Gluten-Free Lemon Raspberry Cheesecake Squares iloveonions reviews online

Gluten-Free Lemon Raspberry Cheesecake Squares


iloveonions

A luscious treat with just the right blend of lemon and raspberry.

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Calories:

Edition Details

Author

iloveonions

Cooking method

Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
Toast walnuts in the preheated oven until fragrant, about 5 minutes.
Combine toasted walnuts and oats in a food processor; grind into a fine meal. Mix with melted butter in a bowl. Mix in brown rice flour, 1/4 cup sugar, and 1 teaspoon salt. Press mixture into an 8-inch glass baking dish to form crust.
Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top.
Beat cream cheese and 1/2 cup sugar in a bowl with an electric mixer until smooth. Beat in eggs, maple syrup, lemon zest, and 1/2 teaspoon salt. Spread cream cheese mixture evenly over the raspberry preserves.
Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes.
Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.

Number of persons

24

Full cooking time

20 m

Cooking time

1 h 20 m

Time for preparing

11 h 50 m

Calories

188

Fats

12.5 g

Carbohydrate

16.8g

Protein

3.2 g

Cholesterol

44 mg

Sodium

227 mg

Ingredients Gluten-Free Lemon Raspberry Cheesecake Squares

1/4 cup white sugar
1/2 cup white sugar
1 teaspoon salt
1/2 teaspoon salt
6 tablespoons butter, melted
Crust:
Filling:
3/4 cup walnuts
1 lemon, zested
2 (8 ounce) packages cream cheese, at room temperature
1/4 cup pure maple syrup
1/4 cup seedless raspberry preserves
3/4 cup gluten-free oats
3/4 cup superfine brown rice flour
2 eggs at room temperature, beaten

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