Lemon Cheesecake Squares
Recipe: #1913
November 02, 2011
Categories: Desserts, Cookies, Cheese, Lemon, Baby Shower, Birthday, Christmas, Mothers Day, Oven Bake, Cream Cheese, Bars, more
"For a lighter creamier filling use Neufchatel cheese in place of the cream cheese, and only fresh lemon juice for this"
Original is 12-16 servings
Ingredients
Nutritional
- Serving Size: 1 (75.8 g)
- Calories 258.5
- Total Fat - 11.9 g
- Saturated Fat - 4.4 g
- Cholesterol - 55.1 mg
- Sodium - 135.9 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 0.4 g
- Sugars - 26 g
- Protein - 3.4 g
- Calcium - 33.8 mg
- Iron - 0.8 mg
- Vitamin C - 3.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F then grease an 8-inch square baking pan.
Step 2
In a bowl combine the wafer crumbs with 1/2 cup flour and brown sugar; add in cold butter then mix until mixture resembles coarse crumbs.
Step 3
Press onto bottom of prepared pan, then bake 10-12 minutes
Step 4
In a medium bowl beat cream cheese with 1-1/4 cups of sugar using an electric mixer until well blended.
Step 5
Add eggs, food coloring, if using, and 2 tablespoons of flour; mix well, then mix in 2 tablespoons of lemon zest, 1/4 cup lemon juice and baking powder; pour over crust.
Step 6
Bake for 25 to 28 minutes or until center is set; cool completely.
Step 7
Refrigerate for at least 4 hours or more.
Step 8
Sprinkle with powdered sugar before serving.
Tips
No special items needed.
0 Reviews
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