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Don't just say it, bake it.™

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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

Level rising cake

Level rising cake

Cut a circle of wax paper for INSIDE bottom of your cakepan. Wrap the OUTSIDE of your pan with a strip of towelling that has been made wet and squeezed out. Secure with metal paper clips, holding towelling together like a sandwich. DO NOT GREASE PAN. Pour cake mix into pan on top of wax paper circle. Bake as directed on box. Cake will come away from pan when finished baking. Do not have light on in oven when baking. It adds more heat on the side of the light. Old wedding cake baker.


Cookies that stay chewy after cooling

Cookies that stay chewy after cooling

First of all, always remember to slightly underbake (only a minute under lowest time). As soon as you remove the tray from the oven, give it a good WHACK! On the open oven door or other hard surface. This forces the air out of the centre of the cookie that would have made the cookie crispy after cooling, so you have a nice chewiness that lasts a couple of days (not that your cookies will!!)





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