LEMON CHEESECAKE BARS

This week I made these delicious bars, they are a very elegant dessert and the recipe makes a large pan of squares. I use more of the raspberry jam than the recipe calls for, almost double, but you can use whatever amount you like. This dessert may be made ahead of time and like any other cheesecake the longer it sits the better it gets. I hope you try it and like it. Let me know!


3/4 cup shortening
1/3 cup packed brown sugar
1-1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam (or more)

FILLING:

4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/3 cup fresh lemon juice
4 teaspoons grated lemon peel

In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 F. for 15-18 minutes or until golden brown. Spread with jam.
For filling, beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350 F. for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator. Yield: 20 servings.

See more recipes at: www.havefunbaking.com