Lemon Ripple Cheesecake Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON RIPPLE CHEESECAKE BARS



Lemon Ripple Cheesecake Bars image

For the best results, slice the cheesecake bars with a warm knife, wiping off the blade between cuts. Chill time is required. Recipe from Elinor Klivans, the author of Fearless Baking.

Provided by gailanng

Categories     Cheesecake

Time 1h15m

Yield 16 bars

Number Of Ingredients 17

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon finely grated lemon zest
1/8 teaspoon salt
1/2 cup unsalted butter, cut into 1/2-inch pieces and chilled
1 tablespoon cornstarch
2 teaspoons cornstarch
1/2 cup cold water
2 large egg yolks
1 3/4 cups sugar, divided
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1 1/4 lbs cream cheese, softened or 20 ounces cream cheese
2 tablespoons all-purpose flour
3 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 325° and position a rack in the center. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.
  • In a small bowl, dissolve the cornstarch (1 tablespoon plus 2 teaspoons) in the water. In a medium sauce-pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool.
  • In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust. See Notes in instruction #5.
  • Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.
  • Note: Use the back of a table knife to gently swirl together the lemon mixture and the cheesecake batter. Take care not to swirl too much-each mixture should remain distinct so you have a lovely white and yellow pattern on top. Serve With The cheesecake bars can be refrigerated in the pan for up to 3 days.

Nutrition Facts : Calories 332.9, Fat 20.2, SaturatedFat 11.4, Cholesterol 114.1, Sodium 150.9, Carbohydrate 34.5, Fiber 0.3, Sugar 26.4, Protein 4.7

CHEESECAKE LEMON BARS



Cheesecake Lemon Bars image

A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!

Provided by counseljul50

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup confectioners' sugar
¾ cup unsalted butter, cut into cubes
4 eggs
1 ½ cups white sugar
1 tablespoon all-purpose flour
1 tablespoon lemon zest
½ cup lemon juice
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs, beaten

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.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 30.7 g, Cholesterol 82.3 mg, Fat 13.6 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 8.1 g, Sodium 113.9 mg, Sugar 23.7 g

LEMON CHEESECAKE BARS



Lemon Cheesecake Bars image

These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!

Provided by Susan Langlois

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h35m

Yield 16

Number Of Ingredients 12

1 ½ cups shortbread cookie crumbs
1 cup all-purpose flour
½ cup brown sugar
½ cup cold butter
2 (8 ounce) packages cream cheese, softened
2 cups white sugar
4 eggs
4 tablespoons all-purpose flour
½ cup lemon juice
3 tablespoons lemon zest
½ teaspoon baking powder
4 teaspoons confectioners' sugar

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.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 52.6 g, Cholesterol 95.5 mg, Fat 20.9 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 234.4 mg, Sugar 36.2 g

More about "lemon ripple cheesecake bars recipes"

LEMON RIPPLE CHEESECAKE BARS RECIPE - ELINOR KLIVANS
lemon-ripple-cheesecake-bars-recipe-elinor-klivans image
2013-12-06 Crust. 1 cup all-purpose flour. 1/4 cup sugar. 1 teaspoon finely grated lemon zest. 1/8 teaspoon salt. 1 stick (4 ounces) unsalted butter, cut …
From foodandwine.com
5/5 (1)
Total Time 3 hrs
Author Elinor Klivans
  • Preheat the oven to 325° and position a rack in the center. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.
  • In a small bowl, dissolve the cornstarch in the water. In a medium sauce-pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool.
  • In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust.
  • Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.
See details


EASY LEMON CHEESECAKE BARS - JUST A TASTE
easy-lemon-cheesecake-bars-just-a-taste image
2022-03-19 Instructions. 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 …
From justataste.com
See details


LEMON CHEESECAKE BARS {THE BEST EVER!} - THE RECIPE REBEL
lemon-cheesecake-bars-the-best-ever-the-recipe-rebel image
2019-10-29 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 …
From thereciperebel.com
See details


EASY LEMON CHEESECAKE BARS RECIPE - FROM SOMEWHAT …
easy-lemon-cheesecake-bars-recipe-from-somewhat image
Bake in preheated oven for 5 minutes. Allow to cool, while preparing filling. Beat your cream cheese until smooth, for about 1 minute. Add in your egg, flour, lemon juice, lemon zest and sugar. (Add 1 to 2 drops of yellow food coloring …
From somewhatsimple.com
See details


