Thursday, 28 February 2013

Lemon Cheesecake Bars


Preparation Time 
15 minutes
Cook Time 
45 minutes
Refrigeration Time 
4 hours

Calories:198   Total Fat:14g
Cholesterol:63mg   Protein:3g
Carbohydrates:15g   Sodium:159mg

24 servings

Notes, Tips & Suggestions 
Flavor Variations: Prepare as directed. Use 1 1/2 teaspoons McCormick Pure Orange Extract or 2 teaspoons McCormick Raspberry Extract in place of the Lemon Extract.
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  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/2 teaspoon McCormick Ground Ginger
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/4 cup milk
  • 2 tablespoons flour
  • 1 1/2 teaspoons McCormick Pure Lemon Extract
  • 1 teaspoon McCormick Pure Vanilla Extract
  • 3 eggs

    1. Preheat oven to 350°F. Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil-lined 13 x 9-inch baking pan. Refrigerate until ready to use.
    2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition, just until blended. Pour over crust.
    3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
    4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.

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