Raspberry Ricotta Cheesecake Squares

Must make Raspberry Ricotta Cheesecake Squares. You will think you are eating a slice of cheesecake made with fresh of the season raspberries.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 18

Author Quinn Caudill

1 cup all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/3 cup milk
1/4 cup shortening, softned
1 egg
1/2 teaspoon key lime extract, (Could use lemon or lime, I like the tartness of key lime)
2 cups raspberries, fresh or frozen
2 eggs, beaten
1 1/2 cups part skim ricotta cheese
3 oz low fat cream cheese
1/2 cup white sugar
1/4 teaspoon vanilla extract
1/4 teaspoon key lime extract
3/4 cup chopped pecans Optional

Preheat the oven to 350° F. Line a 9*11 inch baking dish with parchment paper and grease bottom and sides with cooking spray.
In a mixing bowl, sift together flour, 3/4 cup of sugar and baking powder. Add shortening and mix until crumbly.
In separate bowl combine milk, 1 egg, and lemon extract, Slowly add wet mixture to flour mix with mixer running on low speed for 1 minute, then on medium speed for 1 minute.
Pour the batter into the prepared pan, and spread evenly. Sprinkle rasberries over the batter.
In a medium bowl, stir together 2 beaten eggs, ricotta cheese, cream cheese 1/3 cup of sugar, key lime and vanilla extract, until smooth Spoon cheese mixture over the raspberries, and spread evenly. Top with pecans.
Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.