Strawberry Cheesecake Lemon Bars

Strawberry Cheesecake Lemon Bars
3rd Place, Wisconsin State Fair
Melanie Voges, Rio

Ingredients – Crust
2 c. of all-purpose flour
1 c. powdered sugar
⅛ tsp. salt
2 sticks butter

Ingredients – Lemon Filing
4 eggs
2 c. granulated sugar
6 tbsp. all-purpose flour
6 tbsp. fresh lemon juice

Ingredients – Strawberry Cheesecake Topping
2 – 8 oz. packages cream cheese
1 pt heavy cream
3 c. strawberries, mashed
1 - .3 oz pkg strawberry gelatin
1½ c. granulated sugar, divided
⅛ tsp. cinnamon
½ tsp. vanilla
1 c. strawberry jam
1 c. strawberries sliced


Preheat oven to 350 degrees, lightly grease a 9x13x2” pan
Combine flour, sugar and salt for cust in a large bowl. Cut in butter, using hands to knead into dough. Press into bottom of pan evenly. Bake for 20 minutes.
In a medium bowl, mix the lemon filling ingredients with a whisk and pour over baked crust. Return to ove and bake for 25 more minutes. Allow to cool.
In a medium saucepan, cook together the mashed strawberries and 1 c. sugar on medium-high heat. Bring to a boil and add gelatin; stirring to dissolve.
Transfer strawberry mixture to blender and puree until smooth. Allow to cool to room temperature.
In a medium bowl, beat cream cheese with electric mixer until smooth. Slowly add heavy cream, vanilla, cinnamon, strawberry puree and 1 c. sugar. Beat until mixed well. Pour over top of lemon bars in pan and chill for 4 hours or overnight. Cut bars into squares.
Before serving, toss sliced strawberries with strawberry jam and arrange on top of squares.


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