Yield: Yields sixteen 2-inch squares.
These sweet-and-tangy squares are what you get when you cross lemon bars with cheesecake. The bars need to set up in the refrigerator, so allow at least 5 hours of chilling time before you serve (or pack) them. You can substitute lower-fat cream cheese for regular, if you like. The cheesecake itself will be slightly less creamy but still fabulous.
These cheesecake squares are a perfect addition to a picnic menu. To make packing and serving them easier, flatten a paper muffin liner, set a cheesecake square in the center, and fold the sides up. Repeat for the remaining squares, and then pack them in a box or plastic container. The squares need to be kept cool, so remember to include freezer packs in your picnic basket.
These are good. They are not too sweet at all for us. They still have a nice tart flavour if you include the amount of sugar they recommend.
Do NOT pour the curd on the cake as it directs. Spoon it on gently. I had to remake this because the curd blew a hole right through the center of the still hot and soft cake when I went to pour it on.
I made these for dessert for Easter and they were delicious! I will definitely make them again.
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