Le­mon Berry Cheese­cake Bars

The Oakdale Leader - - NEIGHBORHOOD VALUES -

Recipe courtesy of Lind­say Con­char of Life, Love & Su­gar on be­half of KitchenAid Makes: 12-16 bars 1 1/2 cups graham cracker

crumbs 5 ta­ble­spoons but­ter, melted 16 ounces cream cheese, at

room tem­per­a­ture 1 1/2 cups pow­dered su­gar,

di­vided 3 ta­ble­spoons le­mon juice 1 ta­ble­spoon le­mon zest 1 1/4 cups heavy whip­ping cream, di­vided fresh berries Line 9-inch square cake pan with parch­ment pa­per, bring­ing up over sides.

Com­bine graham cracker crumbs and but­ter, and stir un­til well com­bined. Press crumb mix­ture evenly into bot­tom of cake pan. Set aside.

In bowl of stand mixer, beat cream cheese, 1 cup pow­dered su­gar, le­mon juice and le­mon zest un­til smooth. In sep­a­rate bowl, whip heavy whip­ping cream un­til it starts to thicken. Add re­main­ing pow­dered su­gar and con­tinue to whip un­til stiff peaks form. Gen­tly fold half the whipped cream into cheese­cake mix­ture and place re­main­der in re­frig­er­a­tor to use later. Spread cheese­cake mix­ture evenly in cake pan.

Re­frig­er­ate cheese­cake at least 4 hours, or un­til firm.

Use parch­ment pa­per on sides to lift bars out of pan then cut into squares. Use re­main­ing whipped cream to top cheese­cake bars then add fresh berries, as de­sired. Re­frig­er­ate un­til ready to serve.

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