Post by Loupy on Mar 10, 2016 23:29:15 GMT -7
CREAMY LEMON CHEESECAKE CRUMB BARS
From:Serena @ www.serenabakessimplyfromscratch.com/
Creamy Lemon Crumb Bars meets Cheesecake to make the ultimate dessert. A creamy lemon cheesecake filling with a crumb topping make these Creamy Lemon Cheesecake Crumb Bars extra special.
Prep time: 15M
Cook time: 30M
Total time: 45M
Yield: 16 Bars
Ingredients
2 1/3 cup Flour (All-Purpose of Whole Wheat Pastry Flour)
2 1/3 cup Old Fashioned Oats
1 teaspoon Sea Salt
2 teaspoons Baking Powder
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Cold Cubed Butter
8 ounces Cream Cheese, Room Temperature
3 whole Egg Yolks
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Lemon Zest
28 ounces Sweetened Condensed Milk
1 cup Lemon Juice, Fresh Squeezed
Cooking Directions
Preheat oven to 350 degrees.
Butter a 9"x 13" pan.
Line with parchment paper and butter parchment paper for easy removal.
In a mixer add flour, oats, sea salt, baking powder, brown sugar and granulated sugar.
Mix until well combined.
Add butter and mix until crumbly on medium-low speed.
Press half of the crumb mixture into the bottom of prepared pan.
Set the other half aside.
In a mixer fitted with a whisk attachment beat cream cheese until light and fluffy over medium-high speed.
Add egg yolks one at a time beating well between each addition.
Scrape sides of bowl as needed.
Add vanilla and lemon zest, mix until combined.
While mixing on medium speed drizzle in sweetened condensed milk and beat for 3 minutes on medium-high speed.
Turn mixer to low and add lemon juice.
Mix until well combined scraping sides of bowl as needed.
Pour creamy lemon cheesecake filling into crust and top with remaining crumb mixture.
Bake for 30 minutes.
Cool bars to room temperature and refrigerate until cold.
From:Serena @ www.serenabakessimplyfromscratch.com/
Creamy Lemon Crumb Bars meets Cheesecake to make the ultimate dessert. A creamy lemon cheesecake filling with a crumb topping make these Creamy Lemon Cheesecake Crumb Bars extra special.
Prep time: 15M
Cook time: 30M
Total time: 45M
Yield: 16 Bars
Ingredients
2 1/3 cup Flour (All-Purpose of Whole Wheat Pastry Flour)
2 1/3 cup Old Fashioned Oats
1 teaspoon Sea Salt
2 teaspoons Baking Powder
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Cold Cubed Butter
8 ounces Cream Cheese, Room Temperature
3 whole Egg Yolks
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Lemon Zest
28 ounces Sweetened Condensed Milk
1 cup Lemon Juice, Fresh Squeezed
Cooking Directions
Preheat oven to 350 degrees.
Butter a 9"x 13" pan.
Line with parchment paper and butter parchment paper for easy removal.
In a mixer add flour, oats, sea salt, baking powder, brown sugar and granulated sugar.
Mix until well combined.
Add butter and mix until crumbly on medium-low speed.
Press half of the crumb mixture into the bottom of prepared pan.
Set the other half aside.
In a mixer fitted with a whisk attachment beat cream cheese until light and fluffy over medium-high speed.
Add egg yolks one at a time beating well between each addition.
Scrape sides of bowl as needed.
Add vanilla and lemon zest, mix until combined.
While mixing on medium speed drizzle in sweetened condensed milk and beat for 3 minutes on medium-high speed.
Turn mixer to low and add lemon juice.
Mix until well combined scraping sides of bowl as needed.
Pour creamy lemon cheesecake filling into crust and top with remaining crumb mixture.
Bake for 30 minutes.
Cool bars to room temperature and refrigerate until cold.
