Lemon-Cheesecake Bars | Bake A Cake With Frosting Recipes

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Mar

2010

A lemon extravaganza! Lemon and cheesecake go together like spring and summer. Prepare this outstanding lemon and cheesecake recipe for your first outdoor dinner party of the year. Make extra and send friends and family away with a smile and a taste of lemon happiness.

BUTTER CRUST

1/3 cup butter, softened

1/4 cup firmly packed dark brown sugar

1/4 teaspoon salt

1/4 teaspoon ground mace or nutmeg

1 cup all-purpose flour

Vegetable cooking spray

LEMON FILLING

1 cup 1% low-fat cottage cheese

1 cup granulated sugar

2 tablespoons all-purpose flour

1 tablespoon lemon zest

3 1/2 tablespoons fresh lemon juice

1/4 teaspoon baking powder

1 large egg

1 egg white

GARNISH

Lemon rind curl

1. Preheat oven to 350*F.

Prepare Crust:

2. Beat first 4 ingredients at medium speed with an electric mixer until smooth.

3. Add 1 cup flour, beating at low speed until well blended. Press mixture on bottom of an 8-inch square pan coated with cooking spray.

4. Bake at 350*F for 20 minutes.

5. Meanwhile, prepare Filling: Process cottage cheese in a food processor 1 minute or until smooth, stopping to scrape down sides as needed.

6. Add granulated sugar and next 6 ingredients, and process 30 seconds or until well blended.

7. Pour filling over prepared crust.

8. Bake at 350*F for 25 minutes or until set. (Edges will be lightly browned.) Cool 30 minutes. Cover and chill 8 hours. Cut into bars. Garnish, if desired.

Try This Twist!

Reduced-Sugar Lemon-Cheesecake Bars: Substitute brown sugar sweetener for brown sugar and granular sweetener for granulated sugar.

Note: We tested with Whey Low 100% All Natural Gold Brown Sugar Sweetener and Granular Sweetener.

Makes 8 servings (serving size: 1 bar)

Per bar:

Calories 172;

Fat 8.9g (sat 5.2g, mono 2.2g, poly 0.5g);

Protein 6.2g;

Carbohydrates 45.8g;

Fiber 0.5g;

Cholesterol 45.1mg;

Iron 1mg;