Tuesday, November 19, 2013

Raspberry Lemon Cheesecake Bar

Oleh kerana we are going back to Terengganu soon, maka aku terpaksa la menghabiskan semua stock butter and cheese dalam peti. If possible nak kosongkan peti before balik Terengganu. Tak sure ler samada possible ke tak sebab banyak sangat ikan dalam peti. Huhuhuh.. menyesal la pulak beli banyak ikan talapia merah from adik aku, Abe. Dia dah jadi whole seller of ikan talapia merah from kenyir.

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

Ingredients
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
2 eggs
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.


2 comments:

  1. Hi Shidah
    Ya betolll....tak leh malas2 update blog, hehe..
    Semalam I kesini ingat nak komen tapi tak boleh pulak. Dont know why, nasib baik hari nih boleh. I see that you rajin tampal recipes kat FB which I rasa cam nak nangis jer tengok those yummies. BTW, my oven memang rosak walhal baru beli and baru guna 3-4kali aje. Masih belum hantar repair tho it is still under warranty. Procrastinate kekdahnya...sigh..

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  2. CS!

    Sorry sgt lambat reply. I dunno why but takleh guna my google account thru my hp. Susahnya.. sob sob

    Ps : marilah kita sama2 menternak lemak. Next time I post recipes or gambar cake, I tag u ye.. hehe

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