Easy Cheesecake Bars – Tangy Lemon

Easy Cheesecake Bars – Tangy Lemon

 

Easy Cheesecake Bars – Tangy Lemon!   The ever-popular cheesecake, and a favorite dessert of mine, is reinvented in this easy, moist, tangy, lemon bar cookie!  Creamy and delicious, these are incredibly quick and easy!  

Some of my favorites are found here.►Cheesecake


Easy Cheesecake Bars

Preheat Oven – 350°

  • 1 cup all purpose flour
  • 1/3 cup butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped pecans

Filling:

  • 8-ounce pkg. cream cheese – room temperature
  • 1/4 cup sugar
  • 1 egg
  • 2 Tblsp. milk
  • 2 Tblsp. lemon juice
  • 1/2 tsp. vanilla

Prepare the Crust:

Place the flour, butter, and brown sugar in food processor bowl.  Process until you have a fine textured, lump-free, mixture.  Add the chopped nuts and pulse just to mix.

Don’t have a food processor?  Combine flour, softened butter, and brown sugar in a large bowl.  Blend with an electric mixer until you have a fine textured, lump free, mixture.  Stir in the nuts.

Reserve 1 cup of the mixture for topping, press the remainder into an 8″ x 8″ square pan, lined with parchment paper or Reynolds Quick Release foil.  (See Tips Below.)Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

Bake at 350° for 8 – 10 minutes until lightly browned.

Use a glass with a heavier base to press the mixture into the pan bottom.►

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

Prepare the filling:  

With an electric mixer, thoroughly blend the softened cream cheese and sugar in a medium bowl. Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com 

(If you don’t want lumpy cheesecake, this step is key.  Make sure the mixture is creamy and lump-free before adding egg and liquids.)

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

 

 

 

Add the egg, milk, lemon juice, vanilla, and mix well until mixture is smooth.

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

Pour the prepared filling over the lightly browned crust.  

 

Sprinkle the reserved crumb mixture over the top of the cheesecake filling.

Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com

 

 

 

Return to the 350° oven for an additional 20 – 25 minutes until light, golden brown.

Cool.  Cut into bars.  Store in the refrigerator.  This makes 16 (1-3/4″ square) bars.

 


 Easy Cheesecake Bars - Tangy Lemon on MyHumbleHomeandGarden.com  After the pan of cheesecake had cooled for several minutes, I placed it in the refrigerator to cool faster.  Then, I took the pan out a bit later to slice the bar cookies.  Dave came over and tried one, and another, and another.  I think he really likes these little “Easy Cheesecake Bars – Tangy Lemon”.  

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Frosted Animal Cookie Mini Cheesecakes

Frosted Animal Cookie Mini Cheesecakes

Frosted Animal Cookie Mini Cheesecakes seemed the perfect dessert for Emily’s birthday celebration.  She had sent me a picture and recipe for a “frosted animal cookie cheesecake” awhile back.  Frankly, it was not pretty.  In fact, it looked like a mess.  The concept was not a bad one but the implementation of it was not good.

I responded to her post,  “That does not even look appetizing.”

A few weeks later, she sent a picture of another “frosted animals cookie cheesecake”, which was well done and looked quite pretty.  Alright, at this point, I realized Emily wanted a “frosted animal cookie cheesecake”.

Frosted Animal Cookie Mini Cheesecakes on MyHumbleHomeandGarden.com

Don’t you love those cookies?  They are just shortbread cookies with pink or white icing and sprinkles but I have to admit I really like them myself.  Remember the shortbread cookies I made earlier?  The family loved those cookies as simple as they are.  Maybe I need to make those again, only smaller and add icing and sprinkles to create a homemade version.Frosted Animal Cookie Mini Cheesecakes on MyHumbleHomeandGarden.com

Anyway, the idea of a cheesecake made from those iced cookies actually seemed a little over the top and would almost assuredly be bordering on sugar overload!  My thought was mini cheesecakes would be perfect while a whole piece of cheesecake would be a bit overwhelming.  Mini desserts are such a great idea because you can enjoy the taste in a small dose without over indulging.

I did a little research to figure out how these cookies were used exactly.  The cookie crumbs, of course, were used for the crust.  Some of the cookies were coarsely chopped and added to the top of the baked crust.  Additional crumbs were added to the batter just before pouring into the pan.Frosted Animal Cookie Mini Cheesecakes on MyHumbleHomeandGarden.com

With that information and my favorite base recipe for mini cheesecakes, this recipe was created.

