Last week Kevin’s sister had a bridal shower for one of their nieces who is getting married next week. She asked me to make a few goodies for the shower. I ever so happily obliged. One of the things I made were these Lemon Cheesecake Bars which I found at Very Best Baking.
I had been looking for recipe that called for part of a can of evaporated milk as I had some in the fridge to use up. These turned out great and were perfect for using that milk. I made a few adaptations to the recipe, but for the most part made it as instructed.
Lemon Cheesecake Bars, by Katrina, Baking and Boys!, adapted from Very Best Baking
2 cups all purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1 cup unsalted butter, softened, cut into pieces
8 ounces 1/3 less fat cream cheese, softened
2 large eggs
2/3 cup fat free evaporated milk
1/2 cup granulated sugar
1 tablespoon all purpose flour
juice of one lemon
zest of one lemon
6-10 drops of yellow food coloring (optional)
about half to 1 cup of whipped cream for topping
Preheat oven to 350 degrees. Combine flour, salt and powdered sugar in bowl of a food processor. Add the butter and pulse just until crumbly. Press onto bottom of an ungreased 9x13 inch baking pan (ungreased).
Bake for 20-25 minutes.
Place cream cheese, evaporated milk, granulated sugar, flour, lemon juice, zest and food coloring in a food processor an blend until smooth. Scrape sides of bowl, add eggs and blend again until combined and smooth. Pour into partially baked crust.
Bake for an additional 15-20 minutes (mine took 23) or until set. Cool in pan on wire rack to room temperature, then refrigerate. Cut into bars and pipe whipped cream on to each piece.
I served these in cupcake liners for the shower. They are perfectly lemony and cheesecakey!