Tangy Lemon Cheesecake Bars Food

LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350°Grease a 9- × 9-inch baking pan.
• Cut out a 9- × 9-inch square of parchment paper and lay on top of the greased bottom of the pan
• For the crust, use a pastry blender to combine the flour, cornstarch, sugar, butter, and lemon zest until the mixture is coarse crumbs, with the butter worked in. Press the dough into the greased baking pan, on top of the parchment paper. Bake for 15 minutes, until lightly browned. Remove and place the pan on a wire rack to cool slightly. Leave the oven switched on.
• For the cream cheese layer, fit a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar together until light and creamy, 3 to 4 minutes. Beat in the egg completely, then pour the mixture onto the warm crust. Return to the oven and bake for 10 to 15 minutes, until slightly set on top. You need to have the top cooked in a slight crust so the lemon layer doesn't seep through when poured on top. Remove. Leave the oven switched on.
• For the lemon layer, whisk together all the ingredients by hand. Gently pour over the cream cheese layer, trying not to disturb it. Spread out the lemon in an even layer.
• Return to the hot oven and bake for another 25 to 30 minutes, until the filling is just set in the center.
• Cool at room temperature, then refrigerate uncovered to letthe filling set completely. This should be refrigerated at least 3 hours, but more time may be needed.
• Sprinkle with icing sugar if desired. Slice into squares to serve.
• These can be stored in an airtight container for 2 to 3 days in the refrigerator, or frozen in a freezer-safe container for up to 3 months.

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.

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.

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.

LEMON CHEESECAKE BARS

Steps:

• Preheat oven to 325°F.
• Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
• Reserve 1/3 cup crumb mixture.
• Press the rest into a 13x9-inch baking pan.
• Bake for 6 minutes; allow to cool.
• While the crust is cooling, beat cream cheese until it's fluffy.
• Gradually beat in the milk.
• Add eggs until mixture is just combined.
• Stir in the lemon juice and vanilla.
• Pour mixture into prepared crust.
• Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
• Bake for about 30 minutes.
• Cool for about an hour, then cut into bars.
• Store in your refrigerator.

CLASSIC TANGY LEMON CHEESECAKE

Steps:

• Crush the biscuits (if you can not get ginger flavour use a plain biscuit) and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake at 175c for 10 minutes.
• Dissolve Jelly in boiling water, allow to cool and add the zest and juice of two lemons (average sized).
• Beat the evaporated milk so that it forms slight peaks and looks fluffy add about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
• Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and pour into the pie crust.
• Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
• You can make two smaller pies and they freeze really well.

DOUBLE-LEMON CHEESECAKE BARS

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
• Meanwhile, 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 cream cheese batter over crust.
• Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
• Combine 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.
• Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. 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. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.