Lemon Raspberry Cheesecake
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1/3 cpacked brown sugar (i used dark)
1 1/4 call purpose flour
1 crolled oats
1/2 csmucker's seedless raspberry jam (i used more)
4 pkg(8 oz. each) cream cheese, softened room temperature
1 1/2 csugar
1/3 clemon juice
4 tspgrated lemon peel (i use a little more for tart taste)
4eggs (lightly beaten)
How to Make Lemon Raspberry Cheesecake
- 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.