Lemon Cheesecake Recipe
This lemon cheesecake recipe is very easy. It calls for the cheesecake to be baked in a rectangular baking dish and cut into squares.
Ingredients
- 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 - optional
- 32 ounces 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
Instructions
- 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. (Optional)
- 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.
Nutrition
Calories: 370kcalCarbohydrates: 33gProtein: 5gFat: 25gSaturated Fat: 11gTrans Fat: 1gCholesterol: 83mgSodium: 190mgPotassium: 117mgFiber: 1gSugar: 21gVitamin A: 658IUVitamin C: 4mgCalcium: 58mgIron: 1mg
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