I don't know about you, but I'm a sucker for a good cheesecake. Unfortunately, most cheesecakes use several packages of cream cheese, which, even if purchased on sale at rock-bottom prices, still add up to one expensive dessert! So, I save the decadence of a real cheesecake for special occasions. In between, I get my "cheesecake fix" by making recipes such as this one, that uses only one package of cream cheese while still delivering that smooth, creamy goodness!
These squares have a white cake-y bottom and a yummy cream-cheese-and-raspberry topping, with just a hint of almond. They're even quick and easy to prepare! So go ahead and whip up a batch :)
1 cup sugar
1/2 cup butter
1 tsp almond extract
2 cups flour
1/2 tsp baking powder
8 oz pkg cream cheese
1/4 cup sugar
1/3 cup raspberry jam
Preheat oven to 350F.
Make the base: In a medium sized bowl, cream butter and sugar together. Add eggs and almond extract and beat until fluffy. Stir in flour and baking powder; mix until well combined. Spread evenly in greased 9" square baking pan.
Make the filling: Beat together cream cheese, sugar and egg. Spread carefully over batter in pan. Drop spoonfuls of jam onto mixture and swirl gently into cheese mixture.
Bake for 35 minutes or until lightly golden on top and toothpick inserted in centre comes out clean. Cool, then cut into squares. Store in refrigerator.
I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, Friday Favorites and Sweets for a Saturday.