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Friday, May 24, 2013

Citrus Cheesecake Bars

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 You’d think after my cheesecake extravaganza, I’d be over making cream cheese laden desserts! Not the case, however, not at all! It turns out there are so many things you can do with cheesecake (turn it into cake pops, mix it with M&Ms, makeparfaits, stuff strawberries…don’t even get me started…!) that I likely won’t ever quit making new cheesecake desserts.
These citrus cheesecake bars reminded me a little bit of the lemonblueberry ones I made a few years ago, but feature oranges and limes in addition to lemon. The finished result is a cheesecake bar that is both sweet and tangy. I made mine in a 9-inch pan, but you can certainly use an 8-inch pan if you want the crust and cheesecake filling to be a little thicker.
Long live cream cheese desserts!

One Year Ago: Memorial Day Remembrance 
Two Years Ago: BLT Bread Salad
Three Years Ago: Caramel Brownies

Citrus Cheesecake Bars
slightly adapted from the Always Superb cookbook

-1 stick unsalted butter, softened
-1 1/4 cups flour
-1/2 cup old-fashioned oats
-1/2 cup packed brown sugar
-1/4 tsp salt
-8 ounces cream cheese, softened
-1/3 cup sugar
-1 egg white
-zest of one lemon
-zest of one orange
-juice from 1 lime
-1/4 cup milk

1. Preheat oven to 350F. Mix the butter, flour, oats, brown sugar, and salt in a bowl until crumbly. Press half of the mixture into an 8 or 9-inch pan lined with foil and greased with cooking spray.
2. Beat the cream cheese, sugar, egg white, lemon zest, orange zest, lime juice, and milk in a large bowl until smooth and creamy. Pour over the crust. Sprinkle the remaining crumb mixture on top.
3. Bake for 30 minutes. Remove from oven and cool completely on a wire rack. Cut into squares. Store, covered, in the refrigerator.