Lemon Cheesecake Bars
9 years ago
Lemon Cheesecake Bars
9 graham crackers
4 Tbsp melted butter
1 lb. cream cheese at room temperature and cut into 1 inch pieces
Â¾ c. granulated sugar
3 tbsp fresh lemon juice
1 tbsp lemon zest
2 large eggs (at room temperature)
1 c. lemon curd (recipe follows)
Preheat oven to 325. Position rack in the center of the oven. Make a parchment paper sling for an 8x8 square pan by cutting two 8 x 16 inch strips of parchment paper and laying them in the pan, perpendicular to each other, with the excess hanging over like handles.
In food processor pulse graham crackers until they are finely ground. Pour in butter and pulse until mixture looks like wet sand. Press evenly into bottom of prepared pan. Wipe mixer clean and reassemble.
In cleaned mixer combine cream cheese, sugar, lemon juice and zest for ten seconds. Stop. Scrape down the sides and process until smooth. Add eggs and process until perfectly smooth, stopping to scrape down sides if necessary. Pour into prepared crust.
Bake until the sides are slightly puffed and a bit brown and the center is dry to the touch, bout 40 minutes.
Once the cheesecake is out of the oven, cool on a wire rack and make lemon curd.
Â½ c. fresh lemon juice
Â½ c. granulated sugar
2 large eggs at room temperature
2 tbsp unsalted butter, cut into pieces
Set a fine strainr over a medium bowl. In a small, non-reactive saucepan, stir together lemon juice, sugar and eggs until sugar is almost dissolved. Then, place on stove and cook over medium heat stirring frequently with a wooden spoon until curd is steaming, but not boiling. When the curd thickens and registers about 175 on an instant read thermometer (about 3-7 min) it is done. Take curd off the heat, add the butter and stir until it has melted. Strain curd to remove any curdled egg.
While curd is still warm, gently pour on cheesecake starting with the edges and working inward. Do no just pour straight into the middle while the cheesecake is still cooling or the curd will make a hole in it. Spread curd evenly. Evenly space 16 raspberries in still-soft curd. Cool until set. Cut into sixteen two-inch squares. Flatten cupcake liners and place cheesecake square in the center and smooth edges up to make travel and serving easier.