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    You are in: Home / Recipes / Lemon Cheesecake Bars Recipe
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    Lemon Cheesecake Bars

    Lemon Cheesecake Bars. Photo by TeresaS

    1/2 Photos of Lemon Cheesecake Bars

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    TeresaS's Note:

    This was in a magazine called "First". I cut it out because it sounded so yummy. I finally made these for Christmas Eve and they were a big hit...kept a few for a photo...crumbs and all...:)

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    Serves: 32



    Units: US | Metric


    1. 1
      Line an 8" or 9" square pan with a sheet of aluminum foil extending 2' beyond 2 sides of the pan.
    2. 2
      Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tbs. juice.
    3. 3
      Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.
    4. 4
      On low speed, beat in flour until crumbly.
    5. 5
      Beat in about 1 tbs lemon juice until dough just holds together.
    6. 6
      Press dough into bottom of prepared pan.
    7. 7
      Refrigerate 15 minutes.
    8. 8
      Heat oven to 350°.
    9. 9
      Bake crust until golden, 20 to 25 minutes.
    10. 10
      Beat cheese with 2/3 cup sugar until smooth.
    11. 11
      Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.
    12. 12
      Pour over crust.
    13. 13
      Bake until cheesecake is firm and top puffs, 35 to 40 minutes.
    14. 14
      Cool completely.
    15. 15
      Refrigerate until cold.
    16. 16
      Let stand at room temperature 1 hour before cutting.
    17. 17
      Lift cheesecake out of pan using foil as handles.
    18. 18
      Cut into triangles.

    Ratings & Reviews:

    • on May 12, 2012


      These were great! I made as written except for using one brick of lower fat cream cheese & 1 reg. and then doubled the lemon zest in the crust. I baked mine in an 8" pan and I liked having a taller amount of the cheesecake. I don't consider these cookies, it's just a nice, easy to make cheesecake. The texture is not too creamy or too dry which was a perfect compromise as I like a creamy cheese cake and DH like NY style. He especially loved the crust as he doesn't care much for graham cracker ones. I'll definitely be making these again! Made for PRMRT.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2011


      I made a half batch this morning and I'm so glad that I only made half! I could just keep on eating these lovely things. Used Splenda and 95% fat free cream cheese so I don't feel as guilty as I could have, lol. Wonderful creamy goodness in a bar. It you like lemon you just can't go wrong with this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2014


      I will be using this crust for anything and everything that asks for graham cracker, cookie or even some pastry pie crusts. One lemon did the trick when it was and rolled it under the palm of my hand to loosen up the juice before zesting and squeezing. The cheesecake was full of flavor and will definitely be made again. I do prefer more of a 'New York' style,more dry than moist like this. To be fair, I live just blocks from the Pacific Ocean and that seems to add moisture to everything I bake. I munched down a quarter of it, before I even considered sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Lemon Cheesecake Bars

    Serving Size: 1 (35 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 119.4
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 4.6 g
    Cholesterol 34.8 mg
    Sodium 93.7 mg
    Total Carbohydrate 10.4 g
    Dietary Fiber 0.2 g
    Sugars 6.2 g
    Protein 1.8 g

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