all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Saturday, February 27, 2010

Lemon Ripple Cheesecake Bars





Lemon?  Cheesecake?  Do you enjoy both of them?  If so, here’s a great recipe for you!  It’s Lemon Squares, kicked up a notch!


These bars are the ultimate!  The recipe for this irresistible dessert belongs to Elinor Klivan and was in The Chicago Tribune last November.  And we owe it all to Christopher Columbia as he is the man who carried lemon seeds with him to the Americas in 1493.  Lemons were mainly used as medicine and ornaments back then and did not appear in cooking until the 1700’s when lemon trees were increasingly grown in Florida and California

These luscious bars are a bit out of the ordinary because of the way the filling is prepared.   Lemon zest is added to the rich dough and pressed into a baking pan after which, the creamy cheesecake layer is spread over the top of the dough.  Then the ripple affect takes hold when a lemon curd mixture is swirled through the batter.  


When serving, these incredibly yummy bars are not cut into traditional cheesecake slices but into squares instead. The end result is a delicious, decadent bar that looks pretty impressive also! 


Lemon Ripple Cheesecake Bars

Crust:
1 cup flour
¼ cup sugar
1 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 stick butter, cut into ½-inch pieces, chilled

Filling:
1 tablespoon plus 2 teaspoons cornstarch
½ cup cold water
2 large eggs
1 ¾ cups sugar
¼ pounds cream cheese, at room temperature
2 tablespoons flour
3 large eggs, at room temperature
¼ cup sour cream, at room temperature
1 teaspoon vanilla
Fresh berries, optional

Method:

For crust:
Heat oven to 325 degrees.
Butter a 9” square nonstick baking pan.
Pulse the flour, sugar, lemon zest and salt in a food processor.
Add butter; pulse until a soft, crumbly dough forms.
Press dough evenly over bottom and ½” up the sides of the pan.
Bake until golden, about 20 minutes.

For filling:
Dissolve cornstarch in cold water in small bow.
Whisk yolks with ¾ cup of the sugar and the lemon juice in medium saucepan.
Whisk in the cornstarch mixture.
Cook over medium heat, whisking until sugar dissolves and mixture is hot, about 4 minutes.
Raise heat to medium-high; heat to a boil, whisking constantly.
Cook until mixture is thick and glossy, 1 minute.
Strain into a heatproof bowl.
Stir in lemon zest.
Let cool.

Beat cream cheese with remaining 1 cup sugar in a large bowl with electric mixer until smooth. 
Beat in the flour until blended.
Add eggs, one at a time, beating well between additions.
Add sour cream and vanilla, beat until batter is smooth.
Pour cream cheese batter over the crust.
Smooth with a spatula.
Place lemon mixture in dollops on cheesecake batter.
Carefully swirl it into the batter using the tip of a knife or skewer.

Bake until golden around edges and just set, 40-45 minutes.
Run a knife around edges to loosen the cheesecake.
Cool on wire rack 1 hour.
Refrigerate until thoroughly chilled.
Cut into bars and garnish with berries, if desired.
16 bars

Pam’s note:  When slicing bars:  run a knife under hot water, slice bars, wiping blade after making each cut.


Give it a try, you’ll love them!






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19 comments:

^..^Corgidogmama said...

Oh me oh my...the heck with cutting these up in squares, just hand me a fork and stand back!!!

Pam said...

Corgidogmama, I like your style! Thanks for the visit!

Buttercup said...

I found my way over from Corgidogmama's. What a great recipe. I love lemon. Yummy thanks.

Pam said...
This comment has been removed by the author.
Pam said...

Buttercup: Welcome! I'm glad you made it here safely! Love that lemon also!

Jan Mader said...

I just popped over from Corgidogmama's site. I love your blog...I'm afraid I'll love it too much!
Please stop by and visit me. I'm a children's author and have a blog for people who like to write.

I also have another blot for animal lovers at
http://animaltalk4u.blogspot.com

I'd love to hear from you!

Cakelaw said...

Do I like lemon and cheesecake? Love 'em both! Great recipe.

Pam said...

Jane: Thanks for stopping by; I appreciate it! I will be checking out your blog soon! It sounds interesting!

Pam said...

Cakelaw: Glad you like the recipe. I say, what's not to like about lemon and cheesecake! We know what's good!

Coralie Cederna Johnson said...

These look so delicious!!! Great photo and recipe!!!

Also...Thanks so much for your recent visit to my CHARMING VINTAGE RECIPES blog! (Now come on over to my other blog VINTAGE COTTAGE HOME and visit as I'm celebrating my 500th post and having a VINTAGE BOOK GIVEAWAY!!!)

Have a great day! Coralie

Pam said...

Coralie: thank you for the kind comments! I'm off to yours...

You have a great day also!

Gabby Gourmet said...

Thank you so much for following "My Fabulous Recipes"!

Oh these bars look so yummy! I want some right now.

Pam said...

Thanks, Gabby Gourmet! Love your name! I'm so glad you like them!

katiez said...

Lemon bars have always been a favorite.... These look fantastic! Kicked up a notch, indeed!

Pam said...

Thanks, katiez! Me too!

Sasa said...

My boyfriend loves cheesecake, these look perfect! Am about to post something similar I tried recently...I love your quotes in the sidebar by the way.

Pam said...

Thanks for stopping by Sasa! I will be looking at yours!

Sam said...

Okay, knock it off! I'm caving from this craving which may send me to my GRAVE! trying to stay off "the white" products is proving impossible. You're Bad, I like it. Keri

Pam said...

Sam (Keri), I might be bad but, these are great! ;)

Thanks for stopping by and I'm glad you like it!