Lemon Cheesecake Bars

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!