Lemon Cheesecake Bars
Makes 24 servings. Recipe is from McCormick’s Seasonings: “No springform pan needed for this cheesecake recipe — just use your 13x9-inch pan. For a very special garnish, top cheesecake with Berry Topping.”
11/2 cups graham cracker crumbs
1?3 cup butter, melted
1/2 tsp. ground ginger
3 (8-oz.) p kgs. cream cheese, softened
1 cup sugar
1/4 cup milk
2 tbls. glour
11/2 tsps. lemon extract
1 tsp. vanilla extract
1. Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and ginger. Press firmly onto the bottom of a foil-lined 13x9-inch baking pan. Refrigerate until ready to use.
2. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add milk, flour and extracts and mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Store leftovers in the refrigerator.
Garnish the top of the cheesecake with 4 cups of assorted berries. Brush the berries with 3 tablespoons currant or apple jelly, melted and cooled slightly.