Recipes

LEMON CHEESECAKE BARS – Chef Cheryl

Courtesy Chef Cheryl-Ann Short-Charles on Cup of Joe Caribbean

Ingredients

2 cups flour

1 ½  cups Regal Icing sugar

1 cup butter cold

1 ½ cup Regal Oats

2 (8 oz.) pkgs. cream cheese room temperature

½ cup sugar

3 eggs

¼  cup milk

1 tsp. vanilla essence

¼ cup lemon juice

1 tsp. lemon zest

Directions

  1. Preheat oven to 350 degrees. Grease a 9 x 13-inch pan or line with greased aluminum foil.
  2. Mix flour and Regal Icing Sugar in a food processor. Cut butter in cubes and add to food processor and pulse until crumbly. Add Regal Oats and pulse again
  3. Reserve 1 1/2 cups crumbs for top. Press remaining crumbs in the bottom of prepared pan and pack lightly. Bake for 10 minutes.
  4. Beat cream cheese and sugar until smooth. Add eggs and blend. Add milk, vanilla, lemon juice, and lemon zest and blend until smooth.
  5. Pour cream cheese mixture over baked crust. Sprinkle reserved crumbs on top of cream cheese layer. Press gently.
  6. Bake 15-20 minutes or until browned on top. Remove from the oven and allow to cool, place in the chiller overnight. Cut into bars and enjoy.

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