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Lemon cheesecake squares

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Ingredients/Components

eggs - 2 item
granulated sugar - 3/4 c
pkg - 2 oz
salt - 1/4 tsp
all-purpose flour
Crisco - 3/4 c
brown sugar, packed - 1/3 c
lemon juice - 3 Tbsp
grated lemon peel - 2 tsp
raspberry jam
oats uncooked, quick or old-fashioned - 1 c

How to make lemon cheesecake squares:

Filling:1/2 c. raspberry jam2 (8 oz.) pkg. cream cheese, softened3/4 c. granulated sugar2 Tbsp. all-purpose flour2 eggs3 Tbsp. lemon juice2 tsp. grated lemon peel Heat oven to 350°. Grease a 13 x 9-inch pan. For crust, beat Crisco and brown sugar until fluffy. Add combined dry ingredients; mix well. Press onto bottom of prepared pan. Bake 20 minutes or until light brown. Spread jam over hot crust.

For filling, beat cream cheese, sugar and flour at medium speed until fluffy. Add eggs, one at a time, beating well after each. Add lemon juice and peel, mixing until smooth. Pour over preserves. Bake 25 minutes or until set. Cool completely. Chill. Store, covered, in refrigerator.

Recipe categories: Cheesecake, Desserts, Weeknight.

Rating:

3.5

Average rating: 3.5, total votes: 6

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