Lemon Cheesecake Bars
- 10 oz graham crackers, crushed
- 1 oz shredded coconut
- 13 tbsp butter, melted
- 14 oz cream cheese, softened
- 1 tsp vanilla bean paste
- 1 None lemon, finely zested, plus more zest, to serve
- 1/4 cup lemon juice
- 14 oz can condensed milk
- None None whipped cream, to serve
- Lightly grease and line an 8 x 12 inch baking dish with parchment paper, extending paper 2 inches above long sides. For the pastry base, combine graham cracker crumbs, coconut and butter in a bowl. Press into base of dish. Chill until firm, about 30 mins.
- Meanwhile, for the topping, beat the cream cheese, vanilla and lemon zest together with an electric mixer until smooth. Gradually add lemon juice and condensed milk, beating well. Pour on pastry base. Chill until set and cut into squares. Top with more lemon zest and a dollop of cream, to serve.
graham crackers, coconut, butter, cream cheese, vanilla bean paste, lemon, lemon juice, condensed milk, whipped cream
Taken from recipes-plus.com/api/v2.0/recipes/24875 (may not work)