Lemon Ginger Cheesecake Bars
Jul 3, 2024 22:19:58 GMT -5
Post by Honoria on Jul 3, 2024 22:19:58 GMT -5
Lemon Ginger Cheesecake Bars
Prep Time
15minutes
Cook Time
40minutes
Chill
10minutes
Total Time
1hour 5minutes
15 2-3" squares
Ingredients
Crust
▢1 ½ cups all purpose flour
▢½ cup granulated sugar
▢2 teaspoons ground ginger
▢¼ teaspoon salt
▢6 tablespoons unsalted butter melted
Filling
▢16 oz cream cheese softened*
▢¾ cups granulated sugar
▢2 tablespoons lemon zest
▢1 teaspoon ginger
▢¼ cup fresh lemon juice
▢3 large eggs
Instructions
Preheat oven to 375° F and line a 9” x 13” with parchment paper (or grease it well).
Making The Crust
In a medium bowl, combine the flour, sugar, ground ginger, and salt; stir to combine.
Add the melted butter and mix until crumbs form, using your hands to mix may be easier.
Press the mixture into the lined baking pan and make sure to press into an even layer on the bottom so it gets into the corners.
Chill in the fridge for 10 minutes before baking.
Blind bake fore 10 minutes until starting to go lightly brown at the edges.
Reduce oven to 325° F
Make The Filling
In a large bowl, beat the cream cheese on medium until very soft.
Add the sugar, lemon zest, and ginger. Beat until smooth.
Add the lemon juice and beat on medium until completely incorporated.
Add the eggs one at a time, beating well on low after each one.
Once everything is very smooth, pour the filling on top of the baked crust. Push it into the corners and level everything it out.
Bake for 35-40 minutes until just going a little brown at the edges and slightly jiggling in the middle.
Allow to cool slowly for the first 30 minutes, then cool completely before cutting and serving.
Substitutions
Crust Base: Substitute crushed gingersnap cookies or graham cracker crumbs for the crust.
Crumbs: Crush graham crackers or gingersnap cookies in a food processor if biscuit crumbs are not on hand.
link
Prep Time
15minutes
Cook Time
40minutes
Chill
10minutes
Total Time
1hour 5minutes
15 2-3" squares
Ingredients
Crust
▢1 ½ cups all purpose flour
▢½ cup granulated sugar
▢2 teaspoons ground ginger
▢¼ teaspoon salt
▢6 tablespoons unsalted butter melted
Filling
▢16 oz cream cheese softened*
▢¾ cups granulated sugar
▢2 tablespoons lemon zest
▢1 teaspoon ginger
▢¼ cup fresh lemon juice
▢3 large eggs
Instructions
Preheat oven to 375° F and line a 9” x 13” with parchment paper (or grease it well).
Making The Crust
In a medium bowl, combine the flour, sugar, ground ginger, and salt; stir to combine.
Add the melted butter and mix until crumbs form, using your hands to mix may be easier.
Press the mixture into the lined baking pan and make sure to press into an even layer on the bottom so it gets into the corners.
Chill in the fridge for 10 minutes before baking.
Blind bake fore 10 minutes until starting to go lightly brown at the edges.
Reduce oven to 325° F
Make The Filling
In a large bowl, beat the cream cheese on medium until very soft.
Add the sugar, lemon zest, and ginger. Beat until smooth.
Add the lemon juice and beat on medium until completely incorporated.
Add the eggs one at a time, beating well on low after each one.
Once everything is very smooth, pour the filling on top of the baked crust. Push it into the corners and level everything it out.
Bake for 35-40 minutes until just going a little brown at the edges and slightly jiggling in the middle.
Allow to cool slowly for the first 30 minutes, then cool completely before cutting and serving.
Substitutions
Crust Base: Substitute crushed gingersnap cookies or graham cracker crumbs for the crust.
Crumbs: Crush graham crackers or gingersnap cookies in a food processor if biscuit crumbs are not on hand.
link