Lemon Cheesecake Bars with Gingersnap Crust

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Lemon Cheesecake Bars with Gingersnap CrustRecipe

Photo: Alison Miksch; Styling: Missie Neville Crawford

Fresh ginger in the cookie crust really kicks up the flavor.

Serves 16 (serving size: 1 bar)

Ingredients

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CRUST:
25 gingersnaps (about 6 1/2 ounces)
2 teaspoons cornstarch
2 tablespoons butter, melted
1 teaspoon grated peeled fresh ginger
Baking spray with flour
FILLING:
8 ounces 1/3-less-fat cream cheese, softened
4 ounces fat-free cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/4 cup light sour cream
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
TOPPING:
1/3 cup sugar
1/2 teaspoon grated lemon rind
1/3 cup fresh lemon juice
2 teaspoons cornstarch
2 large egg yolks
1 teaspoon butter

Preparation

Hands-on: 25 Minutes
Total: 9 Hours, 25 Minutes

1. Preheat oven to 350°.

2. To prepare crust, place cookies and 2 teaspoons cornstarch in a food processor; process until finely ground. Add 2 tablespoons butter and ginger; process until moist crumbs form. Press mixture into bottom of a 9-inch square metal baking pan coated with baking spray. Bake at 350° for 14 minutes or until set. Cool on a rack.

3. Reduce oven temperature to 325°.

4. To prepare filling, place cream cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add 1/2 cup sugar, vanilla, baking powder, and salt; beat at low speed until well combined. Add eggs, 1 at a time, beating well after each addition. Add sour cream, 1/2 teaspoon rind, and 1 tablespoon juice; beat until combined. Pour cheese mixture into prepared pan. Bake at 325° for 30 minutes or until almost set in the center. Remove pan from oven; place on a wire rack.

5. To prepare topping, combine 1/3 cup sugar, 1/2 teaspoon rind, 1/3 cup juice, 2 teaspoons cornstarch, and yolks in a small saucepan, stirring with a whisk until smooth. Place pan over medium-low heat; cook 5 minutes or until mixture bubbles and thickens, stirring constantly with a whisk. Remove pan from heat; add 1 teaspoon butter, stirring until butter melts. Spread topping over warm cheesecake. Cool completely on a wire rack. Cover and refrigerate overnight.

BAKE A SECOND BATCH

Mix up a double batch and bake off two pans of these bars at once. Place pans on the same (middle) rack of the oven. Hand-deliver the delicate bars, packed in a single layer in a box that doesn't allow them to slide around. Keep bars chilled by placing the closed box in a slightly larger box with chill packs and padding.

Created date

November 2014

Nutritional Information

Calories 170
Fat 7.6 g
Satfat 3.9 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 4 g
Carbohydrate 21 g
Fiber 0.0 g
Cholesterol 63 mg
Iron 1 mg
Sodium 212 mg
Calcium 67 mg