If it takes 13 minutes to bake the crust, you *know* you're going to
need more time than allotted for baking, depending on how thin the
layer of cream cheese filling is of course. Cheesecake needs to be
set, not liquid, in the middle and set doesn't mean fully cooked. I
guess experience is the best teacher, so now you know what not to do.
Eating mistakes can be fun! Fattening, but fun.

A regular cheesecake using a pound of cream cheese and 3 eggs takes an
hour at 350°. Your oven was set at 300° and you baked it for half the
time. So, I'd adjust either the temperature or the timing first and
I'd choose temperature.

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On Thu, 9 Dec 2010 07:20:57 -0800 (PST), 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.


--

Never trust a dog to watch your food.