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Wednesday, January 18, 2012

Lemon Cheesecake Creme Brulee Bars

I’m sorry in advance.

These are evil. And amazing. And addicting. And life changing.

I know I asked for your input on what I should post today and a lot of you said breakfast, but I couldn’t not post this recipe. It was burning a hole in my culinary pocket. It was the force of the lemon that made me do it. Lemon desserts and I go way back. I seriously think my addiction started in the womb. {#forreals} My momma likes lemon as much if not more than I do. Got me some good genetics! {Except for the humungo caboose I inherited…another story for a different time}

So, yes. These lemon cheesecake creme brulee bars are ridiculous. And so devilishly easy that you will be tempted to make these time and time again. I first came up with this recipe after having an awful dessert that was this exact concept but tasted so royally disgusting that I had a hard time shelling out the seven bucks it cost. That night I’d vow to make it better. So I did. I first tested them on a baby shower crowd and they went like hot cakes. Then I made them for my sister-in-law’s birthday because she’s as much of a lemon freak as I am. Of course she liked them too. Then I ‘tested’ them again and ate half the pan. Then I swore the recipe off because I knew if I’d make them AGAIN, I’d eat the.entire.thing. So, I did actually forgot about them until a few days ago when I had a few lemons loitering around my crisper drawers and found a package of Philadelphia Cream Cheese hiding behind ‘x’ pounds of butter. The perfect storm. So I made them again. This time with you all in mind! {You’re welcome.} Take a peek at the step by step photos and experience the beauty that is this dessert.

Here’s what you need:

For the bottom layer, mix together some butter, sugar, vanilla and flour. Basically, you’re making a quick shortbread. And, try not to melt your butter in the microwave while trying to soften it. Don’t be like me.

So, once it all comes together, that’s it! 1st layer done.

Press this dough into an 8×8 glass dish. I like to line mine with parchment, but that’s totally optional! Lightly spray your pan with non-stick and you should be good to go. Also, my dough was particularly sticky because I melted my darn butter. If you don’t melt your butter, you won’t have this problem. Again, don’t be like me.

For the cheesecake part, start by whipping your softened cream cheese.

With the mixer on low, stream in a can of sweetened condensed milk. Scrape the sides and mix again.

Stir in an egg,

lots of lemon zest,

and lemon juice.

Scrape the sides and mix again. Once you have a smooth batter, pour it over that first layer.

Bake this at 350 for 20-25 minutes or until it’s completely set…meaning it shouldn’t jiggle!

Once it comes out of the oven, let it cool to room temp and then refrigerate. These will taste a million times better if they’re cold.

After a few hours, remove from the fridge and pop out of the pan. {All thanks to Mr. Parchment} I like to cut off a tiny strip along each edge to get sharp cuts, but that’s totally up to you.

Now comes the fun part! Separate your squares and sprinkle with sugar. Spread the sugar around the top evenly with your finger so you have a nice thin layer and then……….

….grab one of these bad boys and get crackin’!

Turn that sucker on and brulee the tops of the lemon bars. You can hardly see the flame, but it’s there! {*If you don’t have a torch, use your broiler!}

Hello, my pretties! Once they are all done, refrigerate until you’re ready to serve.

Throw these onto a serving platter and voila! A perfect dessert everyone will love! Sweet and tart, similar to key lime pie, but a million times better!

Enjoy!

Lemon Cheesecake Creme Brulee Bars
yield: 16 squares
Print This Recipe

Ingredients:
1/2 cup softened butter
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
8 oz. softened cream cheese
1-14 oz. can sweetened condensed milk
1 egg
2 tablespoons lemon zest
6 tablespoons lemon juice
5 tablespoons fine granulated sugar for brulee-ing, approximately

Directions:
Preheat oven to 350 degrees. Line an 8×8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside. In large bowl, combine butter, sugar, flour and vanilla until dough forms. Press evenly into the bottom of prepared dish. Set aside. In another bowl, whip cream cheese. Stir in sweetened condensed milk. Scrape sides and mix again. Pour in egg, lemon zest and juice. Mix until mixture starts to thicken, 20-30 seconds. Scrape sides and mix again briefly. Pour overtop cookie bottom and smooth the top. Bake 20-25 minutes or until cheesecake is set completely. Cool, then refrigerate. Cut into 16 squares and separate. Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar. Torch the tops until the sugar melts and turns an amber color. {If you don’t have a torch, place under the broiler}. Return squares to fridge until ready to serve.

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