Side Pannel
Citrus Cheesecake Bars
Citrus Cheesecake Bars
- Recipe Submitted by maryjosh on 02/18/2019
Ingredients List
- CRUST
- 5 oz. of graham crackers crumbs about 9 full crackers
- 3 Tbsp packed brown sugar
- 4 Tbsp. butter melted and cooled slightly
- FILLING
- 2 ounces cream cheese room temperature
- 1 ½ tsp grated lime zest minced
- 1 ½ tsp grated lemon zest minced
- 1 ½ tsp grated orange zest minced
- Pinch table salt
- 1 14-ounce can sweetened condensed milk
- 1 egg yolk
- 6 Tbsp fresh lime juice either Key lime or regular
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh orange juice
- GARNISH (OPTIONAL)
- ¾ cup sweetened shredded coconut toasted until golden and crisp
Directions
Adjust oven rack to middle position and heat oven to 325 degrees.
Cover the bottom and sides of 8 incg pan with a piece of foil. Allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
CRUST:
In a bowl, add sugar to graham cracker crumbs.. Drizzle butter over crumbs and stir until crumbs are evenly moistened with butter.
Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.
FILLING:
While crust cools, in medium bowl, stir cream cheese, zests, and salt with rubber spatula until softened, creamy, and thoroughly combined.
Add sweetened condensed milk and stir well until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add juices and stir gently until incorporated (mixture will thicken slightly).
Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. Let bars stand at room temperature about 15 minutes before serving.)
Cover the bottom and sides of 8 incg pan with a piece of foil. Allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
CRUST:
In a bowl, add sugar to graham cracker crumbs.. Drizzle butter over crumbs and stir until crumbs are evenly moistened with butter.
Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.
FILLING:
While crust cools, in medium bowl, stir cream cheese, zests, and salt with rubber spatula until softened, creamy, and thoroughly combined.
Add sweetened condensed milk and stir well until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add juices and stir gently until incorporated (mixture will thicken slightly).
Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. Let bars stand at room temperature about 15 minutes before serving.)
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
