Preparation Steps

• Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
• In a medium bowl, mix the flour, granulated sugar, and salt. Add the softened butter and work it in until the mixture forms soft crumbs that hold together when pressed.
• Set aside 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan.
• Bake the crust for 15 minutes, until the edges are lightly golden.
• While the crust bakes, beat the cream cheese, egg, and vanilla extract until smooth.
• Spread the cream cheese mixture over the warm crust. Spoon the raspberry preserves on top and gently spread into an even layer. Scatter the fresh raspberries over the preserves.
• Sprinkle the reserved crumb mixture evenly over the top.
• Bake for 30 to 35 minutes, until the topping is lightly golden and the center is set.
• Cool completely in the pan, then chill for at least 1 hour.
• Lift the bars out using the parchment, dust with powdered sugar if desired, and slice into 12 bars.