Re: Fw: Saturday Baking: Lemon Bar Cheesecake

[Guest guest]

Hey! Debbi's recipes are BACK!! I love it when you send recipes Debbi.And I love this one-I've already saved it so I can make it someday:)love ya SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: anxietydepressionandbreastcancer ; breastcancer2 ; mserslife ; TheOtherSideofCancer-NowWhat Sent: Sat, April 16, 2011 9:13:53 AMSubject: Fw: Saturday Baking: Lemon Bar Cheesecake

Subject: Saturday Baking: Lemon Bar CheesecakeTo: jewishbaby2010@...Date: Saturday, April 16, 2011, 4:06 PMMake it Tonight - Fine Cooking

A message from Fine Cooking magazine. If you cannot read the information below, click here.

Lemon Bar Cheesecake

This cheesecake gets a double-dose of citrus from the lemon zest stirred into the filling and a layer of tangy lemon curd spread on top. Create your own customized cheesecake recipe with our Recipe Maker.Serves 10-12What You'll NeedFor the crust:8 oz. vanilla wafers, finely crushed (2 cups of crumbs)3 Tbs. granulated sugar7 Tbs. unsalted butter, meltedFor the filling:3 8-oz. packages cream cheese, at room temperature1

cup ricotta2 Tbs. all-purpose flourTable salt1-1/4 cups granulated sugar2 Tbs. finely grated lemon zest1 Tbs. pure vanilla extract4 large eggs, at room temperatureFor the garnish:3/4 cup lemon curdConfectioners' sugar, for garnish

Create Your Own Cheesecake Recipe

More Citrus Dessert Recipes

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[Guest guest]

Yay! Debbi's coming back! Love this recipe, sounds downright yummy!Thanks for sharing.Love you,KateTo: anxietydepressionandbreastcancer ; breastcancer2 ; mserslife ; TheOtherSideofCancer-NowWhat Sent: Sat, April 16, 2011 12:13:53 PMSubject: Fw: Saturday Baking: Lemon Bar Cheesecake

Subject: Saturday Baking: Lemon Bar CheesecakeTo: jewishbaby2010@...Date: Saturday, April 16, 2011, 4:06 PMMake it Tonight - Fine Cooking

A message from Fine Cooking magazine. If you cannot read the information below, click here.

Lemon Bar Cheesecake

This cheesecake gets a double-dose of citrus from the lemon zest stirred into the filling and a layer of tangy lemon curd spread on top. Create your own customized cheesecake recipe with our Recipe Maker.Serves 10-12What You'll NeedFor the crust:8 oz. vanilla wafers, finely crushed (2 cups of crumbs)3 Tbs. granulated sugar7 Tbs. unsalted butter, meltedFor the filling:3 8-oz. packages cream cheese, at room temperature1

cup ricotta2 Tbs. all-purpose flourTable salt1-1/4 cups granulated sugar2 Tbs. finely grated lemon zest1 Tbs. pure vanilla extract4 large eggs, at room temperatureFor the garnish:3/4 cup lemon curdConfectioners' sugar, for garnish

Create Your Own Cheesecake Recipe

More Citrus Dessert Recipes

All Recipes

Fine Cooking Magazine

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63 South Main Street, Newtown CT 06470

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[Guest guest]

Yay! Debbi's coming back! Love this recipe, sounds downright yummy!Thanks for sharing.Love you,KateTo: anxietydepressionandbreastcancer ; breastcancer2 ; mserslife ; TheOtherSideofCancer-NowWhat Sent: Sat, April 16, 2011 12:13:53 PMSubject: Fw: Saturday Baking: Lemon Bar Cheesecake

Subject: Saturday Baking: Lemon Bar CheesecakeTo: jewishbaby2010@...Date: Saturday, April 16, 2011, 4:06 PMMake it Tonight - Fine Cooking

A message from Fine Cooking magazine. If you cannot read the information below, click here.

Lemon Bar Cheesecake

This cheesecake gets a double-dose of citrus from the lemon zest stirred into the filling and a layer of tangy lemon curd spread on top. Create your own customized cheesecake recipe with our Recipe Maker.Serves 10-12What You'll NeedFor the crust:8 oz. vanilla wafers, finely crushed (2 cups of crumbs)3 Tbs. granulated sugar7 Tbs. unsalted butter, meltedFor the filling:3 8-oz. packages cream cheese, at room temperature1

cup ricotta2 Tbs. all-purpose flourTable salt1-1/4 cups granulated sugar2 Tbs. finely grated lemon zest1 Tbs. pure vanilla extract4 large eggs, at room temperatureFor the garnish:3/4 cup lemon curdConfectioners' sugar, for garnish

Create Your Own Cheesecake Recipe

More Citrus Dessert Recipes

All Recipes

Fine Cooking Magazine

Subscribe

Renew

Give a Gift

Harvest to Heat

Cooking with America's best chefs, farmers, and artisans

Shop more cookbooks, CDs, DVDs, Videos and more!

63 South Main Street, Newtown CT 06470

You received this message because you are a Taunton customer or have registered at Taunton.com.

