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Lemon Cheesecake Bars Recipe
Lemon Cheesecake Bars Recipe
- Recipe Submitted by Healthy Recipes on 04/29/2013
Category: Desserts
Ingredients List
- 2 lemons
- 1/4 lb butter
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2/3 cup sugar
- 1 1/4 cups flour
- 2 (8 ounce) packages cream cheese
- 2 eggs
Directions
Line an 8”³ or 9”³ square pan with a sheet of aluminum foil that extends 2”² beyond two sides of the pan.
2. Grate 1 teaspoon of the yellow zest from a lemon and squeeze 3 tablespoons lemon juice and set aside.
3. In a bowl, combine butter, salt, 1/2 teaspoon lemon zest and 1/4 cup sugar and beat until creamy. Add flour and mix on a low speed until crumbly. Beat in 1 tablespoon lemon juice until dough holds together.
4. Press dough into bottom of prepared pan. Refrigerate for 15 minutes.
5. Preheat the oven to 350°.
6. Remove the pan from the refrigerator and bake in the oven until the dough becomes golden, 20 to 25 minutes. Remove from the oven to cool.
7. In a bowl, beat cream cheese with 2/3 cup sugar until smooth. Mix in eggs, 1/2 teaspoon lemon zest and 2 tablespoons lemon juice. Pour cream cheese mixture over cooled crust in the prepared pan.
8. Bake at 350° until the cheesecake is firm and top puffs, about 35 to 40 minutes.
9. Cool completely. Then, refrigerate until cold. Let stand at room temperature 1 hour before cutting.
10. Lift cheesecake out of the pan using foil as handles and cut into squares.
Enjoy!
2. Grate 1 teaspoon of the yellow zest from a lemon and squeeze 3 tablespoons lemon juice and set aside.
3. In a bowl, combine butter, salt, 1/2 teaspoon lemon zest and 1/4 cup sugar and beat until creamy. Add flour and mix on a low speed until crumbly. Beat in 1 tablespoon lemon juice until dough holds together.
4. Press dough into bottom of prepared pan. Refrigerate for 15 minutes.
5. Preheat the oven to 350°.
6. Remove the pan from the refrigerator and bake in the oven until the dough becomes golden, 20 to 25 minutes. Remove from the oven to cool.
7. In a bowl, beat cream cheese with 2/3 cup sugar until smooth. Mix in eggs, 1/2 teaspoon lemon zest and 2 tablespoons lemon juice. Pour cream cheese mixture over cooled crust in the prepared pan.
8. Bake at 350° until the cheesecake is firm and top puffs, about 35 to 40 minutes.
9. Cool completely. Then, refrigerate until cold. Let stand at room temperature 1 hour before cutting.
10. Lift cheesecake out of the pan using foil as handles and cut into squares.
Enjoy!
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