Lemon Cheesecake Bars
This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 71 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 0 g |
| chol | 24 mg |
| sodium | 33 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 4 |
| vit C | 2 |
| folate | 2 |
- Portion size: 60 bars
A middle cream cheese layer updates classic lemon squares.
Ingredients
- 4 4eggeggs
- 1-1/4 cups 1-1/4cupsgranulated sugar
- 2 tbsp 2tbspfinely grated lemon rind
- 1/2 cup 1/2cuplemon juice
- 1/4 cup 1/4cupall-purpose flour
- 1 tsp 1tspbaking powder
- 1 tbsp 1tbspicing sugar Cheesecake Layer:
- 1 pkg 1pkgcream cheese, softened
- 1/4 cup 1/4cupgranulated sugar
- 1 1eggeggs Base:
- 30 30lemon social tea cookielemon social tea cookies
- 1/2 cup 1/2cupbutter, melted
Preparation
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
Base: In food processor, crush cookies to make 2 cups (500 mL); pulse in butter until moistened. Press into prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 12 minutes. Let cool on rack.
Cheesecake Layer: In bowl, beat cream cheese with sugar until smooth; beat in egg. Spread over base. Set aside.
In bowl, beat eggs with sugar until thickened. Beat in lemon rind and juice, flour and baking powder until smooth; pour over cheese layer. Bake in centre of 325°F (160°C) oven until edges are set and brown, 35 minutes. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.)
Source : Holiday Celebrations: 2007
