Lemon Cheesecake Bars
Prep Time
25mins
Time to Table
4hr 30mins
Servings
24
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Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon , plus 3/4 cup sugar, divided
- 1 teaspoon , plus 1 tablespoon grated lemon peel, divided
- 6 tablespoons butter, melted
- 2 cups Daisy Cottage Cheese
- 8 ounce package cream cheese, softened
- 1/2 cup Daisy Sour Cream
- 2 tablespoons all purpose flour
- 2 tablespoons lemon juice
- 2 large eggs
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon , plus 3/4 cup sugar, divided
- 1 teaspoon , plus 1 tablespoon grated lemon peel, divided
- 6 tablespoons butter, melted
- 2 cups Daisy Cottage Cheese
- 8 ounce package cream cheese, softened
- 1/2 cup Daisy Sour Cream
- 2 tablespoons all purpose flour
- 2 tablespoons lemon juice
- 2 large eggs
Directions
- Heat the oven to 350 degrees. Coat the bottom of a 13x9-inch baking pan with cooking spray. Combine graham cracker crumbs, 1 tablespoon sugar, and 1 teaspoon lemon peel in a small bowl. Stir until blended.
- Add the melted butter; stir until the crumbs are moistened; press into the bottom of a baking pan. Process the cottage cheese, cream cheese and sour cream in food processor until smooth. Add 3/4 cup sugar, flour, lemon juice and 1 tablespoon lemon peel; process until blended.
- Add the eggs, one at a time, processing just until combined. Pour the batter over the crust. Bake for 30 minutes or until slightly puffed on the edges and set in the center. Cool on a wire rack for 30 to 60 minutes or until room temperature.
- Refrigerate for 3 hours or overnight until chilled. Cut into bars and garnish as desired.
- Calories:141
- Cholesterol:38
- Protein:4
- Sodium:144
- Total Carbohydrate:13
- Total Fat:8