Ingredientes para Creamy Lemon Cheesecake Bars
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons melted unsalted butter
- 16 ounces cream cheese
- 14 ounces sweetened condensed milk
- 8 ounces sour cream
- 3 large eggs
- zest of 1 lemon
- 1/3 cup fresh lemon juice
- 2 drops yellow food coloring
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Cómo preparar Creamy Lemon Cheesecake Bars
- Preheat oven to 325°F (160°C). Position oven rack to the second-lowest position.
- Grease and flour an 11x7 inch baking pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, ¼ cup granulated sugar, 6 tablespoons melted unsalted butter, and ½ teaspoon ground cinnamon. Mix until well combined.
- Reserve ½ cup of the crumb mixture for topping. Press the remaining crumbs firmly into the bottom of the prepared baking pan.
- Bake for 6 minutes. Remove from oven and let cool completely on a wire rack.
- In a large bowl, beat 16 ounces cream cheese until smooth and fluffy. Add 2 drops of yellow food coloring.
- Add 14 ounces sweetened condensed milk and 8 ounces sour cream. Beat until well combined.
- Add 3 large eggs, one at a time, beating well after each addition. Mix until just combined.
- Stir in ⅓ cup fresh lemon juice and the zest of 1 lemon.
- Pour the cream cheese mixture over the cooled crust.
- Sprinkle the reserved crumb topping evenly over the filling.
- Bake for 30-35 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Let cool completely in the pan on a wire rack for at least 1 hour.
- Refrigerate for at least 5 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
185g
Fat
118g
Carbs
20g