 


Frosted Animals Cookie Mini Cheesecakes

Preheat oven to 325°

Crust

1- 1/2 cup Frosted Animal Cookie crumbs

3 Tblsp. melted butter

   Combine the cookie crumbs and butter in a small bowl.

Lightly coat the tins with non-stick cooking spray.  Combine the cookie crumbs and the melted butter in a small glass bowl.  Put 1-1/2 teaspoons of the mixture into each of 18 little tins.   Press down firmly with a wooden mini tart shaper, or a shot glass works well, too.

 

Bake the little crusts for about 10 minutes in the 325° oven.  

Tip** Place a sheet pan on the rack underneath the mini cheesecake pan.  Butter does tend to leak out of the bottoms, which could create a smoky mess on your oven floor.

Remove and cool on a baking rack while you prepare the cheesecake.

►Turn the oven down to 300°.

Tip*** Forgot to set the block of cream cheese out to soften?   Don’t worry!  To soften cream cheese, completely unwrap the package of cream cheese and place in a glass bowl.   Microwave on high for 10 seconds just until softened.

Cheesecake Filling

2 – (8-ounce) blocks of softened Cream Cheese

1/2 cup sugar

2 eggs

1 pinch of salt

1/4 cup of heavy cream

1-1/2 tsp. vanilla extract

1 cup chopped frosted animal cookies, dividedFrosted Animal Cookie Mini Cheesecakes on MyHumbleHomeandGarden.com

   In a mixing bowl, beat the cream cheese until smooth and creamy.  Add the sugar and the salt, and completely mix.  Frosted Animal Cookie Mini Cheesecakes

    Add the eggs, one at a time, mixing well after each addition.  Mix in the heavy cream and the vanilla.Frosted Animal Cookie Mini Cheesecakes on MyHumbleHomeandGarden.com

    Fold in 1/2 cup of the chopped animal cookies.  Stir just until combined so the color from the sprinkles doesn’t bleed into the batter too much.Frosted Animal Cookie Mini Cheesecakes on MyHumbleHomeandGarden.com

    Divide the remaining 1/2 cup of the chopped animals cookies and sprinkle on top of the crusts in the mini cheesecake cups.

     Pour the batter on top of the crusts and fill almost to the top.

Bake for 20 minutes in a 300° oven.

 Remove from the oven and cool on wire baking rack.

Remove each from the pan and place in a covered platter or dish.  Chill for at least two hours.

These mini cheesecake pans make such cute little desserts and they work perfectly!  Two of these pans were used for this recipe but only 18 of the cups were needed.  (If you purchase from this Amazon affiliate link, we will receive a small percentage of the sale at no cost to you.  Thanks for supporting our website!)Frosted Animal Cookie Mini Cheesecakes on MyHumbleHomeandGarden.com

   When the little cheesecakes have cooled for at least 2 hours or overnight, make the white chocolate ganache.

 

White Chocolate Ganache

3/4 cup white chocolate chips.

1/4 cup heavy whipping cream

Pink gel icing color

Sprinkles

Whipped Cream

1/2 cup heavy whipping cream

4 Tblsp. powdered sugar

1/2 tsp. vanilla extract

Ganache:

    Place the white chocolate chips in a small heatproof glass bowl. In a small saucepan, heat the heavy cream until it just begins to come to a boil.  (You can also heat the cream in the microwave. Bring the chocolate just to a boil but watch carefully!)

   Pour the hot cream over the white chocolate chips in the glass bowl and allow to sit for a minute.  Whisk until smooth.  Add some of the pink gel food coloring to desired depth of color.

   Spoon the ganache over the mini cheesecakes and spread evenly over the tops before serving.Frosted Animal Cookie Mini Cheesecakes on MyHumbleHomeandGarden.com

Whipped Cream:

   In a medium bowl, combine the whipping cream, powdered sugar, and the vanilla extract.  Whip on high until stiff peaks form.  Pipe onto the tops of the mini cheesecakes and garnish with frosted animal cookies and additional sprinkles.


So, I was wrong.  These were really tasty!  My fear of them being almost unbearably sweet was for naught.  These just might be one of my favorite mini desserts!

Frosted Animal Cookie Mini Cheesecakes on MyHumbleHomeandGarden.com

These look really appetizing, too, don’t they?  After all, you eat with your eyes first!  Presentation is everything!  Frosted Animals Cookie Mini Cheesecakes, aren’t they adorable?

