I made this recipe for our teacher lunch this week. I am always nervous about making a new recipe to take some place... when I haven't made it before. These were great. I didn't put quite enough crumb topping in the bottom... so I had LOTS of crumb topping for the top. I would also pat the crumb topping down into the cream cheese mixture... as I had lots of loose crumb topping... and I might bake them a little longer. Every oven is different!
I love the lemon, the cheesecake and the crumb topping!
excuse the preschool kitchen - the toaster and light socket in the back
Creamy Lemon Cheesecake Crumb Bars
2 1/3 cups all purpose flour
2 1/3 cups old fashioned oats
1 tsp salt
2 tsp baking powder
1 cup brown sugar
1 cup white sugar
2 sticks cold butter, chopped into cubes
Mix all of the dry ingredients in a bowl. Add the cold, cubed butter. Mix with a mixer on low.. until crumbly. I used a fork some too. Line a 9 x 13 pan with parchment paper and spray the parchment paper with cooking spray. Press half of the crumb mixture into the bottom of the pan.
8 oz cream cheese, softened
3 egg yolks
1 tsp vanilla
1/2 tsp lemon zest
2 can sweetened condensed milk
1 cup lemon juice
In a mixing bowl, beat cream cheese until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and lemon zest, continue to mix and add the 2 cans of condensed milk. Beat for 3 minutes on medium-high. Turn to low speed and add 1 cup lemon lemon juice.
Pour mixture over crust. Crumble the rest of the topping over the cream cheese mixture. Using the back of the spatula, gently press the topping into the cream cheese mixture - so not to have so much loose topping. Bake at 350 for 30 - 40 minutes. Cool completely. Refrigerate or freeze until ready to cut and serve.
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