Lemon Cheesecake Bars Anyone?

October 4, 2010

Hello everyone! Baconator here, and words simply cannot describe how excited I was to move into the new Woodlawn kitchen last week! The amount of desserts we can make now is limitless, and along with Serena Sundae, I am pumped for some delectable chocolate delights (can’t get enough chocolate)! The new workspace was a much-needed upgrade, and now that we have the necessary resources, we kicked off the last week with some sweet and tangy desserts.

So do you ever get a huge craving for something lemony? Do you adore cheesecake and bars? I sure do. So today, I have a dessert for you all that will tantalize your taste buds; some lemon berry cheesecake squares! I know. The name alone just gives me goose bumps in delight. Sophia Pizzeria, Lettuce Lady, and the blender and I took on this dessert together last week, and it turned out to be a scrumptious success! One suggestion I have before you begin is to make sure that you have all of your stuff organized around you. You don’t want to have a messy and disorganized station with this recipe, because it can be a mess if you’re not careful. The amount of ingredients you are putting into the mixer at once is a bit daunting, so try to take your time, and be careful so you can get it to the exact creaminess it requires.

Doesn’t it look irresistible? The directions and ingredients are as follows…

Shortbread Crust Ingredients:

• 1 cup (2 sticks) butter

• 2 cups all-purpose flower

• ½ cup confectioners’ sugar

Cheesecake Layer Ingredients:

• 32 ounces cream cheese, at room temperature (important!)

• 4 eggs

• 4 tablespoons lemon juice (about one large lemon)

• 1 cup sugar

• berries of choice

Directions

1.) Preheat your oven to 350ºF

2.) Prepare a 9×13 in. baking dish with cooking spray.

3.) Cut the butter into the flour and confectioners’ sugar and press into the baking dish

4.) Bake 20 minutes or until light brown. Let cool on wire rack.

Next…

1.) In a bowl with an electric mixer, add the cream cheese, egges, lemon juice, and sugar.

2.) Mix until the ingredients are creamy and the cream cheese is fully incorporated.

3.) Pour into the pan with the cooled crust. Then evenly distribute the berries, poking them into the cream cheese carefully.

And Finally…

1.) Bake 30-35 minutes or until filling is set

2.) Remove from the oven and cool completely.

3.) Refrigerate for at least 3 hours. Cut the cheesecake into bars… and enjoy!

I’ll throw in a couple of my own notes for good measure.

Make sure that…

1.) You have cold butter

2.) You mix the dry ingredients with a whisk

3.) If you are using a pastry cutter, simply press down and twist the ingredients until well mixed.

I also feel it is a good idea to leave the oven light on to remind you to turn it off, and of course make sure you clean as you go.

In conclusion, being a novice at baking desserts, I feel like I learned a lot from making this dessert. I haven’t once in my life made a dessert as complex as this one (even though it may not be all that complex to some), and I really enjoyed learning everything that I did from it. I learned how to use a pastry cutter properly, along with making crust and pressing lemons. I will also admit that I am one of those people who used to simply reach into the oven to grab food (no wonder I always got blasts of painful heat in my face). I even learned to wear oven mitts to pull my food and the rack out of the oven. Along with all of this, the dessert ended up being a huge success, and I can’t wait to see what we end up making this week!

Until next time, my friends, this is the Baconator signing out.

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