Frosted Animal Cookie Mini Cheesecakes on MyHumbleHomeandGarden.com

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13 Easy Tips For The Best Homemade Cheesecakes

13 Easy Tips For The Best Homemade Cheesecakes

13 Easy Tips For The Best Homemade Cheesecakes

February 13, 2017

    13 Easy Tips For The Best Homemade Cheesecakes are simple.  Isn’t there something irresistible about cheesecakes?  It has to be one of the most loved desserts of all time.  

 

   Surprisingly, my mother and grandmothers did not attempt these delicious perfect endings to a meal.  Here are some of The Secrets For Beautiful Successful Cheesecakes, which I have discovered after baking these desserts for years.

13 Easy Tips For The Best Homemade Cheesecakes on MyHumbleHomeandGarden.com

 

   Techniques for making a perfect cheesecake are easy to master, but even as a novice, you can make an impressive cheesecake on your first attempt!

 

1.  Before starting one of these delicious desserts, make sure all of your ingredients are at room temperature.  Aside from mixing together easier, the final cake will have a smoother texture.

 

2.   Combine the cream cheese and sugar thoroughly before adding flavorings, cream, or sour cream.  Stop the mixer a few times, scrape down the sides of the bowl, and the paddle.  It is impossible to remove lumps after liquid ingredients have been added.

13 Easy Tips For The Best Homemade Cheesecakes on MyHumbleHomeandGarden.com

 

 3.  Use the paddle attachment on your electric mixer.  Regular whipping beaters incorporate too much air into the batter and it will result in cracks in the final cake.

 

  4.  Use a rubber spatula to fold in whipped cream or beaten egg whites if your recipe calls for either.  Be careful not to deflate the volume of the whipped ingredients when combining with the batter.

 

  5.  Almost any cookie will make a good base for cheesecake.  Many recipes call for graham crackers, but I have even used Oreo sandwich cookies!  The cookie or cracker crumbs are usually mixed with melted butter, sugar, and sometimes nuts.  Even if a recipe doesn’t call for nuts, I sometimes decrease the amount of cookie crumbs and add some ground nuts.

  6.  Crushing the cookies can be done by grinding in the food processor using the metal blade.  If you don’t have one of these, a plastic bag filled with the cookies can be crushed with a rolling pin.

 

  7.  Although I have never heard of anyone else doing it, I put a layer of parchment over the bottom piece of the springform pan, clamp the outer ring securing it to the bottom.   Once, I had a problem releasing the crust from the pan and this method has worked perfectly for me.  After the cheesecake has chilled sufficiently, the ring is removed and the cheesecake comes off of the parchment easily.  (The cheesecake can actually be lifted up by the parchment, held by the palm of your hand, peeled back one side at a time and placed on the serving platter.)

13 Easy Tips For The Best Homemade Cheesecakes on MyHumbleHomeandGarden.com

 

    8.  After the parchment is attached to the springform pan, place two layers of heavy duty tin foil under the pan and pull up around the sides and crush to the edges.  ( You don’t want the water seeping in around the base of the pan.)

 

   Before or after pouring the batter into the springform pan, place the pan in a larger baking pan.   After the batter has been added, fill with hot water about 1/2 – 2/3 of the way up the sides of the pan.  That is called a bain marie.

Cheesecake is more like a custard than a cake.  The water bath bakes it more slowly and evenly.

 

    9.  Always Place in a preheated oven.   Make sure the oven is preheated!

 10.  Don’t open the oven door while the cheesecake is baking!  A sudden fluctuation in temperature could cause cracking.  Use your oven light to check until the cheesecake is 5 – 10 minutes away from the baking time suggested.  

 

  11. Don’t overbake.  The cheesecake should be set in the middle and jiggle when slightly shaken. It should still look slightly moist on top.  The top of the cheesecake should not brown and there should be no caramelization.  

 

  12.  When the cheesecake is finished baking, turn the oven off, prop the oven door open slightly, and allow the cheesecake to cool in the oven for about an hour.  Cheesecakes release steam while they bake and cool.  If the steam is released too quickly it causes the top to crack.

13 Easy Tips For The Best Homemade Cheesecakes on MyHumbleHomeandGarden.com

 

  13.   Just in case there is still some steam coming off of the cheesecake, lay a paper towel over the top of the cheesecake pan and a layer of Reynolds Wrap to hold it.  Any condensation will be absorbed by the paper towel.  (I don’t know about you, but it sometimes happens that there just isn’t sufficient time for the cake to completely cool before it has to go in the refrigerator at my house!)

