LEMON CHEESECAKE BARS
These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!
Provided by Susan Langlois
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h35m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
- Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
- Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 52.6 g, Cholesterol 95.5 mg, Fat 20.9 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 234.4 mg, Sugar 36.2 g
DOUBLE-LEMON CHEESECAKE BARS
Put a luscious lemon glaze on these Double-Lemon Cheesecake Bars for a finishing touch. You're sure to love the tangy-sweet taste of our delicious Double-Lemon Cheesecake Bars.
Provided by My Food and Family
Categories Dairy
Time 7h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
- Meanwhile, separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour cream cheese batter over crust.
- Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Combine cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
- Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
- Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 29 g, Protein 6 g
DOUBLE-LEMON CHEESECAKE BARS
Make and share this Double-Lemon Cheesecake Bars recipe from Food.com.
Provided by dbblhm
Categories Dessert
Time 1h15m
Yield 1 Bar, 16 serving(s)
Number Of Ingredients 11
Steps:
- Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
- Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
- Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 418.9, Fat 26.6, SaturatedFat 13.7, Cholesterol 114.7, Sodium 279.4, Carbohydrate 40.6, Fiber 0.5, Sugar 23.9, Protein 6
PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS
Bite into one of our PHILADELPHIA 3-Step Lemon Cheesecake Bars for a sweet, citrusy treat! Prep for these lemon cheesecake bars only takes 10 minutes.
Provided by My Food and Family
Categories Home
Time 4h35m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray.
- Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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- Preheat oven to 325 degrees. Line a13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan.
- Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended.
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