Lemon Cheesecake Bars
1-1/4 cups (300 mL) granulated sugar
2 tbsp (25 mL) finely grated lemon rind
1/2 cup (125 mL) lemon juice
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tbsp (15 mL) icing sugar
1 pkg cream cheese, softened
1/4 cup (50 mL) granulated sugar
30 lemon social tea cookies
1/2 cup (125 mL) butter, melted
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
Base: In food processor, crush cookies to make 2 cups (500 mL); pulse in butter until moistened. Press into prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 12 minutes. Let cool on rack.
Cheesecake Layer: In bowl, beat cream cheese with sugar until smooth; beat in egg. Spread over base. Set aside.
In bowl, beat eggs with sugar until thickened. Beat in lemon rind and juice, flour and baking powder until smooth; pour over cheese layer. Bake in centre of 325°F (160°C) oven until edges are set and brown, 35 minutes. Let cool on rack