Lemon Cheesecake squares
Whether I'm hosting friends or sending a plate to work with my husband, these creamy elegant cheesecake squares are always a hit. It's a wonderful make-ahead dessert that easily serves a large group. BY Peggy Reddick, Cumming, Georgia, Taste of Home.
- 3/4 c shortening
- 1/3 c. packed brown sugar
- 1 1 /4 c. all purpose flour
- 1 c. old fashioned oats
- 1/4 tsp salt
- 1/2 c. seedless raspberry jam
- 4 packages, 8 oz each, cream cheese, softened
- 1 1/2 c. sugar
- 1/4 c all purpose flour
- 4 eggs
- 1/3 c lemon juice
- 4 tsp grated lemon peel
Cooking time 15mins
In a large mixing bowl, cream shortening and brown sugar until ight and fluffy. COmbine the flour, oats, and salt; gradually add to creamed mixture.
Press dough into a greased 13 x 9 x 2 " baking dish. Bake at 350 degrees for 15-`8 minutes or until golden brown. Spread with jam.
For filling, in a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Beat in the eggs, lemon juice, and peel just until blended. Carefully spoon over jam.
Bake at 350 degrees for 30-35 minutes, or until center is almost set. Cool on a wire rack cover ans store in the refrigerator.