Tangy Lemon Cheesecake Bars Recipes

EASY LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease it with cooking spray.
• In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, lemon zest, lemon juice and vanilla extract until well combined. Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer.
• Bake the cheesecake for 20 to 25 minutes until the center is almost set.
• Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
• Remove the cheesecake from the fridge, slice it into bars and serve.
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TANGY LEMON CHEESECAKE

Steps:

• Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust., Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and zest. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.

TANGY LEMON CHEESECAKE BARS

Steps:

• 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.

LEMON CHEESECAKE BARS

Steps:

• Preheat oven to 350°.
• Combine graham cracker crumbs, sugar, and butter in a mixing bowl.
• Set aside about 1/2 cup.
• Press remaining mixture into a 9x13 pan.
• Bake 6 minutes.
• Cool on wire rack.
• With mixer, beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk and lemon juice.
• Add eggs, beat unil combined.
• Spoon mixture atop crust in pan.
• Sprinkle with reserved crumbs.
• Bake 30 minutes, or until knife comes out clean.
• Cool on wire rack 1 hour.
• Chill in refrigerator. Store in refrigerator.