I should really start eating real food for breakfast again one of these days, but in the meantime these raspberry cheesecake shortbread bars are a delicious alternative.
The crust is a fabulous buttery toothsome shortbread, and I love all things Scottish, and isn’t shortbread originally Scottish? I could be wrong, but that might shake the foundations of my cookie world. The creamy cheesecake and tangy fruits complement it wonderfully. This was easy, pretty, and delicious, and I will definitely make it again!
I waited too long to make make my shortbread bars and was left with only a few raspberries, so I put the survivors on top. I think they would be much yummier under the blanket of cheesecake, becoming one with the jam. I was worried that the jam would disappear into the filling, but it didn’t!
You could also make this recipe with any berry jam combination you can dream of! Don’t forget the lemon juice though, it cuts through the sweetness of most store-bought jams.