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.
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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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