200gTennis Biscuitsfinely crumbled (or Graham Crackers - 7 oz )
½cupUnsalted Buttermelted
500gCream Cheeseplain, softened ( 16 oz )
¾cupCaster SugarSuperfine Sugar
3Extra-Large Eggs
¼cupLemon Juicefreshly squeezed is best
Instructions
Pre-heat the oven to 160 deg F (325 deg F) – line a 20 x 20cm (8 x 8 inch) oven dish with baking paper – let the paper hang over the edges for easy removal later
Combine the Biscuits and Butter – press onto the bottom of the lined oven dish – set aside
Beat together the Cream Cheese and Caster Sugar until smooth
Add the Eggs one by one – beating after each addition
Add the Lemon Juice and beat another minute
Pour mixture onto the crust – bake 1 hour (the center of the Cheesecake will still be a little wobbly) – switch off the oven and leave the door slightly ajar – cool for 30 minutes in the oven
Remove from the oven – set aside until cool enough to transfer to the refrigerator
Chill for 4 hours or until set – remove the Cheesecake from the baking dish
Notes
Total time does not include cooling / chilling time
Nutrition Facts
Light Lemon Cheesecake Bars
Serving Size
1 Bar
Amount per Serving
Calories
255
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
7
g
Cholesterol
82
mg
27
%
Sodium
186
mg
8
%
Carbohydrates
17
g
6
%
Sugar
11
g
12
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.