Lemon Cheesecake Bars : Yummy Bar
The recipe Lemon Cheesecake Bars : Yummy Bar can be made in around 6 hours. For 67 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 255 calories, 6g of protein, and 14g of fat each. It works well as a very affordable side dish. Head to the store and pick up lemon oil, gelatin, cream cheese, and a few other things to make it today. 7 people were glad they tried this recipe. It is brought to you by Kleinworth & Co.. Overall, this recipe earns a rather bad spoonacular score of 12%. Blueberry Crumble Bars : Yummy Bar, Lemon Bar Cheesecake, and Lemon Bar Cheesecake are very similar to this recipe.
Servings: 12
Ingredients:
2 tbsp brown sugar
3 tbsp butter - melted
1 (8oz) pkg cream cheese - room temperature
1/4 cup pasteurized egg product
2 tsp powdered unflavored gelatin
8-9 (full sheets) graham crackers - crushed
1/2 cup lemon juice
2-3 drops food grade lemon essential oil (Like Young Living )
1/2 tsp salt
1 (14oz) can sweetened condensed milk
3 tbsp boiling water
Equipment:
baking pan
food processor
frying pan
bowl
whisk
Cooking instruction summary:
Line 8x8 baking dish with parchment & spritz lightly with cooking spray - set asideAdd graham crackers, salt & brown sugar to food processor - pulse until fine crumbsAdd melted butter & pulse to incorporateTransfer to prepared pan & press into an even, flat layerPlace in freezer until ready to add toppingBeat cream cheese, sweetened condensed milk & pasteurized egg product in mixer bowlAdd essential oil & lemon juice - beat until combinedIn a small bowl - combine gelatin & boiling water & whisk until dissolved. Allow to cool about 2 minutesAdd semi-cooled gelatin mixture to cream cheese mixture & beat again until evenly incorporatedPour over chilled crust & refrigerate for at least 6 hours. I like to chill overnight.Cut into squares, serve topped with Raspberry Marmalade
Step by step:
1. Line 8x8 baking dish with parchment & spritz lightly with cooking spray - set aside
2. Add graham crackers, salt & brown sugar to food processor - pulse until fine crumbs
3. Add melted butter & pulse to incorporate
4. Transfer to prepared pan & press into an even, flat layer
5. Place in freezer until ready to add topping
6. Beat cream cheese, sweetened condensed milk & pasteurized egg product in mixer bowl
7. Add essential oil & lemon juice - beat until combined
8. In a small bowl - combine gelatin & boiling water & whisk until dissolved. Allow to cool about 2 minutes
9. Add semi-cooled gelatin mixture to cream cheese mixture & beat again until evenly incorporated
10. Pour over chilled crust & refrigerate for at least 6 hours. I like to chill overnight.
11. Cut into squares, serve topped with Raspberry Marmalade
Nutrition Information:
covered percent of daily need
