Lemon Cheesecake Bars

Light fluffy lemon cheesecake bars, these baked cheesecake bites are a beautiful and easy spring dessert! Made with fresh Meyer lemons, they are the perfect balance between sweet and sour. Guaranteed to be gone from the plate in seconds! 

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Happy Spring Break!!!! Woohoo!

I am SO excited to have this week off work. It is the perfect opportunity to get some serious hustle done with THCK and gives me a little insight in the magical world of working from home (*sob... I wish!).

But seriously, working from home is the ultimate dream at the moment and I am secretly looking forward to the big summer break when I get a whole 2 and a half months off to blog! It's gonna be amazing!

So far, this spring break, I allowed myself the weekend off doing anything blog related (kinda). I did make these lemon cheesecake bars but I think that's an exception!

I helped Adam with woodwork (I know, who am I?). While I refused to use his table saw (cos' that sheeet is scary), we did put together a raised garden bed in preparation for our summer garden! I can't wait to fill our garden with fresh vegetables and herbs, and maybe a lemon tree so I can make these lemon cheesecake bars any time I want!

Spring is in the air and I am SO happy about it. Winter, you suck bring on the sunshine!

I wanted to bring you a really light and fresh dessert because I realised I haven't made a dessert for a while and we had a TON of Meyer lemons from our imperfect produce box this week. On a side notes - check out imperfect produce, they rock!

 

The lemons were insanely good, not too sour but with a really bold lemon flavour, great for cheesecake! These would be great to take along on a family picnic or take to an Easter potluck.

Recipe Tips for Lemon Cheesecake Bars!

These lemon cheesecake bars and not too sweet and not too sour, in fact, they have the perfect balance of that fresh lemon flavour you want in a dessert without it being too overpowering. This recipe is really easy to make, and as it is baked, you don't have to worry about letting it set in the fridge for ages!

I will work on an unbaked cheesecake I think this year, but for now, let's rock the baked cheesecake! You with me?

• Crust - the crust is a combination of Honey Maid Graham Crackers, butter and sugar. You can either use brown sugar or white sugar, I've used both before I like them equally! For my Australian readers, as you don't have graham crackers, Marie biscuits will work just fine!
• Mixture - to avoid lumpy mixture, the cream cheese needs to be at room temperature. Whisk the cream cheese first before adding the ingredients. You want the mixture to be blended and smooth so beating takes a good 5+ minutes.
• Baking - I use an 8"x8"/20x20cm square baking dish. I grease it first with a little butter, then cut a piece of parchment paper to size. Leave a little overhang on one side to make it easier to lift onto a cutting board. Baking time is about 35-40 minutes. The cheesecake should be firm around the edges with a slight wobble in the middle. It will set more when it cools and when it is refrigerated.
• Serving - these lemon cheesecake bars are best served cold with just a garnish of lemon. Adam wanted to try his hand at making candied lemon peel so we did that as well! You could also serve with a little blob of whipped cream.
• Storage - store in an airtight container, but they are best eaten within 1-2 days.

Yay for spring! And I do hope I didn't blind you with the obnoxiously contrasting colours on those images! I think my pinterest image is just a touch bright?

Have a great Tuesday!

Georgie x x 

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Archie's Adventures

We took him to a new dog park over the weekend that is next to the river. I think he liked it! I also think he was a racehorse in his past life!