Best 4 Philadelphia Double Lemon Cheesecake Bars Recipes
Indulge in the delightful symphony of flavors that is the Philadelphia Double Lemon Cheesecake Bars, a culinary masterpiece that tantalizes the taste buds with its perfect balance of tangy and creamy. This delectable treat combines a velvety lemon cheesecake filling, nestled atop a graham cracker crust, and a luscious lemon glaze, creating an irresistible dessert experience. With its vibrant citrus notes and smooth, decadent texture, these cheesecake bars are sure to be the star of any gathering. This article offers not only the classic Philadelphia Double Lemon Cheesecake Bars recipe but also delightful variations that cater to different dietary preferences and flavor profiles. Discover the secrets to creating this iconic dessert, along with tips for achieving the perfect consistency and presentation.
From the timeless classic to gluten-free and vegan alternatives, this article provides a comprehensive guide to crafting the perfect lemon cheesecake bars. Whether you're a seasoned baker or just starting, you'll find everything you need to create this exquisite dessert that will impress your family and friends. With detailed instructions, helpful tips, and mouthwatering images, this article is your ultimate resource for mastering the art of Philadelphia Double Lemon Cheesecake Bars.
PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS
Bite into one of our PHILADELPHIA 3-Step Lemon Cheesecake Bars for a sweet, citrusy treat! Prep for these lemon cheesecake bars only takes 10 minutes.
Provided by My Food and Family
Categories Home
Time 4h35m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray.
- Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS RECIPE - (4.1/5)
Provided by á-42947
Number Of Ingredients 10
Steps:
- HEAT oven to 325ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min. SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve. garnish with blueberries or lemon grating
DOUBLE-LEMON CHEESECAKE BARS
Put a luscious lemon glaze on these Double-Lemon Cheesecake Bars for a finishing touch. You're sure to love the tangy-sweet taste of our delicious Double-Lemon Cheesecake Bars.
Provided by My Food and Family
Categories Dairy
Time 7h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Combine wafer crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
- Meanwhile, separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour cream cheese batter over crust.
- Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Combine cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened.
- Beat reserved egg yolk in small bowl with fork until blended. Add 2 Tbsp. of the hot cornstarch mixture to beaten egg yolk; mix well. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly.
- Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment handles to remove cheesecake from pan before cutting into bars. Serve topped with blueberries.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 29 g, Protein 6 g
DOUBLE-LEMON CHEESECAKE BARS
Make and share this Double-Lemon Cheesecake Bars recipe from Food.com.
Provided by dbblhm
Categories Dessert
Time 1h15m
Yield 1 Bar, 16 serving(s)
Number Of Ingredients 11
Steps:
- Line 13x9 inch pan with foil, with ends of foil over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minute.
- Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup of sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 minute or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
- Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 418.9, Fat 26.6, SaturatedFat 13.7, Cholesterol 114.7, Sodium 279.4, Carbohydrate 40.6, Fiber 0.5, Sugar 23.9, Protein 6
Tips:
- For the perfect lemon flavor, use both lemon zest and lemon juice.
- Don't overbeat the cream cheese mixture. Overbeating can cause the cheesecake bars to be dense and crumbly.
- Bake the cheesecake bars in a water bath. This will help prevent the cheesecake from cracking.
- Chill the cheesecake bars for at least 4 hours before serving. This will allow the flavors to develop and the cheesecake to set properly.
- Serve the cheesecake bars with fresh berries or lemon curd for a delicious and refreshing dessert.
Conclusion:
These Philadelphia Double Lemon Cheesecake Bars are the perfect dessert for any occasion. They're easy to make, delicious, and sure to please everyone. With their creamy texture, tangy lemon flavor, and graham cracker crust, these cheesecake bars are a classic that will never go out of style.
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