STRAWBERRY CHEESECAKE SQUARES Nice on a cookie tray as well as for dessert. Preheat oven to 350°F | 13- by 9-inch (3.5 L) cake pan, greased CRUST 2 cups all-purpose flour 3/4 cup packed brown sugar 3/4 cup finely chopped almonds 3/4 cup butter or margarine FILLING 2 packages (8 oz/250g each) crean cheese, softened 2 eggs 1/2 teaspoon almond extract 1 cup strawberry jam 3/4 cup sliced almonds

CRUST: Combine all ingredients until crumbly. Reserve 3/4 cup for topping. Press remainder into prepared pan. Bake for 12 to 15 minutes or until edges are golden.

FILLING: Beat cream cheese, sugar, eggs and almond extract on medium speed of electrix mixer until smooth. Spread evenly over hot crust. Bake for 15 minutes. Stir jam until smooth. Spread over filling. Stir sliced almonds into reserved crumble mixture. Sprinkle over jam. Bake for 15 minutes longer. Cool completely on wire rack. Refrigerate for at least 3 hours or overnight before cutting into squares. Store in refrigerator.

VARIATION: Try raspberry or apricot jam in place of strawberry.

Makes about 36 squares.

TIP: Line pan with foil for easy removal of cooled squares.

Preparation time: 30 minutes | Baking time: 45 minutes| Refrigeration time: 3 hours or overnight | Freezing: excellent.

Robin Hood Baking Festival Cookbook