Lemon Raspberry Cheesecake

Name: Lemon Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20
Ingredients: 3/4 c shortening; 1/3 c packed brown sugar (i used dark); 1 1/4 c all purpose flour; 1 c rolled oats; 1/2 c smucker's seedless raspberry jam (i used more); FILLING; 4 pkg (8 oz. each) cream cheese, softened room temperature; 1 1/2 c sugar; 1/3 c lemon juice; 4 tsp grated lemon peel (i use a little more for tart taste); 4 eggs (lightly beaten)

By Cheri Barnes
@cherib5

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.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

15 Min

Cook:

30 Min

Ingredients

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3/4 c

shortening
1/3 c

packed brown sugar (i used dark)
1 1/4 c

all purpose flour
1 c

rolled oats
1/2 c

smucker's seedless raspberry jam (i used more)
FILLING
4 pkg

(8 oz. each) cream cheese, softened room temperature
1 1/2 c

sugar
1/3 c

lemon juice
4 tsp

grated lemon peel (i use a little more for tart taste)
4

eggs (lightly beaten)

How to Make Lemon Raspberry Cheesecake

Step-by-Step

In 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.
Meanwhile, 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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