My guess would be they got pulled from the oven too soon if they needed
a fork to be eaten. Jiggly might be the wrong term to use. A
cheesecake should barely wiggle in the center of the pan before removing
from the oven.

marcella


In article
>,
Kalmia > wrote:

> 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
>
> _________________
> 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.
>
> They were tasty, but no way could you eat em without a fork and a
> plate. Toooooo soft.