LEMON CHEESECAKE SQUARES
Whether I'm hosting friends or sending a plate to work with my husband, these creamy elegant cheesecake squares are always a hit. It's a wonderful make-ahead dessert that easily serves a large group.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well., Press dough into a greased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam., Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Carefully spoon over jam. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.
Nutrition Facts : Calories 262 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON-CREAM CHEESE SQUARES
Enjoy Lemon-Cream Cheese Squares for dessert. These dessert bars feature shortbread topped with a lemony mixture of cream cheese and COOL WHIP Whipped Topping. Serve these Lemon-Cream Cheese Squares whenever, wherever!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and margarine; press onto bottom of prepared pan. Refrigerate until ready to use.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add ice; stir until melted. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP; pour over crust.
- Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and berries.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.5838 g, Sugar 0 g, Protein 2 g
LEMON CREAM CHEESE SQUARES
Portable cheesecake, rich and tart!Adapted from the All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg!
Provided by Sharon123
Categories Cheesecake
Time 1h50m
Yield 12-16 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F. Lightly grease an 8" square baking pan with butter.
- For the base:.
- Process the flour and confectoner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
- Pat the dough gently over the bottom of prepared pan and about 1" up the sides. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so the white spreads over the surface. Pour off the excess.
- Bake the base on the center oven rack until golden, about 25 minutes. Place the base in the refrigerator for about 15 minutes to cool completely. Keep on the oven.
- Meanwhile prepare the topping:.
- Using an electric mixer on medium high speed, cream the cream cheese, sugar, and lemon zest together in a medium bowl till light and fluffy, 2 to 3 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
- Add the sour cream and lemon juice and beat the mixture on medium high speed until smooth, about 1 minute. Scrape the bowl.
- Add the eggs and vanilla and beat on medium high speed until smooth and creamy,about 10 seconds. Spread the topping evenly over the base.
- Bake the bars on the center oven rack until the top is slightly golden and a toothpick inserted in the center comes out dry, about 1 hour. If the topping bubbles up during baking, prick the bubbles with a toothpick or a thin knife.
- Allow the bars to cool completely on a rack. Cut them with the point of a thin sharp knife that is dipped in hot water and wiped dry before each cut.
LEMON CREAM SQUARES
Steps:
- Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
- For lemon layer:
- In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
- For top layer:
- In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
- Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.
- Indoor:
- Preheat oven to 350 degrees F.
- Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.
LEMON CREAM CHEESE BARS
Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.
Provided by Pamela Souza LeBlanc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
- Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
- Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
- Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g
LEMON CHEESECAKE SQUARES
This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 7
Steps:
- Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
- In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
- Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
- Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
- Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
- Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.
PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS RECIPE - (4.1/5)
Provided by á-42947
Number Of Ingredients 10
Steps:
- HEAT oven to 325ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min. SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve. garnish with blueberries or lemon grating
LEMON BARS WITH CREAM CHEESE FROSTING
I won a baking contest at Purdue University with this recipe for lemon bars with cream cheese frosting. I think you'll love the dreamy topping. -Michael Hunter, Fort Wayne, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest., Spread into a greased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until center is set and edges are golden brown. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, lemon juice and zest. Frost top and cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 243 calories, Fat 11g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 145mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
EASY CREAM CHEESE LEMON BARS
Make and share this Easy Cream Cheese Lemon Bars recipe from Food.com.
Provided by SLColman
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry cake mix, 1 egg, and 1/3 cup oil till crumbly.
- Reserve 1 cup for topping.
- Lightly Pat remaining mix in greased 13 x 9 pan.
- Bake 15 minutes at 350.
- Beat cream cheese, sugar, lemon juice, and 1 egg till smooth.
- Spread over baked layer.
- Sprinkle with reserved crumb mixture. Bake 15 minutes more.
- Cool. Cut into bars.
Nutrition Facts : Calories 254.9, Fat 13.3, SaturatedFat 4.7, Cholesterol 42, Sodium 277.7, Carbohydrate 31.1, Fiber 0.2, Sugar 18.9, Protein 3.2
LEMON CREAM CHEESE BARS
Combine two favorite desserts with our Lemon Cream Cheese Bars. Lemon bars and cheesecake come together with pecans in our Lemon Cream Cheese Bars.
Provided by My Food and Family
Categories Recipes
Time 2h
Yield Makes 32 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat butter, 1/3 cup powdered sugar and vanilla in large bowl with mixer until well blended. Gradually beat in 1-1/2 cups flour. Stir in nuts; press onto bottom of13x9-inch pan sprayed with cooking spray. Bake 15 min.
- Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, lemon zest and juice; mix well.
- Pour cream cheese mixture over crust. Bake 30 min. or until center is set. Cool completely. Sprinkle with 1 Tbsp. powdered sugar just before cutting into bars to serve.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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