Creamy Lemon Cheesecake Bars |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This bakes out to the perfect texture, and is light as a cloud, I have made this using a vanilla cookie crumb crust also. Although I have not tried it as yet, but I am thinking this might be good using oranges too. This needs to chill for about 5 hours before serving, so plan ahead. I always add in some white sugar to the cream cheese mixture for a sweeter taste, but that is optional. Ingredients:
2 1/2 cups graham cracker crumbs |
1/3 cup finely chopped pecans |
1/3 cup sugar |
1/4 teaspoon cinnamon (optional) |
1/2 cup melted butter or 1/2 cup margarine |
2 (8 ounce) packages cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
1/2 cup sour cream |
2 large eggs |
1 1/2 tablespoons lemon zest (you can use more or less) |
1/2 cup lemon juice (i use 1/4 cup fresh and 1/4 cup bottled) |
2 drops yellow food coloring (optional) |
Directions:
1. Set oven to 325°F.
2. Set oven rack to second-lowest position.
3. Butter an 11 x 7-inch baking pan (can also be made in an 13 x 9-inch pan).
4. In a small bowl combine the graham cracker crumbs, pecans, sugar, melted butter and cinnamon (if using) mix well to combine (you may use just a regular graham cracker crust or a vanilla wafer crust for this).
5. Set aside about 1/2 cup of crumbs for topping.
6. Press the remaining crumbs lightly into prepared baking dish.
7. Bake for 6 minutes.
8. Remove and cool on wire rack.
9. With an electric mixer beat cream cheese in a large bowl until fluffy (about 3 minutes) then add in yellow food colouring (if using).
10. Add in sweetened condensed milk and sour cream.
11. Add in eggs; beat until just combined.
12. Add in lemon juice and zest.
13. Spoon the mixture into crust.
14. Sprinkle with reserved crumbs.
15. Bake for about 30 minutes, or until set (it really should not take much more than 30 minutes to bake).
16. Cool on wire rack for 1 hour.
17. Chill in the refrigerator for a minimum of 5 hours before serving.
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