Lemon Cheesecake Bars : Yummy Bar Recipes
Ingredients
Crust
- 8-9 full sheets graham crackers - crushed
- 3 tbsp butter - melted
- 2 tbsp brown sugar
- 1/2 tsp salt
Topping
- 1 8oz pkg cream cheese - room temperature
- 1 14oz can sweetened condensed milk
- 1/4 cup pasteurized egg product
- 2-3 drops lemon extract
- 1/2 cup lemon juice
- 2 tsp powdered unflavored gelatin
- 3 tbsp boiling water
Instructions
- Line 8x8 baking dish with parchment & spritz lightly with cooking spray - set aside
Crust
- Add graham crackers, salt & brown sugar to food processor - pulse until fine crumbs
- Add melted butter & pulse to incorporate
- Transfer to prepared pan & press into an even, flat layer
- Place in freezer until ready to add topping
Topping
- Beat cream cheese, sweetened condensed milk & pasteurized egg product in mixer bowl
- Add lemon extract & lemon juice - beat until combined
- In a small bowl - combine gelatin & boiling water & whisk until dissolved. Allow to cool about 2 minutes
- Add semi-cooled gelatin mixture to cream cheese mixture & beat again until evenly incorporated
- Pour over chilled crust & refrigerate for at least 6 hours. I like to chill overnight.
- Cut into squares, serve topped with Raspberry Marmalade