Total Recipe Yield: Approx. 20 bars
Portion Size: 1 bar
Vegan:Ìý±·´Ç
LO Vegetarian:Ìý³Û±ð²õ
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç
Ingredients
Crust
- 2 cups all-purpose flour
- 1 cup butter
- 1/2 cup powdered sugar
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- 2, 8-ounce cream cheese, softened
- 1 cup sugar
- 2 eggs
- 4 tablespoons milk
- 2 tablespoons lemon juice
- 1 Teaspoon vanilla
Lemon Layer
- 6 large eggs
- 1 1/2 cup granulated sugar
- 3/4 cup lemon juice
- 5 tablespoons flour
- 2 teaspoons grated lemon peel
Directions
Crust
- Preheat oven to 325
- In a large mixing bowl, combine flour, butter (cut into pieces) and powdered sugar until a soft dough forms
- Pat dough evenly on th bottom of the 13x9 baking pan
- Bake for 12 mins
Cheesecake
- In medium bowl, blend cream cheese until smooth
- Add sugar and mix well
- Add one egg at a time
- Mix the rest of the ingredients until smooth
- Pour cheesecake evenly over hot crust
- Bake 17 mins
- Remove from oven and reduce oven temp to 300 degrees F
Lemon Layer
- In a bowl, whisk together eggs and sugar until combined well
- Stir in lemon juice, flour and lemon zest
- Gently pour over semi-baked cheesecake
- Bake at 300. for 25-30 mins
- Remove from oven and sprinkle with powdered sugar, if desired
- Cool for an hour and then refrigerate. Can be frozen for later enjoyment.
Why did you choose to submit this recipe?
"It's Michael's favorite dessert! Pretty sure most of the students will love it too." -Â Lindy Bartell
