1990 Christmas Collection · Mother’s Cookbook
Microwave Lemon Cheesecake Bars
Contributed by Esther Ford.
Ingredients
- ½ cup butter or margarine
- ½ cup packed brown sugar
- ¼ teaspoon salt
- 1 cup quick-cooking rolled oats
- 1 cup all-purpose flour
- 1 (8-ounce) package cream cheese
- ⅓ cup granulated sugar
- 1 egg
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 2 tablespoons milk
Directions
- Mix butter, brown sugar and salt. Add oats and flour; beat on low speed until particles are fine.
- Reserve 1 cup of crumb mixture. Press remaining crumbs into an 8-inch square microwave-safe baking dish.
- Microwave at 50% power (medium) for 3–7½ minutes, rotating the dish a quarter turn every 2 minutes, until almost done.
- Microwave cream cheese in a small bowl at 50% power for 30 seconds. Add granulated sugar, egg, lemon peel, lemon juice and milk; blend well.
- Spread filling over base, sprinkle reserved crumb mixture over top.
- Microwave on high for 6–10 minutes until firm in the center, rotating a quarter turn every 3 minutes. Cool and refrigerate.
Kitchen Notes
Original 1990 microwave instructions preserved. Microwave wattages differ significantly; verify doneness carefully, particularly with the egg filling.
Historical source transcription; no new personal kitchen test is claimed.
Original Source
Submitted by Esther Ford, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 28. From Mother's cookbook collection.