Cheesecake on a shortbread crust with a tangy raspberry filling and oatmeal crumble topping.
Ingredients
- For the raspberry topping
1-1/2 cups fresh or frozen raspberries
1/4 cup water
1/4 cup granulated sugar
- For the crust
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
1-1/4 cups all-purpose flour
- For the cheesecake
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 large egg
3/4 teaspoon almond extract
- For the crumble topping
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup rolled oats
1/4 cup smashed graham crackers
1/4 cup butter, softened
Directions
- Make the raspberry topping
- In a small saucepan over high heat, combine raspberries, water and sugar. Bring to a boil and boil for 3 minutes, stirring constantly. Reduce the heat to medium and cook for another 5 to 8 minutes, until mixture is thick. Stir occasionally. Set this mixture in the refrigerator to cool.
- Make the crust
- Pre-heat the oven to 350F. Grease a 8×8-inch pan or line with parchment paper. In a large bowl, beat the butter and sugar until light and fluffy. Stirn in salt and flour until crumbly. Press into the bottom of the prepared pan and bake for 16 minutes or until the edges start to turn golden. Remove from oven and set aside.
- Beat the cream cheese until smooth and beat in sugar. Beat in the egg and almond extract, and beat well. When the crust is cool, pour the cheesecake mixture in and spread evenly to make sure it touches the sides of the pan. Swirl the raspberry mixture over the top of the cheesecake.
- Make the cheesecake
- Make the crumble topping
- Mix together all of the crumble ingredients until homogenous but crumbly. Sprinkle this mixture over the top of the cheesecake mixture.
- Bake and serve
- Bake for 25 to 30 minutes or until the edges are just barely starting to turn gold. Turn the oven off. leave the oven door open and allow to cool inside the open oven for another 30 minutes. Remove from oven and allow to cool thoroughly on a wire rack. When cool, cover and refrigerate 2 hours before serving. To serve, cut with a sharp knife dipped in hot water (clean off knife before each slice).