There are few pages yang aku like on facebook. What I do is, every morning, aku akan share recipes from the pages on my wall so that senang nak refer balik. Tapi bila dah banyak sgt recipe, and jarang update blog, kadang2 aku lupa where I get the recipes walaupun aku dah penah masak the dishes. Sigh... contoh terbaik is this lemon cheesecake bar. Berjam jugak la aku nak belek balik my facebook wall. Dah la on my wall banyak activities.
Note to oneself, lain kali UPDATE blog!! Takleh malas2 dah lepas ni..
Note that my cheesecake volume is more than the crust coz I reduced the crust to half. I baked this using 9x9 pan
Raspberry Lemon Cheesecake Bar
Adapted from Cookies And Cups
1 cups all purpose flour
1/4 cup powdered sugar
1 tsp lemon zest, divided
1/3 cup cold butter, cut into tablespoon sized pieces
2 (8 oz) packages cream cheese, room temperature
3/4 cup granulated sugar
1 1/2 Tbsp lemon juice
1 cup strawberry preserves
How to Make
Preheat oven to 350° Spray a 9x9 baking dish with cooking spray. In a large bowl combine flour, powdered sugar, 1 tsp lemon zest and butter.
Cut together with a pastry cutter until mixture is crumbly. It will be dry, don't worry. Press the mixture into the prepared pan. Bake for 20 minutes until edges start to golden.
Meanwhile, in bowl of stand mixer beat together cream cheese, remaining zest and granulated sugar until smooth. Add eggs one at a time, stirring until combined. Stir in lemon juice. When crust is golden, remove from oven and spread strawberry preserves evenly on top. Pour cream cheese mixture on top of preserves.
Continue baking for 25 minutes until cheesecake is set in the middle. Allow to cool on wire rack for 20 minutes and then chill in refrigerator for at least 4 hours. Cut into squares when ready to serve. Notes Garnish with whipped cream and strawberries if desired.