Lemon-Cheesecake Bars

Photo: Jennifer Davicks; Styling: Melanie J. Clarke
Use fresh orange juice and zest instead of lemon for a different flavor profile.

Yield:

Makes 8 servings (serving size: 1 bar)

Recipe from

Recipe Time

Total: 9 Hours, 35 Minutes

Nutritional Information

Calories 289
Fat 8.9 g
Satfat 5.2 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 6.2 g
Carbohydrate 47.5 g
Fiber 0.5 g
Cholesterol 45.1 mg
Iron 1.1 mg
Sodium 262 mg
Calcium 76 mg

Ingredients

BUTTER CRUST
1/3 cup butter, softened
1/4 cup firmly packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mace or nutmeg
1 cup all-purpose flour
Vegetable cooking spray
LEMON FILLING
1 cup 1% low-fat cottage cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon zest
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 egg white
GARNISH
Lemon rind curl

Preparation

1. Preheat oven to 350°. Prepare Crust: Beat first 4 ingredients at medium speed with an electric mixer until smooth. Add 1 cup flour, beating at low speed until well blended. Press mixture on bottom of an 8-inch square pan coated with cooking spray.

2. Bake at 350° for 20 minutes.

3. Meanwhile, prepare Filling: Process cottage cheese in a food processor 1 minute or until smooth, stopping to scrape down sides as needed. Add granulated sugar and next 6 ingredients, and process 30 seconds or until well blended. Pour filling over prepared crust.

4. Bake at 350° for 25 minutes or until set. (Edges will be lightly browned.) Cool 30 minutes. Cover and chill 8 hours. Cut into bars. Garnish, if desired.

Try This Twist!

Reduced-Sugar Lemon-Cheesecake Bars: Substitute brown sugar sweetener for brown sugar and granular sweetener for granulated sugar.

Note: We tested with Whey Low 100% All Natural Gold Brown Sugar Sweetener and Granular Sweetener.

Per bar: Calories 172; Fat 8.9g (sat 5.2g, mono 2.2g, poly 0.5g); Protein 6.2g; Carb 45.8g; Fiber 0.5g; Chol 45.1mg; Iron 1mg; Sodium 259mg; Calc 70mg

Note:

Greg Patent,

February 2010