Lemon Cheesecake Bars

32
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"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."

Original recipe yields 32 servings
OK

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 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 & Variations


No special items needed.

Related

KATO BABY

We really enjoyed these delicious slices of heaven, they were wonderful, great texture and amazing flavor. Love that lemon flavor. Quick, really easy to make with excellent results. Thanks so much for sharing Teresa. Made FYC tag game.

review by:
(27 Mar 2017)