Calamansi Cheesecake Bars
Calamansi Cheesecake Bars
Since learning how to cook Filipino food a couple of years ago, I’ve been a little obsessed with calamansi juice. The fruit looks like a large lime with the center of an orange, but has a citrusy/pineapple flavor. With the fruit being indigenous to the Philippines, you can really only find calamansi concentrate in the U.S. unfortunately, but it’s better than nothing. I’ve also been obsessed with cheesecake for the last 38 years of my life. So here’s a popular Filipino dessert that is a combination of cheesecake and a lemon bar, just with calamansi juice.
Equipment
- food processor
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter
- 1/4 tsp salt
Cheesecake Filling
- 8 oz cream cheese softened
- 1 cup sugar
- 2 large eggs beaten
- 2 tbsp flour
- 1/4 cup calamansi juice
- 1/4 tsp baking powder
- powdered sugar
Instructions
- Mix together the graham cracker crumbs, flour, brown sugar, and salt.
- Add to a food processor with the cold butter. Pulse until the butter looks like coarse crumbs.
- Press the crumbs into a greased 10” springform pan or an 8”x8” baking pan. Preheat the oven to 350 degrees. Bake for 8 minutes.
- While the crust is baking, add all of the filling ingredients into the food processor and blend until smooth.
- Once the crust is finished baking, pour the batter on top. Bake for 30 minutes.
- Allow the bars to cool at room temp for an hour. Then placd in the refrigerator and let cool even further for 4 hours.
- Lightly dust the top with powdered sugar.
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