Lemon Cheesecake Bars

Extreme lemon! Rich and creamy, decadent cookie-bar that is perfect to serve for a tea.

Bottom Layer

1 cup GF flour blend

1 egg, beaten

1 cup walnuts, ground

¾ cup butter

½ cup brown sugar

Lemon Cheesecake Layer

2-8 ounce pkgs cream cheese

¾ cup white sugar

1 egg

1 T. GF flour blend

4 T. fresh lemon juice

2 t. lemon zest

Powdered sugar

Fresh strawberries or raspberries, optional

Heat oven to 350˚F. Blend all bottom layer ingredients with a pastry blender/cutter. Place into a 9 x 13 (or smaller) baking pan. Bake bottom layer for 15 minutes. Set aside to cool

Combine cheesecake layer ingredients and beat with mixer. Pour batter evenly over top of the first batter. Bake at 350 for 20-30 minutes or until set. Cool completely in refrigerator before cutting into two inch squares. Dust with powdered sugar.

May also top with a garnish of fresh raspberries or strawberries.

Makes: 24 squares.

(Pictured here with Almond Cookie recipe from my cookbook)

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-