Title: Lindy's Cheesecake Squares
Categories: Dairy Microwave Cheesecake Dessert
Yield: 20 Servings
| 1 | c | All-purpose flour |
| 1/2 | c | Margarine or butter, softene |
| 1/4 | c | Sugar |
| 1 | tb | Grated lemon peel |
| 1 | | Egg yolk |
| 5 | pk | (8 ounces each) cream Cheese, softened |
| 1 3/4 | c | Sugar |
| 3 | tb | All-purpose flour |
| 1 | tb | Grated orange peel |
| 1 | tb | Lemon peel |
| 1/4 | ts | Salt |
| 5 | | Eggs |
| 2 | | Eggs yolks |
| 1/4 | c | Whipping (heavy) cream |
| 3/4 | c | Whipping (heavy) cream |
| 1/2 | c | Toasted slivered almonds, If desired |
Move oven rack to lowest position. Heat oven to 400 degrees. Lightly grease
rectangular pan, 13 X 9 X 2 inches. Mix 1 cup flour, the margarine, 1/4 cup
sugar, 1 tablespoon lemon peel and 1 egg yolk with hands. Press the mixture
evenly on bottom of pan. Bake 15 minutes; cool. Heat oven to 475 degrees.
Beat cream cheese, 1-3/4 cups sugar, 3 tablespoons flour, the orange peel,
1 tablespoon lemon peel, the salt and 2 of the eggs in large bowl until
smooth. Continue beating, adding remaining eggs and 2 egg yolks, one at a
time, until blended. Beat in 1/4 cup whipping cream on low speed. Pour into
pan. Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake about 45
minutes or until the center is set. Turn off oven and leave cheesecake in
oven 15 minutes; cool 15 minutes. Run metal spatula along side of
cheesecake to loosen before and after refrigerating. Cover and refrigerate
at least 12 hours.Rem cheesecake from side of pan. Beat 3/4 cup whipping
cream in chilled bowl until stiff. Spread whipped cream over top of
cheesecake. Decorate with almonds. Refrigerate any remaining cheesecake. 20
SERVINGS; 410 CALORIES PER SERVING.