Monday, May 14, 2012

Lemon Cheesecake Bars

After contemplating what to take to a friend's house for dinner, I was inspired by a container of lemon yogurt in my fridge. I decided to use that as an ingredient and make lemon cheesecake bars with a strawberry compote! I love anything with lemon in it so this was perfect! I typically would've made a blueberry or raspberry compote to accompany the lemon dessert, but I had strawberries that needed to be used, so feel free to add whatever fruit you enjoy or have on hand.

Lemon Cheesecake Bars (12-16 bars)
Time: 1hr Prep and Cook/ 2hr Chill


Ingredients:
- 2 1/2-3c Ginger Snap Cookies
- 6-8tbsp Butter, Melted
- 2 Eggs
- 12z Cream Cheese, Softened
- 6z Lemon Yogurt
- 10z Lemon Curd (1/4c for filling)
- 1tsp Vanilla
- 1 Lemon, Juiced and Zest
- 2tbsp Flour

  1. Preheat your oven to 350 degrees. 
  2. Add 2 1/2-3c of the ginger snap cookies into a food processor and blend until desired consistency is achieved. Add your melted butter to moisten the mixture.
  3. Pour the cookies into a greased 8x8 baking pan and use a measuring cup to press down your cookie mixture. Bake in the oven for 5mins to help set the crust.
  4. Mix together your softened cream cheese, flour, lemon zest, 2tbsp lemon juice, 1/4c lemon curd, lemon yogurt, and vanilla extract. Once they are combined, mix in your eggs one at a time. 
  5. Pour the cheesecake mixture and gently spread it onto the crust.
  6. Mix together your leftover lemon curd and lemon juice and heat it slightly to liquify the mixture.
  7. Drizzle the lemon curd mixture in horizontal lines and use the back of a knife and make lines in a vertical pattern to create the swirl. 
  8. Place your pan in the center of the oven for about 30-35mins. Check to make sure the center has set. Once it is done, allow it the cheesecake to cool on the counter for about an hour.
  9. After it has chilled for an hour, cover the pan and place it in the fridge for about 2-3hours to allow it to set completely. ENJOY! 


Strawberry Compote
- 2c Sliced Strawberries
- Remaining Lemon Curd and Juice
- 1-2tsp Sugar if necessary
- 1tsp Cornstarch
  1. I made this in a saucepan, but I think this would be just as good minus the cornstarch and heat. Just add the the smooth lemon curd and juice mixture to the strawberries and let them sit in the fridge! 

2 comments:

Heather said...

Popped in from the Girls Night in on The Canadian Cookies fb page. These looks so good.

Eat. Love. and Be Merry. said...

Hi Heather! Hope you enjoy them, they would be great with blueberries too!