Lemon bar cheesecake
Cheesecakes
A tart, sun-yellow topping hovers over several inches of a milky, tangy, and skimmable custard that is the texture of thick pudding, just barely bolstered by a couple tablespoons of flour. It's what you like about panna cotta or flan—how responsive it is to your fork's every move—with none of the weird gelatinous jigglyness. <br /> <br />Developed for Fine Cooking from Abigail Johnson Dodge: http://www.finecooking.com/recipes/lemon-bar-cheesecake.aspx
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