Tangy Lemon Cheesecake Bars
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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READY IN: 1hr 30mins
SERVES: 32
YIELD: 32 cookies
UNITS: US
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DIRECTIONS
- Line an 8" or 9" square pan with a sheet of aluminum foil extending 2' beyond 2 sides of the pan.
- Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tbs. juice.
- Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.
- On low speed, beat in flour until crumbly.
- Beat in about 1 tbs lemon juice until dough just holds together.
- Press dough into bottom of prepared pan.
- Refrigerate 15 minutes.
- Heat oven to 350°.
- Bake crust until golden, 20 to 25 minutes.
- Beat cheese with 2/3 cup sugar until smooth.
- Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.
- Pour over crust.
- Bake until cheesecake is firm and top puffs, 35 to 40 minutes.
- Cool completely.
- Refrigerate until cold.
- Let stand at room temperature 1 hour before cutting.
- Lift cheesecake out of pan using foil as handles.
- Cut into triangles.
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