- Crust:
- 3/4 cup walnuts
- 3/4 cup gluten-free oats
- 6 tablespoons butter, melted
- 3/4 cup superfine brown rice flour
- 1/4 cup white sugar
- 1 teaspoon salt
- 1/4 cup seedless raspberry preserves
- Filling:
- 2 (8 ounce) packages cream cheese, at room temperature
- 1/2 cup white sugar
- 2 eggs at room temperature, beaten
- 1/4 cup pure maple syrup
- 1 lemon, zested
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
- Toast walnuts in the preheated oven until fragrant, about 5 minutes.
- Combine toasted walnuts and oats in a food processor; grind into a fine meal. Mix with melted butter in a bowl. Mix in brown rice flour, 1/4 cup sugar, and 1 teaspoon salt. Press mixture into an 8-inch glass baking dish to form crust.
- Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top.
- Beat cream cheese and 1/2 cup sugar in a bowl with an electric mixer until smooth. Beat in eggs, maple syrup, lemon zest, and 1/2 teaspoon salt. Spread cream cheese mixture evenly over the raspberry preserves.
- Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes.
- Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.