Friday, April 3, 2015

Thursday's Recipe posted on Friday!!!

Sister's I spent Wednesday afternoon and all day Thursday in Las Vegas with my quilting besties!!  I did not have my computer with me, so here is Thursday's Recipe a day late.

Vanilla Bean Lemon Cheesecake Bars
Prep time
15 mins
Author: Lyuba Brooke Serves: 9x19 pan
Cook time
47 mins
Total time
1 hour 2 mins
Cookie layer:
1⁄4 cup unsalted butter, room temperature 1⁄2 cup sugar
1 egg, room temperature
1 tsp. vanilla extract
1⁄2 vanilla bean
11⁄4 cup flour
1⁄4 tsp. baking soda
1⁄2 tsp. baking power
dash of salt
Zest from 1 lemon
Cheesecake layer:
2 8 oz packs of cream cheese, softened 1⁄2 cup Greek yogurt, plain
1 egg
2⁄3 cup white granulated sugar
1 tsp vanilla extract
1⁄2 vanilla bean
1 Tbsp corn starch
Zest of 1 lemon
1 cup white chocolate chips, melted

  1. Preheat oven to 325 and grease 9x13 baking dish.
  2. In the bowl of an electric mixer, cream together butter and sugar for a couple of minutes.
  3. Add egg and vanilla, and beat until mixed.
  4. Bring the speed to low, and sift in the flour, baking powder, baking soda, and salt. Scrape vanilla bean
    and zest the lemon into it. Mix all ingredients until just combined.
  5. Spread cookie batter evenly in the baking dish, and press it down. Set aside.
  6. Beat cream cheese in a bowl in an electric mixer, on medium-high speed, until smooth and fluffy, for a
    couple of minutes, Scrape sides and bottom of the bowl and beat for another minutes.
  7. Add egg and sugar and beat until incorporated.
  8. Add yogurt, vanilla extract, vanilla bean, corn starch and lemon zest. Beat until all incorporated. Scrape
    sides and bottom of the bowl and mix a little more.
  9. Spread cheesecake batter evenly over the cookie layer.
  10. Bake for 40 minutes. Turn off the oven and open oven door half way. Let cheesecake rest in the oven for 5-7 minutes.
  11. Melt white chocolate and transfer into a piping bag. Cut off a small tip and drizzle over the top.
  12. Cool completely before cutting.
Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you. 

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