LEMON RIPPLE CHEESECAKE BARS RECIPE - 101 COOKBOOKS
lemon-ripple-cheesecake-bars-recipe-101-cookbooks image
2004-01-21 I clipped this Food + Wine recipe last year and have been meaning to try the lemon cheesecake bars -- I think the swirls look beautiful. I also have the Spring 04 issue of Donna Hay magazine, and they have a lemon swirl …
From 101cookbooks.com
See details


LEMON RIPPLE CHEESECAKE | JOIE DE VIVRE MAGAZINE
2016-11-01 Beat the cream cheese and sugar with an electric beater until smooth. Add the lemon juice and beat until combined. Use a clean beater and another bowl to beat the cream …
From joiedevivremagazine.com
See details


ZESTY NO-BAKE LEMON RIPPLE CHEESECAKE - STARTS AT 60
2019-06-24 Add butter and lemon rind to processor. Process until well combined. Use straight-sided glass to spread mixture over base and side of a 20cm (base measurement) springform pan.
From startsat60.com
See details


LEMON RIPPLE CHEESECAKE | YOU'RE NOT GOING TO WANT TO MISS THIS.
248K views, 159 likes, 13 loves, 34 comments, 73 shares, Facebook Watch Videos from Taste.com.au: You're not going to want to miss this. Find the full recipe >>>...
From facebook.com
See details


LEMON RIPPLE CHEESECAKE BARS RECIPE - ELINOR KLIVANS | RECIPE
May 7, 2013 - Elinor Klivans, the author of Fearless Baking and three other cookbooks, got her start as the "cheesecake specialist" at a restaurant in Camden, Maine... Pinterest. Today. …
From pinterest.com
See details


LEMON RIPPLE CHEESECAKE BARS RECIPE | RECIPE | LEMON RECIPES, …
May 7, 2013 - Elinor Klivans, the author of Fearless Baking and three other cookbooks, got her start as the "cheesecake specialist" at a restaurant in Camden, Maine... Pinterest. Today. …
From pinterest.com
See details


EAGLE BRAND® | LEMONY CHEESECAKE BARS
1: Combine graham crumbs, pecans, sugar and melted butter. Set aside 1/4 cup (50 mL) of crumb mixture; press remaining mixture into a 13 x 9" parchment paper-lined baking pan. …
From eaglebrand.ca
See details


LEMON RIPPLE CHEESECAKE BARS | ANNECN | COPY ME THAT
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
From copymethat.com
See details


LEMON RIPPLE CHEESECAKE BARS RECIPE - IHAVENET: ARTICLES, …
Adjust rack to middle and preheat oven to 325 F. Butter a 9-inch square nonstick baking pan. In a food processor, pulse the flour, sugar, lemon zest and salt. Add butter and pulse until a soft, …
From ihavenet.com
See details


LEMON RIPPLE CHEESECAKE BARS - PLAIN.RECIPES
Directions. Preheat the oven to 325° and position a rack in the center. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt.
From plain.recipes
See details


LEMON CHEESECAKE BARS - MY HEAVENLY RECIPES
2021-04-14 Beat the softened cream cheese until smooth. Add sugar, vanilla, eggs, lemon zest, and lemon juice and mix until well combined. Pour cheesecake mixture over graham cracker …
From myheavenlyrecipes.com
See details


NO-BAKE LEMON RIPPLE CHEESECAKE - STARTS AT 60
2018-11-13 Process until finely crushed. Add butter and lemon rind. Process until well combined. Press biscuit mixture firmly over base and sides of a 20cm (base measurement) …
From startsat60.com
See details


LEMON RIPPLE CHEESECAKE BARS RECIPE | RECIPE | CHEESECAKE BARS ...
Jan 2, 2018 - Lemon Ripple Cheesecake Bars. Discover our recipe rated 4.5/5 by 57 members. Jan 2, 2018 - Lemon Ripple Cheesecake Bars. ... Jan 2, 2018 - Lemon Ripple Cheesecake …
From pinterest.com
See details


Related Search