Sunday, July 11, 2010

Lemon cheesecake bars

This is Ernie's nirvana -- a cross between a cheesecake and a lemon square.

I adapted this from a recipe on Cookie Madness -- basically, I doubled the filling because it seemed to need more filling. And I didn't bother with the sour cream/whipped cream topping. I bet it's good, I just didn't bother. This would be really good with a blueberry compote on top. Maybe next time.

Shortbread Crust:
1 cup all purpose flour
1/4 scant teaspoon salt (omit if using salted butter)
1/4 cup powdered sugar
1 stick unsalted butter

Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
2/3 cup evaporated milk
4 tablespoons lemon juice
2 packed teaspoon lemon zest
2 large egg, room temperature
1 tablespoon flour


Preheat oven to 350 degrees F.
Combine flour, powdered sugar and salt in a large mixing bowl or bowl of food processor. Cut in butter with pastry blender or use the food processor and pulse until crumbly. Press into 8 inch pan and bake for 18-20 minutes or until edges are lightly browned.
Combine cream cheese and sugar in a mixing bowl and beat until smooth. Beat in the evaporated milk, then stir in the lemon zest and lemon juice. Beat until smooth. Add the egg and beat just until smooth (do not overbeat after adding the egg). Stir in the flour. Alternately, you can do this in the food processor or in a blender.
Pour mixture over crust and bake for an additional 15 minute or until set. Cool in pan set on a wire rack. Chill until very cold.

1 comment:

Anna said...

Hi Shannon,

Thanks for the link-back! Also, I like your idea about doubling the top -- especially since you left off the whipped cream. The whipped cream was good, but I definitely think these would still be great without it. I didn't try the sour cream topping.