Light & Easy Cheesecake Bars |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 18 |
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Pucker up for a Motherâs Day smooch. Youâll find lovely hints of lemon in both the tender crust and creamy filling of these berry-topped treats. âPatricia Nieh, Portola Valley, California Ingredients:
1/3 cup butter, softened |
1 cup sugar, divided |
4 tablespoons lemon juice, divided |
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 package (8 ounces) reduced-fat cream cheese |
1 package (8 ounces) fat-free cream cheese |
1 egg |
2 teaspoons grated lemon peel |
18 fresh raspberries, halved |
Directions:
1. Line a 9-in. pan with foil; coat with cooking spray and set aside.
2. In a small bowl, beat butter and 1/4 cup sugar until smooth, about 2 minutes. Stir in 2 tablespoons lemon juice. Add flour and salt; mix well. Press into prepared pan. Bake at 350° for 14-16 minutes or until edges are golden brown.
3. Meanwhile, in a small bowl, combine cream cheeses and remaining sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon peel and remaining lemon juice. Pour over crust.
4. Bake 14-18 minutes longer or until filling is set.
5. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Using foil, lift bars out of pan. Gently peel off foil; cut into bars. Garnish with raspberries. Yield: 1-1/2 dozen.
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