I made these for a family home evening we were invited to tonight and everyone loved them. It was the first time I made them. I got the recipe from an issue of Better Homes and Gardens.
1 c. butter
1/4 c. brown sugar
1/2 t. salt
2 c. flour
3/4 c. raspberry jam
2 c. raspberries*
8 oz. cream cheese, softened
1/2 c. sugar
1 T. flour
1 egg yolk
2 T. lemon zest
2 T. fresh lemon juice
1/2 t. vanilla
Preheat oven to 350. Line a 13x9 pan with foil. Spray foil with Pam.
In a large bowl beat butter with electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.
Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. Don't cream it, just mix it. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium. Mix until ingredients form an even, cohesive dough.
Break dough into small chunks and distribute in prepared pan. With your fingers press dough into an even layer. Bake 20-25 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
Spread jam evenly over crust. Sprinkle evenly with raspberries.
In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in sugar and 1 T. flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.
Pour custard batter evenly over berries. Bake for 25 to 30 minutes or until barley set. Cool on wire rack for 1 hour. Cover and place in refrigerator. Chill for 2 hours. Top will crack slightly as it cools.
Use foil to lift bars from pan. Cut into bars and remove foil. Sprinkle with powdered sugar.
Store covered in refrigerator.
*You can also use strawberries or blackberries instead of raspberries.*