Tuesday, February 14, 2012

Chef Mik's Cheescake Bar


At my company FoodPerfected we offer all kinds of cheesecakes including bars like these which are great for luncheons or cut up in small bite size portions for a cocktail party or an opening, premier what have you. We make all kinds of bars and in my humble opinion they all taste great, they are easy to make and make a great alternative to more traditional cakes and cookies. This recipe pretty straight forward I am using a short bread cookie base which is great for other types of pasties to I might add but you can always use a gram cracker base or why not substitute some of the flour in this recipe for gram cracker crumbs? (if you live in a region that does dot carry gram crackers use digestive cakes) The cheese cake topping is simple to prepare and very standard not unlike countless others out there and once you taste it you’ll know too why it’s the standard.

Shopping List
Cream cheese
Eggs
Butter
Baker’s Sugar
Confectioners/powdered sugar
Lemons
All purpose flour
Vanilla
Strawberry or berry jelly

My Mad Method

 Begin by whisking together two extra large eggs









Shortbread Base: combine 225g sweet unsalted butter, 1 ¼ dl powdered sugar, and 5 dl a.p. flour in a food processor








  Puree until smooth dough has formed










Spread evenly onto an non greased 23cm by 30cm sheet pan 








  Brush with a little of the egg wash and bake in a 175c preheated oven for 15 to 20 minutes 







  Meanwhile start with the topping by combining 450g cream cheese, the remaining egg wash, 1.5 – 2 dl sugar, 1 tsp each: vanilla extract and lemon zest in a food processor 






Puree until smooth










 When the cookie base is ready allow it to cool for 15 to 20 minutes








Pore the cheese cake batter over the cookie base making sure it coats evenly








Using a squeeze bottle or pastry bag press three lines of jelly over the cheese cake batter








 Run across jelly with a tooth pick or knife create zig zag pattern and Bake for about 30 to 40 minutes or until the batter has solidified






When ready allow the cake time to cool thoroughly 








Portion accordingly and it’s ready to serve!!








Ready to eat!!  
 
 
 
 
 
 
 

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