Lemon Cheesecake Bars Tips
Can you freeze lemon cheesecake bars?
Lemon cheesecake bars can be frozen, but they may be a little moist after thawing. For best results, freeze them in a single layer or in the baking pan, covered. When removing from the freezer, uncover and let sit at room temperature for 2 hours or until thawed. Any drops of condensation can be very lightly patted with a flour sack towel or paper towel.
What's the best way to cleanly cut lemon cheesecake bars?
Lemon cheesecake bars tend to stick to the knife a bit when cutting. For a nice, clean cut, wipe the knife in between each cut.
What are some variations of lemon cheesecake bars?
Looking for a nutty crust? Add 1/2 cup ground, toasted almonds, pecans or hazelnuts to the dry ingredients in the crust. For an even stronger lemon flavor, make the lemon layer from lemon supreme pie
and pour it over the top of the lemon cheesecake bars before chilling. Lemon curd
could also be spread gently over the top of the bars. If orange is your jam, replace the lemon juice and lemon zest with freshly squeezed orange juice and orange zest. Go one step further and substitute your favorite orange marmalade for the raspberry jam and you've got orange cheesecake bars! If you love cheesecake, but would prefer chocolate over lemon, try these triple-chocolate cheesecake bars
next. —Catherine Ward, Taste of Home Prep Kitchen Manager
1 piece: 262 calories, 13g fat (5g saturated fat), 55mg cholesterol, 78mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein.