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Cookies & Bars

Lemon Cheesecake Bars

Nancy Scott Recipe shared by:
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Modified recipe from THE CANADIAN LIVING Test Kitchen

  • Hands-On Time: 10 Minutes
  • Total Time: 50 Minutes
  • Servings: 60
  • Rating:

Ingredients

  • 30 Lemon Social Tea Cookies (or Vanilla Waffers)
  • 1/2 Cup Butter (melted)
  • 1 pkg Cream Cheese (8 oz)
  • 1/4 Cup Granulated Sugar
  • 1 Egg
  • 4 Eggs
  • 11/4 Cup granulated Sugar
  • 2 TBSPN finely grated Lemon rind (or Sweet Lime... which is yellow and Lime/Lemon taste)
  • 1/2 Cup Lemon Juice (or Sweet Lime)
  • 1/4 Cup Flour
  • 1 tspn baking powder
  • 1 TBSPN Icing sugar

Baking Instructions

  1. Line 13x9 pan with parchment paper or spray with nonstick baking spray
  2. Crush cookies in food processor, pulse in 1/2 Cup melted butter
  3. Press into pan, bake 325 degrees 10-12 mins (until firm), then cool on rack
  4. Beat Cream Cheese, 1/4 C sugar... until smooth, beat in 1 egg...spread over cooled cookie base
  5. Beat 4 eggs with 1 1/4 C sugar until thickened.
  6. Beat in lemon rind and lemon juice, flour and baking powder Until Smooth
  7. Bake 325 degrees 35 mins (until edges are set and browning.
  8. Cool on rack
  9. Refrigerate up to 5 days, or double wrap in foil and freeze 1 month.
  10. Cut into bars (60) and dust with icing sugar.

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Tips

Butter

Butter

Make sure to always read the recipe through first before baking. Never use butter that is either too hard or too soft. A large part of your cookie baking success depends on the temperature of the butter. Remove butter from the refrigerator, cut into chunks and leave to cool at room temperature. Butter should be soft yet still slightly firm before being added to the cookie dough. If you use melted butter or butter that is too soft the dough will get runny and w


blueberries

blueberries

After batter is in the bundt pan, I add 1 cup of fresh or frozen (defrosted) blueberries. I also make a topping from 1 large can of crushed pineapple, undrained, 1 pkg. instant vanilla puddiing mix and 1 cup of cool whip. There's never any left-overs.





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