Aug 7, 2011

Lemon Cheesecake

It's summer and it's hot. I've decided the best way to cool down is to consume creamy chilled pieces of cheesecake. Works wonders, especially if you eat it straight out of the pan from the fridge!

Lemon Cheesecake Bars
Servings: About 12 bars



15 graham cracker cookie sheets,  about one package plus a few
8 tablespoons of butter, melted 
1/4 cup brown sugar


1 1/2 (8 oz) bricks of cream cheese, softened
1/4 cup honey
1/2 cup white sugar
2 eggs, room temperature
1 small container (6oz) of plain greek yogurt at room temperature, I use Chobani
zest of 1 medium lemon
2 tablespoons lemon juice
1 teaspoon vanilla
2 tablespoons of flour


Preheat oven to 350°F. In a food processor grind the graham crackers into fine crumbs. Add the brown sugar and pulse to mix together then add the melted butter and pulse until completely combined. Press into the bottom of 8"x8" pan and bake for about 10 minutes until set. Remove from oven and allow to cool completely.

Using the paddle attachment, cream the sugar, cream cheese, and honey on medium low speed until smooth and fluffy. Add the eggs one at a time, mixing well after each one. Add in the yogurt, lemon zest, lemon juice, and vanilla. Then add the flour and mix until just combined. Pour into cooled crust and place the cheesecake pan into another, larger baking dish. Pour enough hot water into the larger baking dish until it comes about halfway up the sides of the cheesecake pan. Bake at 350°F for about 25-30 minutes until the edges have set but the center of the cheesecake has a slight jiggle. Let the cheesecake cool in the pan for 1 hour and then chill in the fridge for at least 3 hours. Slice into bars and enjoy with fresh fruit or whipped cream! 

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