Time 1h Number Of Ingredients 12 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.
Time 1h15m Yield 24 Number Of Ingredients 11 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish. Whisk together 1 1/2 cup flour and confectioners’ sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking. Bake in the preheated oven until the filling is set, about 30 minutes.
Time 4h25m Number Of Ingredients 9 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. ★ Did you make this recipe? Don’t forget to give it a star rating below!
Time 3h35m Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil. Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan. Bake in the preheated oven for 15 minutes. Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust. Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners’ sugar right before serving.
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.
Time 4h45m Yield 48 Number Of Ingredients 7 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Time 4h35m Yield 16 servings Number Of Ingredients 7 Steps:
Heat oven to 350°F. Combine cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray. Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Time 50m Yield 36 serving(s) Number Of Ingredients 7 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.
More about “lemon cheesecake bars recipes”
Time 46m Yield 24 bars Number Of Ingredients 9 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.
