Raspberry Cheesecake Bars

This is my final week for our celebration of National Cookie Month and Breast Cancer Awareness Month. Today's cookie blends flaky shortbread dough with tart raspberries and rich cream cheese. The original recipe did not include a cheesecake layer or fresh berries so both can be eliminated to only use the jam if desired.

My pro-tip is to use a box grater to create a flaky pastry. Typical shortbread bars are either rolled or pressed into the pan, but give the grater a try. I know you'll love the results.

Ingredients:

Shortbread:

2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened
1 c. sugar
2 egg yolks
1/2 tsp. pure vanilla extract

Filling:

8 oz cream cheese
1/4 c. sugar
1/2 tsp. pure vanilla extract
1 egg
1/2 c. seedless raspberry jam
1/2 c. fresh raspberries

Directions:

Whisk together flour, baking powder, and salt
In a separate bowl, cream the butter and sugar together
Beat in yolks and vanilla
Add the dry ingredients and beat at low speed just until a soft dough forms
Halve the dough, form into logs, wrap in plastic wrap, and refrigerate at least an hour
Preheat oven to 350° and butter an 8 1/2-x-11 or 9-x-9 inch baking dish
Using the large holes on a box grater, grate 1 log of the dough over the baking dish, distribute evenly

DO NOT PAT OR PRESS DOWN

Bake 15 minutes and cool slightly
To make the filling, beat the cream cheese and sugar until smooth
Add the vanilla and egg
Pour the cream cheese mixture over the dough
Spoon dollops of jam over the cream cheese and swirl lightly with a knife or toothpick
Sprinkle fresh berries over top and lightly press into the filling
Grate the second log of dough over the filling
To prevent burning, use a spatula to lightly tuck in any shreds of dough that have stuck to the sides
Bake on the bottom rack of the oven for about 35 - 45 minutes, shortbread is done when golden all over
Cool completely before cutting