Time 4h45m Yield 48 Number Of Ingredients 7 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Time 1h15m Yield 24 Number Of Ingredients 11 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish. Whisk together 1 1/2 cup flour and confectioners’ sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking. Bake in the preheated oven until the filling is set, about 30 minutes.
Time 3h35m Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil. Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan. Bake in the preheated oven for 15 minutes. Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust. Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners’ sugar right before serving.
Time 4h10m Yield 24 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside. Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar. Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight. Dust with confectioners’ sugar and cut into 24 bars.
Time 1h Number Of Ingredients 12 Steps:
Preheat the oven to 350°Grease a 9- × 9-inch baking pan. Cut out a 9- × 9-inch square of parchment paper and lay on top of the greased bottom of the pan For the crust, use a pastry blender to combine the flour, cornstarch, sugar, butter, and lemon zest until the mixture is coarse crumbs, with the butter worked in. Press the dough into the greased baking pan, on top of the parchment paper. Bake for 15 minutes, until lightly browned. Remove and place the pan on a wire rack to cool slightly. Leave the oven switched on. For the cream cheese layer, fit a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar together until light and creamy, 3 to 4 minutes. Beat in the egg completely, then pour the mixture onto the warm crust. Return to the oven and bake for 10 to 15 minutes, until slightly set on top. You need to have the top cooked in a slight crust so the lemon layer doesn’t seep through when poured on top. Remove. Leave the oven switched on. For the lemon layer, whisk together all the ingredients by hand. Gently pour over the cream cheese layer, trying not to disturb it. Spread out the lemon in an even layer. Return to the hot oven and bake for another 25 to 30 minutes, until the filling is just set in the center. Cool at room temperature, then refrigerate uncovered to letthe filling set completely. This should be refrigerated at least 3 hours, but more time may be needed. Sprinkle with icing sugar if desired. Slice into squares to serve. These can be stored in an airtight container for 2 to 3 days in the refrigerator, or frozen in a freezer-safe container for up to 3 months.
Time 4h25m Number Of Ingredients 9 Steps:
Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease it with cooking spray. In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, lemon zest, lemon juice and vanilla extract until well combined. Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer. Bake the cheesecake for 20 to 25 minutes until the center is almost set. Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours. Remove the cheesecake from the fridge, slice it into bars and serve. ★ Did you make this recipe? Don’t forget to give it a star rating below!
More about “lemon cheesecake bars recipe 445”
Time 46m Yield 24 bars Number Of Ingredients 9 Steps:
Preheat oven to 325°F. Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well. Reserve 1/3 cup crumb mixture. Press the rest into a 13x9-inch baking pan. Bake for 6 minutes; allow to cool. While the crust is cooling, beat cream cheese until it’s fluffy. Gradually beat in the milk. Add eggs until mixture is just combined. Stir in the lemon juice and vanilla. Pour mixture into prepared crust. Sprinkle the reserved crumb mixture over the top of the cheesecake layer. Bake for about 30 minutes. Cool for about an hour, then cut into bars. Store in your refrigerator.
