Thursday, 13 March 2014

Lemon cheesecake and strawberry crumb bars

I really wanted something to make me feel like it's summer. Something refreshing and fruity… Sweet and crumbly crust with creamy lemon cheesecake topping and strawberries was just what I needed- yum!

Ingredients (makes 10 slices):

For the crust:
  • 115g melted, unsalted butter
  • 1/2 cup light brown sugar
  • 11/2 cup plain flour
  • 1/2 tsp bicarb. of soda
  • pinch of salt
For the topping:
  • 250g mascarpone cheese
  • 150g lemon curd
  • 2tbsp corn flour
  • 1 egg
  • 1tsp vanilla paste or extract
  • 2tbsp limoncello
  • zest of 1 lemon
  • 1/4 cup caster sugar
  • 250g of strawberries
To make the crust combine all ingredients in a bowl and rub with your fingertips, then knead quickly until all is well combined.  Save a small handful of the mixture for topping and press the rest into a lined 20cm square tin.

For the cheesecake topping mix the mascarpone and lemon curd until smooth, then add all of the remaining ingredients and mix until well combined.  Pour over the crust.

Cut the strawberries (cut in half or slice) and place on top of the cheesecake mixture.  Sprinkle remaining dough on top.

Bake in a pre-heated oven at 190C for about 40 minutes, the mixture will be cooked through, the topping golden brown and the cheese mixture still very wobbly. Take out the oven and leave to cool.  Transfer into the fridge and chill over night (the mixture will then set).


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