Lemon Cheesecake SquaresWhether I’m hosting friends or sending a plate to work with my husband, these creamy…
Lemon Cheesecake Squares
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 FILLING: 4 packages (8 ounces each) cream cheese, softened 1-1/2 cups sugar 1/4 cup all-purpose flour 1/3 cup lemon juice 4 teaspoons grated lemon zest 4 large eggs, lightly beaten
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 13×9-in.
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 zest.
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.
Nutrition Facts 1 each:
- 262 calories, 13g fat (5g saturated fat), 55mg cholesterol, 78mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein.