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Crust:
18 Lorna Doones, crushed
3 T. soft butter
Filling: 16. oz. cream cheese OR Neufchatel - room temp.
1 1/3 C sugar
3 eggs, room temp
2 T. lemon peel
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Oven 300 F.
Line 13 inch pan with foil, extend ends, coat with spray, oil,etc.
Pulse the Lornas to fine crumbs, add butter and pulse.
Press into pan evenly.
Bake this til browned - abt 13 mins.
Cool 10 mins. on a rack.
Spread 6 oz. raspberry jam over this crust within 3/4 " of the edge.
Beat cheese and sugar til smooth.
Beat in eggs, lemon peel until just blended.
Pour and spread over the crust.
Melt 2 T. raspb. jam til runny.
Drizzle this over the filling, Swirl it in with a toothpick.
Bake 35 - 40 mins. til set around edges, but jiggly in center.
Cool in pan on rack.
Refridge overnight.
LIft onto cutting board
Cut into bars.
18 Lorna Doones, crushed
3 T. soft butter
Filling: 16. oz. cream cheese OR Neufchatel - room temp.
1 1/3 C sugar
3 eggs, room temp
2 T. lemon peel
_________________
Oven 300 F.
Line 13 inch pan with foil, extend ends, coat with spray, oil,etc.
Pulse the Lornas to fine crumbs, add butter and pulse.
Press into pan evenly.
Bake this til browned - abt 13 mins.
Cool 10 mins. on a rack.
Spread 6 oz. raspberry jam over this crust within 3/4 " of the edge.
Beat cheese and sugar til smooth.
Beat in eggs, lemon peel until just blended.
Pour and spread over the crust.
Melt 2 T. raspb. jam til runny.
Drizzle this over the filling, Swirl it in with a toothpick.
Bake 35 - 40 mins. til set around edges, but jiggly in center.
Cool in pan on rack.
Refridge overnight.
LIft onto cutting board
Cut into bars.