My daughter is in first grade this year. So far, it is off to a good start! I just hope it stays that way!
That also means that preschool has started, which puts me back to work outside of the house again.
Summer was making me a bit crazy! That meant I was counting down the days until I was out of the house for those seven hours each day
It has taken us the past two weeks to get into the swing of things again.
Just the school routine added with dance three nights a week and then oh yeah, all that housework that has to magically get done somehow and then also keeping up with my cake orders has made for some up-late nights and some early-to-bed nights!
But tonight I decided that I have to blog about these cheesecake bars because they are pretty much the most delicious thing, ever.
I know I say that about pretty much everything I make/bake...but there is just something about these darn lemon bars that are super, duper addictive!
Lemon and I have been BFF's over the summer, if you haven't been able to pick up on my lemon themed recipes...over and over again!
These come out smooth and a bit tart, but it balances out really well because of the cream cheese, I think.
I think that these are best served straight from the fridge while they are chilled.
Dust with some sifted powdered sugar before serving.
People will think you slaved over these super easy bars!
I used only one mixing bowl to whip these up in. Just wipe it clean while each layer is baking in the oven. Save yourself some trouble with the dishes!
Lemon Cheesecake Bars
by
Prep Time: 15 min
Cook Time: 45 min
Ingredients (16-20 bars)
- 3/4 cup butter; cold and cubed
- 1/2 cup sugar
- 2 cup flour
- 8oz cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 tablespoon lemon juice
- 2 tablespoons milk
- 1 1/2 cups sugar
- 4 eggs
- 3/4 cup lemon juice
- 1/3 cup flour
- Powdered sugar, for dusting
Instructions
Preheat oven to 350 degrees.
For the Crust
Using a pastry blender or fork, blend together the butter, flour and sugar until pea-sized balls form.
Press into the bottom of a lightly greased 9x13 baking dish.
Bake 10 minutes.
Remove from oven and set aside until cheesecake filling is blended.
For the Cheesecake Layer
Cream together the cream cheese and sugar.
Add the egg and blend well.
Pour the lemon juice and milk and combine until smooth and creamy.
Spread over the hot crust as evenly as possible.
Bake for 15 minutes, or until no longer jiggly.
If it is not baked enough, the lemon layer will sink.
For the Lemon Layer
Reduce oven to 300 degrees.
Whisk together the sugar and eggs until fluffy.
Add the lemon juice and whisk quickly to incorporate.
Gently mix in the flour until no white streaks remain.
Pour over the hot cheesecake layer.
Return to the oven and bake for 25-30 minutes, or until center no longer jiggles.
Let sit on a cooling rack for 1 hour before putting in the refrigerator.
Store in the refrigerator until ready to serve.
Cut and dust with sifted powdered sugar.
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