Lemon Cheesecake Bars
Recipe: #22151
December 16, 2015
Categories: Desserts, Cookies, Cheese, Lemon, Baby Shower, Christmas, Fathers Day, Mothers Day, Potluck, Oven Bake, Vegetarian, Cream Cheese, Bars, Kosher Dairy, more
"This was in a magazine called "First". I cut it out because it sounded so yummy and after making them I found out I was correct they are yummy."
Ingredients
Nutritional
- Serving Size: 1 (45.1 g)
- Calories 122.8
- Total Fat - 8.1 g
- Saturated Fat - 4.7 g
- Cholesterol - 36.2 mg
- Sodium - 94.4 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 0.5 g
- Sugars - 6.6 g
- Protein - 2 g
- Calcium - 20.9 mg
- Iron - 0.3 mg
- Vitamin C - 7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Line an 8" or 9" square pan with a sheet of aluminum foil extending 2" beyond 2 sides of the pan.
Step 2
Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tablespoons juice.
Step 3
Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.
Step 4
On low speed, beat in flour until crumbly.
Step 5
Beat in about 1 tablespoon lemon juice until dough just holds together.
Step 6
Press dough into bottom of prepared pan.
Step 7
Refrigerate 15 minutes.
Step 8
Heat oven to 350°.
Step 9
Bake crust until golden, 20 to 25 minutes.
Step 10
Beat cheese with 2/3 cup sugar until smooth.
Step 11
Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.
Step 12
Pour over crust.
Step 13
Bake until cheesecake is firm and top puffs, 35 to 40 minutes.
Step 14
Cool completely.
Step 15
Refrigerate until cold.
Step 16
Let stand at room temperature 1 hour before cutting.
Step 17
Lift cheesecake out of pan using foil as handles.
Step 18
Cut into triangles. (I cut into 32 tiny squares)
Tips
No special items needed.