lemon raspberry cheesecake
(1 rating)
This is a recipe from my boyfriend's sister (another good cook). I believe she got it from another site. I tweeked it a little.
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(1 rating)
yield
20 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For lemon raspberry cheesecake
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3/4 cshortening
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1/3 cpacked brown sugar (i used dark)
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1 1/4 call purpose flour
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1 crolled oats
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1/2 csmucker's seedless raspberry jam (i used more)
- FILLING
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4 pkg(8 oz. each) cream cheese, softened room temperature
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1 1/2 csugar
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1/3 clemon juice
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4 tspgrated lemon peel (i use a little more for tart taste)
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4eggs (lightly beaten)
How To Make lemon raspberry cheesecake
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1In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well. Press dough into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam.
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2Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and peel. Add eggs; beat on low speed just until combined. Carefully spoon over jam. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator. Yield: 20 servings.
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