Bigelow Lemon Lift Cheesecake Bars
Ingredients:
½ cup hot water
6 Bigelow®
Lemon Lift Tea Bags*
½ cup whipping cream
1 - 8 oz. package low fat cream cheese, at room temperature
½ cup plus 2 tablespoons granulated sugar
½ teaspoon salt
1 large egg
2 teaspoons plus 2 tablespoons lemon zest
8 x 8 inch baking pan (glass or metal)
For crust:
1 - 11 oz. package chocolate wafer cookies**
1 stick unsalted butter, melted
Yield: 16 bars
Variations:
*Pumpkin Cheesecake Bars: make the graham cracker
crust (below) and substitute 6 Bigelow® Pumpkin
SpiceTM tea bags for the Lemon LiftTM.
Also omit the lemon zest in the cheesecake batter and omit the
topping.
**Graham cracker crust:substitute 8 graham crackers (1/3 of
a 14 oz. box) for the chocolate wafers and use the same amount of
melted butter. Add ¼ cup of sugar to the mixture as
well.
Instructions:
Combine hot water and tea bags and steep for 5 minutes.
Thoroughly squeeze the tea bags and remove. Allow tea to cool
completely.
Preheat over to 350º.
Meanwhile, prepare the crust. Place wafers into a large ziplock bag
and crush into crumbs (alternatively, put them in a food processor
fitted with the metal blade to crush). Place in a bowl with melted
butter and use a fork to combine. Press firmly into the bottom of
the baking pan in an even layer.
Using an electric mixer beat the whipping cream to medium peaks.
Set aside.
In a separate bowl, beat together the cream cheese, sugar and salt
until smooth. Add egg and beat to incorporate. Add ¼ cup of
the tea and the zest and beat until combined. Please note this
is only half of the prepared tea. Remainder can be
discarded.
Fold in the whipped cream and pour entire mixture over the
chocolate wafer crust.
Bake for 50-60 minutes, or until set, golden brown, and slightly
firm to the touch. The sides will begin to come away from the sides
for the pan. Allow to cool on a wire rack for 30 minutes.
Remove from pan by inverting on to a cutting board, then inverting
again to another board so the cheesecake is on top.
Make topping by mixing the remaining 2 tablespoons of zest with the
remaining 2 tablespoons sugar. Sprinkle evenly over the top of the
cheesecake and cut into 16 squares.
Nutritional Information:
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Yield
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16 Servings
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Nutritional Information Per Serving
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Percent of Daily Value
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Calories
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225
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11%
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Protein
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3
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grams
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6%
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Carbohydrate
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24
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grams
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8%
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Total Fat
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14
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grams
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21%
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Alcohol
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0
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grams
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Cholesterol
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47
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milligrams
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16%
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Saturated Fat
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8
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grams
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38%
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Monounsaturated Fat
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4
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grams
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Polyunsaturated Fat
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1
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grams
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Trans Fatty Acid
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0
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grams
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Total Dietary Fiber
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0.8
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grams
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3%
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Total Sugar
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15
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grams
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Percentage of calories
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Protein
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5%
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Carbohydrate
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41%
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Fat total
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54%
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Alcohol
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0%
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Vitamins & Mineral
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Sodium
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261
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milligrams
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11%
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Potassium
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90
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milligrams
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3%
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Vitamin A
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115
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Retinol Equivalent
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8%
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Vitamin C
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1
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milligrams
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2%
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Calcium
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37
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milligrams
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4%
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Iron
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0.9
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milligrams
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5%
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Vitamin D (ug)
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0.2
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micrograms
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2%
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Thiamin
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0.05
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micrograms
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3%
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Riboflavin
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0.1
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milligrams
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6%
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Niacin
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0.6
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milligrams
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3%
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Pyridoxine (Vitamin B6)
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0.03
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milligrams
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1%
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Folic Acid
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17
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milligrams
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4%
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Cobalamin (Vitamin B12)
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0.2
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micrograms
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4%
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Nutritional Recipe Features
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Low in Cholesterol
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