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Homemade small lemon cheesecake bars fits perfect as a summer dessert. Small treats with a crispy top and bottom, with a sweet soft filling with a hint of lemon. Perfect to serve when you have many guests as you can prepare it the day before.
Ingredient List for 12 servings:
Cake bottom
250
gr
Graham biscuits
120
gr
Butter
0.5
teaspoon
Baking powder
120
gr
Flour
50
gr
Sugar
1
pinch
Salt
Filling
1
can
Condensed milk
150
gr
Cream cheese
3
Egg yellows
100
ml
Lemon juice
Oven temperature:
180 degrees Celsius
Instructions:
Preheat the oven at 180 degrees Celsius.
Crumble the biscuits and pour in a bowl.
Add the salt, flour, baking powder, sugar and the butter and stir until crumbly.
Press half of the crumbles on the bottom of a rectangular baking form.
In a bowl mix together the cream cheese with the condensed milk. Add the lemon juice and mix.
Add the egg yellows one by one while stirring.
Pour the mixture on the cake bottom.
Sprinkle the rest of the crumbles on the filling.
Place in the oven for 20-25 minutes.
Take out the cake and let it cool down. Cut in small squares before serving.
A selection of recipes from the same country.
This recipe is from
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