Lemon Cheesecake Bars

By LoriCaputo

Ingredients

• CRUST
• 2 cups ROBIN HOOD® All Purpose Flour 500 mL
• 1/2 cup icing sugar , sifted 125 mL
• 1 cup butter 250 mL
• FILLING
• 3 pkgs (8 oz/250 g) cream cheese , softened 3 pkgs
• 3/4 cup sugar 175 mL
• 3 eggs 3
• 1/3 cup lemon juice 75 mL
• 2 tsp vanilla 10 mL
• TOPPING
• 2 cups sour cream 500 mL
• 3 tbsp sugar 45 mL
• GLAZE
• 1/2 cup sugar 125 mL
• 2 tbsp corn starch 30 mL
• 3/4 cup water 175 mL
• 1/3 cup lemon juice 75 mL
• 1 egg yolk , beaten 1
• 1 tbsp butter 15 mL

Preparation

Step 1

CRUST

COMBINE all ingredients in food processor or with pastry blender until crumbly.

Press firmly in 13" x 9" (32 cm x 23 cm) pan.

BAKE at 350°F (180°C) for 15-20 minutes, or until light golden.

FILLING

BEAT cream cheese and sugar on high speed of electric mixer until smooth.

ADD eggs, lemon juice and vanilla, beating until smooth. Spread over crust.

BAKE at 350°F (180°C) for 35 minutes, or until set.

COMBINE sour cream and sugar for topping. Spread over cheesecake.

Return to oven for 5 minutes. Cool 1 hour.

GLAZE

COMBINE sugar and corn starch in saucepan.

Stir in water, lemon juice and egg yolk.

COOK on medium heat, stirring constantly until mixture comes to a boil and thickens.

Stir in butter.

Cool slightly. Spread over cheesecake.

Store in refrigerator.

Cut into squares.