 

   You don’t have to follow all of these steps, but I have found that by doing these things, the cheesecakes made in this humble home turn out perfect every time.  If you are a bit of a perfectionist, (Would you be reading this if you weren’t?) then you understand the motivation behind this!

13 Easy Tips For The Best Homemade Cheesecakes on MyHumbleHomeandGarden.com

    Almond cheesecake.  This was the first cheesecake recipe I ever made.  Isn’t that gorgeous?  It is simply delicious, too!  For more tried and true cheesecake recipes, click here ► Cheesecakes.

 

   Hope these 13 Easy Tips for The Best Homemade Cheesecakes ever, inspire you to create your own masterpiece!

 

 

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Love Pumpkin Pie? This Pumpkin Cheesecake Will Blow Your Mind!

Love Pumpkin Pie? This Pumpkin Cheesecake Will Blow Your Mind!

Love Pumpkin Pie? This Pumpkin Cheesecake Will Blow Your Mind!

November 25, 2016

    Do you Love Pumpkin Pie?  If you do, This Pumpkin Cheesecake Will Blow Your Mind!  Serve it with homemade caramel sauce and whipped cream for a dessert that will be impossible to resist!

 

  Cheesecake is probably my favorite dessert to make.   It has to be one of the most loved desserts of all time.  Surprisingly, my mother and grandmothers did not attempt these delicious perfect endings to a meal.

   In, or around, 1975, I came across a cheesecake recipe in a magazine, bought a springform pan, and began making cheesecakes.  They are surprisingly easy to make.  Personally, I believe they are easier than cakes!  Who would think that?  There is a misconception that they are difficult!

     When I worked at the local bank, we all brought food in for birthdays, holidays, etc.  Most of the time, my offering was cheesecake because no one else made them!  You can find tips and some of my favorites here ►Cheesecakes.

    Without a doubt, I prefer this pumpkin cheesecake over pumpkin pie any day! While this cheesecake is unbelievably flavorful, the homemade caramel sauce and whipped cream take this dessert over the top!

Pumpkin Cheesecake

                                                                    Crust:                                                                

 Preheat oven to 325°


2 cups Gingersnap Cookie crumbs (about 8-ounces)
1/2 cup finely chopped Pecans
4 Tblsp. melted unsalted Butter
2 Tblsp. Brown Sugar
1 tsp. ground Cinnamon

Filling:


3 Tblsp. all-purpose Flour
1-1/2 tsp. ground Ginger
1 tsp. ground Cinnamon
1/4 tsp. grated Nutmeg
1/4 tsp. Salt
4 (8-ounce) pkg. Cream Cheese (room temperature)
1-1/2 cups Sugar
1 (15-ounce) can Pumpkin Puree
3 Tblsp. Bourbon
2 Tblsp. Vanilla Extract
4 large Eggs (room temperature)

**For Serving, You’ll Also Want:

   Whipped Cream


   Caramel Sauce (I made Ree Drummond’s Caramel Sauce.  It takes about 10 minutes to make this sauce.  Quick, easy, and the BEST Tasting Caramel Sauce I have ever had!)    You’ll need brown sugar, half-and-half, butter, salt, and vanilla extract.

                       

Crust – 

Process gingersnaps in the bowl of food processor until finely ground.  Add the pecans, the melted butter, brown sugar, and cinnamon.

Process until combined and the mixture holds together.

Transfer mixture to a 10″ springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1″ up the sides of the 10″ springform pan.  (Amazon is an affiliate. If you purchase from this link, we will make a small percentage of the sale at no cost to you.  Thanks for supporting this blog.)

*You don’t have to, but I use parchment paper on the bottom so there is no possibility of the crust sticking to the pan.  After the cheesecake has been baked and cooled, slide the cheesecake off of the removable bottom onto your palm, peel off the parchment and set on serving plate.

   Bake the crust until lightly set, about 10 minutes.  Set aside to cool.

Filling –

Mix the flour, ground ginger, cinnamon, nutmeg, and salt in a small bowl.  Set aside.Best Pumpkin Cheesecake on MyHumbleHomeandGarden.com

Love Pumpkin Pie? This Pumpkin Cheesecake Will Blow Your Mind! on MyHumbleHomeandGarden.com

 

 Using an electric mixer, beat cream cheese, and sugar in the bowl for a couple of minutes until the mixture is light and fluffy.



