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Dessert: Tangy Lemon Cheesecake Bars Recipe | Myrecipes
Recipe by Ann Taylor Pittman Classic lemon squares can contain 36g sugar per piece. We put a puckery cheesecake spin on ours--cutting sugar to just 6g per bar--which allows the bright citrus to shine.
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4 ounces whole-wheat pastry flour (about 1 cup)
1/3 cup sliced almonds, toasted
3 tablespoons powdered sugar
1 tablespoon canola oil
1/4 teaspoon kosher salt
1/4 cup cold butter, cut into small pieces
Cooking spray
Instructions
Preheat oven to 350 °.
To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds, powdered sugar, oil, and 1/4 teaspoon salt in a food processor; pulse until almonds are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350 ° for 23 minutes or until lightly browned. Remove from oven; cool completely.
Reduce oven temperature to 325 °.
To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325 ° for 30 minutes or until set.
Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.
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Serving Size: 18
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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