Cream Cheese Orange Bars
A uniquely different take on the average cheesecake, these cream cheese orange bars with their shortbread base are perfect for a tea-time treat!
Makes: 10-12 bars
Preparation time: 15 minutes
Cooking time: 45-50 minutes + chilling time
For the shortbread base:
250g plain flour
½ tsp salt
70g caster sugar
Zest of 1 large orange
220g butter, chilled and cubed
For the filling:
220g Paysan Breton French Sea Salt cream cheese
400g caster sugar
40g plain flour
Juice of 1 large orange
Zest of 2 large oranges
1 tsp vanilla extract
Icing sugar, for dusting
Slices of orange for decoration (optional)
What to do
Pre-heat the oven to 180 º C and line a square baking tin with parchment paper.
First make the shortbread base
In a large bowl, combine the flour, salt, caster sugar and orange zest. Add the cubed butter. Using the tips of your fingers rub the butter through the flour until you have a breadcrumb like texture. Be careful not to over work it.
Pour the mix into the prepared baking tin and press it down until compact. Bake in the oven for 20-25 minutes until just starting to turn golden brown. Set aside.
Prepare the filling
In a large mixing bowl, stir together the cream cheese and caster sugar until smooth.
Mix in the flour, juice and zest of 2 oranges, the eggs and vanilla extract until completely incorporated.
Pour the filling mixture over the shortbread base and place back in the oven for 40-45 minutes until set.
Leave to cool for 15 minutes and then place in the fridge to cool for 3-4 hours.
Remove from the tin, slice into bars and sprinkle with icing sugar.
Add slices of orange for an extra zesty kick.
Recipe courtesy of: Paysan Breton
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