Love Pumpkin Pie? This Pumpkin Cheesecake Will Blow Your Mind! on MyHumbleHomeandGarden.com

 

 Add pumpkin, bourbon, vanilla, and the flour – spice mixture to the batter and mix well.

 

   Add the eggs, one at a time, beating after each addition.

 

   Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath,

and bake at 325° for 1 hour and 20 minutes.

 

  Prop the oven door open slightly and allow to cool for an hour.  Remove from the oven and the hot water bath, cover and refrigerate overnight.

   Remove from the refrigerator and transfer to a serving plate.  Serve with caramel sauce and a dollop of whipped cream.  Yum!

    Seriously Love Pumpkin Pie? This Pumpkin Cheesecake Will Blow Your Mind!

 

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How To Make A Polka Dot Cheesecake

How To Make A Polka Dot Cheesecake

July 23, 2016

    Find out ‘How To Make A Polka Dot Cheesecake You’ll Love!’ This cheesecake was the treat I made for a friend to celebrate her birthday several years ago.  She has an affinity for polka dots and cheesecake.  It seemed like the perfect dessert for that occasion.

 

 

   One of my favorite flavor combinations is almond and chocolate.  This decadent dessert is another example of the two flavors coming together perfectly.  The crust is a combination of crushed Chocolate Teddy Grahams and chopped toasted almonds.  The cheesecake batter is flavored with almond and melted chocolate is added to a portion of the batter for the polka dots.

 

   Adding the melted semisweet chocolate makes the batter denser so it stays together better, keeps its shape, and creates the ‘polka dots’.  Sometimes, I allow the chocolate batter to be seen from the top, but this time chose to submerge the chocolate dots entirely, except for the middle dot.  

 

   After piping the chocolate into the middle, I decided to hide the other dots!  The grandkids were here and I thought they would enjoy the chocolate surprise inside!  The cheesecake looks really interesting with the chocolate dots visible on the top, but how neat to cut into the cake and reveal those chocolate dots?

 

   The denser, rich chocolate portion of the cheesecake is a nice contrast to the creamy almond flavored portion.

   


Polka Dot Cheesecake

 

Crust:
1/3 cup Sugar

6 Tblsp. Butter, melted
1-1/2 cups chocolate Teddy Graham crumbs
1 cup toasted and chopped Almonds

 

Cheesecake:
4  (8-ounce) pkg. Cream Cheese
1-1/4 cups Sugar
1-1/2 Almond extract

1 tsp. vanilla 
4 large eggs
4 (1-ounce) semisweet chocolate squares

 

Combine the 1/3 cup of sugar, melted butter, Teddy Graham crumbs, and the chopped almonds.  Press onto the bottom and about 1″ up the sides of a 9″ springform pan.  

Bake for 10 minutes at 350°.

In a medium bowl, beat the cream cheese until creamy.  Add the 1-1/4 cups of sugar and beat well.  One egg at a time, add to the bowl beating after each addition.  Add the almond extract, the vanilla, and mix well.

 

Remove 1-1/2 cups of the batter to a small mixing bowl or measuring cup.  Pour the remainder of the batter into the prepared pan.

 

Stir the melted chocolate into the reserved batter in the small mixing bowl.

 

 Pour the batter into a Ziploc plastic bag.   Snip off one corner of the plastic bag.

 

Insert the snipped corner into the middle of the white batter to a 1/2″ depth and squeeze about a 2″ circle of chocolate.  Remove and squeeze batter evenly into six 1-1/2″ circles around the edge of the pan.

 

Bake at 350° for 60 minutes in a bain-marie.  Open the oven slightly and allow the cheesecake to come to room temperature before refrigerating overnight or until it is completely chilled.

 

   I love cheesecake!  Recipes for some of my other favorite cheesecakes can be found by clicking on the

Recipe Index Tab or click here ►Cheesecakes.   

 

   Supriya Cutty has a post at www.quichentell.com and featured a low-calorie ricotta  ‘Chocolate Marbled Cheesecake’, which she made.   I haven’t made any ricotta based cheesecakes.  Have you?  I have to try this soon.  Will keep you updated.

 

   In the meantime, I am going to enjoy a piece of this ‘not so low calorie, but it is so worth it cheesecake!   Nom!  So if you want to serve an unusual looking and delicious cheesecake, this Polka Dot Cheesecake might just be the winner!  And now you know ‘How To Make A Polka Dot Cheesecake You’ll Love!’

 

   

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