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Title: Lemon Cheesecake Bars
Categories: Cookie
Yield: 24 Servings
| 1 1/2 | c | Flour |
| 2/3 | c | Powdered sugar |
| 1/4 | ts | Salt |
| 3/4 | c | Butter, cold, in 12 pieces |
| 3/4 | c | Almonds-toasted, chopped |
| 1 | lb | Cream cheese (2, 8-oz pkgs) |
| 2/3 | c | Sugar, granulated |
| 3 | Eggs | |
| 1/3 | c | Lemon juice, fresh |
| 1/3 | c | Almonds-toasted, sliced |
| LEMON GLAZE | ||
| 2 1/2 | c | Powdered sugar |
| 1/2 | ts | Vanilla |
| 1 | tb | Light cream |
| 4 | tb | Lemon juice, fresh |
DESCRIPTION: Shortbread bottoms topped with luscious cheesecake custard and a lemony glaze.
Preheat oven to 350. Butter a 9x13 baking pan. PASTRY: Combine flour, powdered sugar and salt in food processor bowl. Place butter cubes on top and pulse until resembles coarse meal. Pulse in almonds until blended. Press mixture into bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before adding topping. CHEESE FILLING: Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Beat in lemon juice and vanilla. Pour over baked crust. Bake 22-28 minutes or until firm. Cool in pan on rack to room tempreature. LEMON GLAZE: Combine powdered sugar, vanilla and milk. Add enough lemon juice to make a thick, smooth glaze. Pour glaze over cheese filling and spread evenly. Sprinkle with sliced almonds. Refrigerate overnight before cutting. Cut into 24 2-inch squares, wiping blade each time. Store airtight in refrigerator up to five days. DOES NOT FREEZE.
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