Sunday, June 6, 2010

Lemon Cheesecake Bars

Anything with the name “cheesecake” in it I define as an extravagance. Save this one for the weekend cheat which is now only 5 days away.
Butter Crust (Yum Yum – Butter)

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


Lemon rind curl

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.

Bake at 350° for 20 minutes.

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.

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.

Recipe From Greg Patent, Southern Living, FEBRUARY 2010
Bon Appetit!