KEY LIME CHEESECAKE SQUARES A pleasant combination of tart and tangy but light and creamy. Garnish with a colorful touch of fresh fruit, if desired. Preheat oven to 350°F | 8-inch square cake pan CRUST 3/4 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup ground almonds 1/4 cup butter or margarine FILLING 1 package (8 oz/250 g) cream cheese, softened 1/2 cup granulated sugar 1 egg 4 teaspoons lime juice 2 teaspoons grated lime zest

CRUST: Combine flour, sugar and almonds in mixing bowl. Cut in butter until mixture is crumbly. Press firmly into pan. Bake for 15 minutes.

FILLING: Beat together all ingredients in small bowl on medium speed of electric mixer until smooth and creamy. Spread evenly over baked crust. Bake for 12 to 15 minutes or until set. Cool on wire rack. Refrigerate until chilled before cutting into small squares, about 1 hour. Serve plain or decorate as desired just before serving.

VARIATION: Replace lime juice and rind with lemon.

Makes about 3 dozen squares.

TIP: Decorate top with a small piece of lime, halved small strawberry or maraschino cherry.

Preparation time: 20 minutes | Baking time: 30 minutes| Refrigeration time: 1 hour | Freezing: excellent.

Robin Hood Baking Festival Cookbook