A cookie base, smooth cheesecake filling and zesty topping make for an absolutely scrumptious treat.
- Prep time 30 minutes
- Total time 1 hour & 45 minutes
Preheat oven to 325°F. Line 13- x 9-inch cake pan with parchment paper.
Base: In food processor, pulse cookies to make 2 cups crumbs; pulse in butter until moistened. Press into prepared pan. Bake until firm, about 12 minutes. Let cool on rack.
Cheesecake Layer: In bowl, using hand mixer on medium speed, beat cream cheese with sugar until smooth; beat in egg. Spread over base.
Lemon Topping: In bowl, using hand mixer on medium speed, beat eggs with sugar until thickened; beat in lemon zest, lemon juice, flour and baking powder until smooth. Pour over Cheesecake Layer. Bake until edges are set and golden, about 35 minutes. Let cool on rack; refrigerate for 1 hour. (Make-ahead: Remove from pan; cover with plastic wrap and refrigerate for up to 5 days or overwrap with foil and freeze for up to 1 month.)
Cut into bars. Dust with icing sugar.
Makes about 40 bars.
Nutritional facts PER BAR: about
- Fibre 0 g
- Sodium 33 mg
- Protein 1 g
- Calories 71
- Total fat 4 g
- Cholesterol 24 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 1
- Folate 2
- Calcium 1
- Vitamin A 4
- Vitamin C 2