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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups flour
1/3 cup powdered sugar
1 1/2 tsp grated lemon peel
1/4 tsp salt
3/4 cup unsalted butter, chilled, cut up
Filling
2 (8 oz) pkg cream cheese, softened
2 tbsp flour
1 (14 oz) can sweetened condensed milk
2 tbsp lemon juice
2 tsp grated lemon peel
1 tsp vanilla extract
2 eggs, room temperature
Topping
1 pint (2 cups) strawberries, sliced (about 1 3/4 cups)
3 tsp strawberry jelly, melted
Heat oven to 325. Line 13x9 inch baking pan with heavy-duty aluminum foil, leaving extra foil extending over edges. Spray with nonstick cooking spray. Place 1 1/2 cups flour, powdered sugar, 1 1/2 tsp lemon peel and salt in food processor; pulse 10 seconds or until combined. Add butter; pulse 20 to 30 seconds or until mixture is crumbly. (Crust also may be made by hand using pastry blender.) With well-floured hands, press dough into bottom of pan. Bake 15 to 20 minutes or until edges just begin to brown.
Meanwhile, place cream cheese, 2 tbsp flour, condensed milk, lemon juice, 2 tsp lemon peel and vanilla in food processor; process 30 seconds or until smooth. Add eggs; process 10 seconds or just until blended. Pour filling into crust. Bake 30 to 35 minutes or until filling is set and edges are slightly puffed. (Center will look less done but will firm during cooling.) Cool on wire rack to room temperature, about 1 hour. Refrigerate at least 6 hours. (Bars can be made to this point up to 2 days ahead. Cover and refrigerate.) Arrange overlapping rows of sliced strawberries over top; lightly brush with melted jelly. Hold edges of foil; lift bars from pan. Cut into bars. Serve cold. 12 bars
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LEMON-STRAWBERRY CHEESECAKE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups flour
1/3 cup powdered sugar
1 1/2 tsp grated lemon peel
1/4 tsp salt
3/4 cup unsalted butter, chilled, cut up
Filling
2 (8 oz) pkg cream cheese, softened
2 tbsp flour
1 (14 oz) can sweetened condensed milk
2 tbsp lemon juice
2 tsp grated lemon peel
1 tsp vanilla extract
2 eggs, room temperature
Topping
1 pint (2 cups) strawberries, sliced (about 1 3/4 cups)
3 tsp strawberry jelly, melted
Heat oven to 325. Line 13x9 inch baking pan with heavy-duty aluminum foil, leaving extra foil extending over edges. Spray with nonstick cooking spray. Place 1 1/2 cups flour, powdered sugar, 1 1/2 tsp lemon peel and salt in food processor; pulse 10 seconds or until combined. Add butter; pulse 20 to 30 seconds or until mixture is crumbly. (Crust also may be made by hand using pastry blender.) With well-floured hands, press dough into bottom of pan. Bake 15 to 20 minutes or until edges just begin to brown.
Meanwhile, place cream cheese, 2 tbsp flour, condensed milk, lemon juice, 2 tsp lemon peel and vanilla in food processor; process 30 seconds or until smooth. Add eggs; process 10 seconds or just until blended. Pour filling into crust. Bake 30 to 35 minutes or until filling is set and edges are slightly puffed. (Center will look less done but will firm during cooling.) Cool on wire rack to room temperature, about 1 hour. Refrigerate at least 6 hours. (Bars can be made to this point up to 2 days ahead. Cover and refrigerate.) Arrange overlapping rows of sliced strawberries over top; lightly brush with melted jelly. Hold edges of foil; lift bars from pan. Cut into bars. Serve cold. 12 bars
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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