Wednesday, June 27, 2012

Mixed Berry Lemon Cheese Cake Bars

Continuning my week of lemon based recipes, this idea I found on another blog but modified it to fit what I had handy.  I had just made a batch of blueberry, cherry, apple, and strawberry jam a few nights earlier - it's my favorite way to use up over ripe fruit and clean out the fridge - and I came across this recipe.  With a few quick alterations, it was ready to go.


4 T. butter, softened ($.25)
1/3 C. light brown sugar ($.10)
1 C. flour ($.05)
1/4 C. finely chopped hazelnuts ($.10)
2/3 C. sugar ($.10)
1 (8 oz.) pkg. light cream cheese, softened (free after coupons)
1 egg ($.10)
1 T. milk ($.05)
2 T. lemon juice ($.05)
1/2 tsp. vanilla ($.05)
1 1/3 C. fresh mixed berry jam ($.30)


Heat oven to 350.

In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Stir in chopped hazelnuts.  Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8" square inch greased baking dish.

Bake for 15 minutes. After cooling for a few minutes, spread the jam on top.

In a separate bowl, combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture.  Top with additional chopped hazelnuts, if desired.

Bake for 23 to 25 minutes
Let cool, then chill for at least 1 hour.

Yields: 12-16 servings
Cost: $1.15
Cost per serving: $.10

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