This lemon cheesecake recipe calls for the cheesecake to be baked in a rectangular baking dish and cut into squares.

You can also put it into a round springform pan. Just make sure to cook it longer as the filling will be thicker.

Prep time: 20 minutes

Cook time: 50 minutes

Ingredients For the Crust:
3/4 cup shortening
1/3 cup brown sugar, packed
1 1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup strawberry or raspberry preserves

For the Filling:
4 - 8 ounce packages cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/3 cup lemon juice
4 teaspoons lemon zest

Directions:
Preheat oven to 350°F.

In a mixing bowl, cream shortening and brown sugar. In another bowl, combine the flour, oats and salt. Gradually add the mix to the creamed mixture. Press the dough into a greased 13"x9" baking dish.

Bake for 15 - 18 minutes or until golden brown. Spread the crust with jam.

Beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and lemon zest just until blended. Carefully spoon the filling over the jam.

Bake for 30 - 35 minutes or until center is almost set. Test for doneness with a toothpick or cake tester.

Cool on a wire rack. If you will not be serving the cheesecake soon, cover it and store in the refrigerator.

Makes up to 20 servings.