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[Guest guest]

Yay! Debbi's coming back! Love this recipe, sounds downright yummy!Thanks for sharing.Love you,KateTo: anxietydepressionandbreastcancer ; breastcancer2 ; mserslife ; TheOtherSideofCancer-NowWhat Sent: Sat, April 16, 2011 12:13:53 PMSubject: Fw: Saturday Baking: Lemon Bar Cheesecake

Subject: Saturday Baking: Lemon Bar CheesecakeTo: jewishbaby2010@...Date: Saturday, April 16, 2011, 4:06 PMMake it Tonight - Fine Cooking

A message from Fine Cooking magazine. If you cannot read the information below, click here.

Lemon Bar Cheesecake

This cheesecake gets a double-dose of citrus from the lemon zest stirred into the filling and a layer of tangy lemon curd spread on top. Create your own customized cheesecake recipe with our Recipe Maker.Serves 10-12What You'll NeedFor the crust:8 oz. vanilla wafers, finely crushed (2 cups of crumbs)3 Tbs. granulated sugar7 Tbs. unsalted butter, meltedFor the filling:3 8-oz. packages cream cheese, at room temperature1

cup ricotta2 Tbs. all-purpose flourTable salt1-1/4 cups granulated sugar2 Tbs. finely grated lemon zest1 Tbs. pure vanilla extract4 large eggs, at room temperatureFor the garnish:3/4 cup lemon curdConfectioners' sugar, for garnish

Create Your Own Cheesecake Recipe

More Citrus Dessert Recipes

All Recipes

Fine Cooking Magazine

Subscribe

Renew

Give a Gift

Harvest to Heat

Cooking with America's best chefs, farmers, and artisans

Shop more cookbooks, CDs, DVDs, Videos and more!

63 South Main Street, Newtown CT 06470

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[Guest guest]

Definitely sounds scrumptious...

unfortunately, will never be made here.. when I got to the

Ricotta part of the recipe.. was time to hit the "delete" key..

doesn't do Ricotta... Found this out, very shortly after we

were first together..

I made a HUGE pot of Stuffed Shells.. he sat down to dinner that

night and ate a large portion himself.. then even asked for

seconds.. I was sooooo proud and pleased with myself!

A couple of days later, while on the phone with his sister, she

must have asked what we'd had for dinner, and I told her about

the Stuffed Shells.. She was totally surprised and told that I

could have had those for dinner, because would NOT have

eaten them.. as he absolutely abhorred Ricotta Cheese, not to

mention the Stinky Feet Cheese (Parmesan) that would be in

there.  I insisted that he did, and that he'd even asked for

2nds.. His sister exclaimed.. Then he MUST REALLY BE IN LOVE!!!

lol..

I've found out, from other family members that she was right on

the nose.. even though he kept telling me they were fabulous

(well I do use half Ricotta, half Cottage.. but it doesn't make

THAT much of a difference).. that he doesn't do anything with

Ricotta in it. Needless to say, I can count on one hand (in 11

years) the times we've had stuffed shells around here.. LOL.. He

has his own version of Stuffed Shells, which includes ground

meat, shredded cheddar and sauce..

HUGS

|)onna

Yay! Debbi's coming back!

Love this recipe, sounds downright yummy!

Thanks for sharing.

Love you,

Kate

From:

Debbi Meyers-brant

To:

anxietydepressionandbreastcancer ;

breastcancer2 ; mserslife ;

TheOtherSideofCancer-NowWhat

Sent: Sat,

April 16, 2011 12:13:53 PM

Subject:

Fw: Saturday Baking: Lemon Bar Cheesecake

 

From: Fine Cooking

Subject: Saturday Baking: Lemon Bar Cheesecake

To: jewishbaby2010@...

Date: Saturday, April 16, 2011, 4:06 PM

Make it Tonight - Fine Cooking

A

message from Fine Cooking

magazine. If you cannot read the

information below, click

here.

Lemon

Bar Cheesecake

This cheesecake gets a

double-dose of citrus

from the lemon zest

stirred into the filling

and a layer of tangy

lemon curd spread on

top. Create your own

customized cheesecake

recipe with our Recipe

Maker.

Serves 10-12

What

You'll Need

For the crust:

8 oz. vanilla

wafers, finely crushed

(2 cups of crumbs)

3 Tbs. granulated

sugar

7 Tbs. unsalted

butter, melted

For the filling:

3 8-oz. packages

cream cheese, at room

temperature

1 cup ricotta

2 Tbs. all-purpose

flour

Table salt

1-1/4 cups

granulated sugar

2 Tbs. finely

grated lemon zest

1 Tbs. pure vanilla

extract

4 large eggs, at

room temperature

For the garnish:

3/4 cup lemon curd

Confectioners'

sugar, for garnish

Create

Your Own Cheesecake

Recipe

More

Citrus Dessert

Recipes

All Recipes

Fine

Cooking Magazine

Subscribe

Renew

Give a

Gift

Harvest

to Heat

Cooking with

America's best

chefs, farmers, and

artisans Shop more

cookbooks, CDs,

DVDs, Videos and

more!

63 South Main Street, Newtown CT

06470

You received this message because

you are a Taunton customer or have

registered at Taunton.com.

This email was sent to you by The

Taunton Press. Click

here to update your email

preferences.