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.

From what I can see the egg to cream cheese ratio is wrong.
Personally, I'd use 2 eggs for 16 oz cream cheese.

koko