Tuesday, October 25, 2016

Lemon crumble cheesecake Bar

There are cheesecake bars and then there is this cheesecake bar! Each layer is totally wonderful with just the correct amount of creamy smooth cheesecake and a tasty crumble on top. Once you have baked this once, you will keep on baking it every time – that’s how good it is! If you actually wish to have a better feel, you can serve the bar with ice cream or a sprinkle of heavy cream, but this aside, the lovely bar is just yummy on its own. Enjoy!


1¼ cups baking flour
½ tsp salt
1¼ cups oats (rolled)
½ cup raw sugar
½ tsp bicarbonate of soda
½ cups brown sugar
1 tsp vanilla extract
¾ cup melted unsalted butter
1 can sweetened and condensed milk
⅓ cup lemon juice (fresh)
1 tbsp lemon zest (grated)
½ tsp lemon extract
2 large egg yolks


·      Preheat oven to 180C, grease and line a baking tray with paper, leaving the edges overhanging. In a medium bowl, beat together baking flour, salt, oats, and bicarbonate of soda. Add in the brown and raw sugar and blend until smooth. Add vanilla extract into the butter and decant the mixture on the dry ingredients. Beat mixture until fully combined.
·      Pour half of this mixture into the tray and compress into a flat layer. Bake in preheated oven for 15 - 20 minutes. Remove from the oven and keep aside, leaving the oven turned on.
·      In a small bowl, beat together lemon zest, egg yolks, condensed milk, lemon extract, and lemon juice until fully combined. Pop mixture over crumb coating in baking tray and butter into an even layer. Shake over the remaining crumble blend on top of the lemon layer.
·     Bake in oven for 30 minutes. Remove the bar from oven and leave to cool. Wrap and refrigerate for 2 hours, and then remove and cut into square bars. Put in an airtight container in the refrigerator.


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