LEMON CURD SWIRLED
CHEESECAKE BARS
Top notch vanilla-flavored cheesecake filling – creamy as can be with swirls of lemon curd to add a burst of citrusy lemon flavor. The crust is a firm, delicious shortbread crust. This is a wonderful cheesecake square that I’m sure you will enjoy and is special enough to serve to company. This treat lasts a long time in the refrigerator. I made Samoa bars at the same time and it was so great to have dessert for a week in the refrigerator.
Shortbread Crust:
2 cups Gluten-Free Bake Mix 2 (500 mL)
1/4 cup powdered sweetener, OR (60 mL)
6 coffee sweetener packets
1/2
cup butter, melted (125 mL)
1 tsp vanilla extract (5 mL)
Vanilla Cheesecake Filling:
16 oz cream cheese, softened (500 g)
2 eggs
Liquid sweetener to equal 1 cup sugar (250 mL)
1/4 cup powdered sweetener of choice, OR (60 mL)
6 coffee sweetener packets
1/4
cup heavy cream (60 mL)
2 tsp vanilla extract (10 mL)
Lemon Curd Topping:
3 large egg yolks
1/4
cup fresh lemon juice (60 mL)
1/4
cup water (60 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
4 tbsp unsalted butter (60 mL)
1 tbsp shredded lemon zest (15 mL)
Preheat the oven to 350°F (180°C).
Shortbread Crust: In medium bowl, combine Gluten-Free Bake Mix 2 and powdered sweetener, OR coffee sweetener. Stir in butter and vanilla extract. Press into a 9 x 13-inch (23 x 33 cm) glass pie dish. Bake 5 minutes. Set aside to cool.
Vanilla Cheesecake Filling: In food processor or bowl with mixer, process cream cheese. Add eggs; process. Add liquid sweetener, powdered sweetener, OR coffee sweetener, heavy cream and vanilla extract; process. Pour over the prepared crust.
Lemon Curd Topping: In double boiler (or use one sauce pot inside of another), combine egg yolks and lemon juice; whisk. In small bowl, whisk water and cornstarch together and add to double boiler along with butter and lemon zest. Heat over medium heat until thickened. Allow to cool 2 minutes and dollop the lemon curd over top of the cheesecake all over. Use a knife to create a swirl effect. Bake 20 to 25 minutes, or until set.
Helpful Hint: Make sure the crust mixture is moist; if not
add water (or melted butter) a teaspoon (5 mL) at a time. Instead of powdered sweetener, OR coffee
sweetener in the crust, you can use liquid sweetener added to the melted butter
and vanilla mixture.
Yield: 24 servings
1
serving
179.7
calories
4.4
g protein
16.5
g fat
0 g fiber
3.1
g net carbs
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