On Dec 9, 10:20*am, 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.

Under baked.
Jiggly is the wrong word. You want it firm most of the way but
slightly soft in the center. SLIGHTLY.
If you cook it until it's firm in the center you'll get cracks and it
will be slightly dry. which to me is preferable to underbaked.