Add egg, lemon juice, flour and salt. subscribe to receive new posts via email: Subscribe to the RSS Feed: Bloglovin' Press into bottom of prepared pan. I prefer to use a food processor when making cheesecakes, since it will mix the batter into a smooth, even consistency without overmixing or incorporating too much air (and air will cause the cheesecake to puff as it bakes, subsequently sinking in the middle as it cools—while this is good for some recipes like my grandma’s New York Cheesecake, for this recipe in particular we want it to bake up nice and flat). The shortbread cookie base is buttery and I love how nice and thick it is! By clicking on one of these links, I may earn a small commission at no additional cost to you. It’s my favorite cheesecake base, light and silky smooth with a bit of tang from the crème fraîche that cuts the sweetness perfectly. Reserve 1/2 cup for the topping and pat the rest into the bottom of the pan. If you prefer a standard slice of cheesecake over bars, this recipe works just as well in a 6-inch pan (baking time will be slightly longer to account for the increased thickness), or double the crust/filling for a 9-inch cheesecake. Whisk together sugar and cornstarch in a small bowl, then whisk in to peach puree along with lemon juice. Details here. Wipe off the blade completely between every single cut, and you’ll be rewarded with crisp, clean slices. These bar cookies are sweet, so cut them into smaller squares. My first time making cheesecake bars and they turned out perfectly. Once crust has cooled for at least 15 minutes, evenly spread cream cheese mixture over surface. In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef. Cool completely before cutting into 12 bars. Cold cream cheese is the quickest way to make a lumpy cheesecake, and let’s face it, no one likes a lumpy cheesecake. Can you tell me a bit more about what went wrong? Peach Cheesecake Bars Fresh peaches top this amazingly fluffy, no bake cheesecake bar with a ground oat and graham cracker base. Bake in the oven until golden brown, about 12 to 15 minutes. Remove from the oven to cool slightly. Remove from the oven and allow to cool. Beat until well combined and smooth. Another helpful cheesecake tip: to get super clean slices, warm a large chef’s knife under hot water for a minute or two. Mix until everything is well combined. Top with the peach pie filling then top with the reserved 1/2 cup of topping. What to do with the leftover? Store in fridge for up to 5 days. Transfer to a bowl and mix in cornstarch and cinnamon until blended throughout. Lift parchment paper out of pan evenly to remove the bars at one time. Mix until butter is evenly throughout and the mixture is crumbly. Love & Olive Oil® is a registered trademark of Purr Design, LLC. Log in. It works great in casseroles and can turn into a sauce or gravy in a pinch. :) You should be able to heat it back up slightly to thin it, even add a smalll splash of lemon juice or water if necessary. With a pastry cutter or two forks, cut in the butter until the pieces look like pebbles then cut in the … Softening cream cheese in the microwave is a recipe for disaster (it’s far too easy to overheat, liquefying the cream cheese instead) so I always try to have my ingredients out and ready well before I begin baking. There may be affiliate links in this post. Reduce oven temperature to 325 degrees F. In a food processor or the bowl of a stand mixer, pulse room temperature cream cheese, crème fraîche, sugar and flour until smooth. Arrange them in one layer on top of the cheese layer and sprinkle the top with 1 tablespoon of the sugar. Bake the bars for 40 to 45 minutes, until the cheesecake layer is set. Hence my decision to leave it out. Wonderful texture, perfect amount of sweetness and it looks so impressive. No need to wrestle slices out in front of your guests. For additional information, please view the site Disclaimers here. Using your hands, mix until well combined. Peel and dice peaches into ½ inch chunks. If you get nothing else out of this post at least take this crucial nugget with you: room temperature ingredients are paramount. Preheat oven to 350 degrees F. Butter a 9-inch square pan; line with parchment paper, leaving an … Place on a cutting board and slice into squares (use a large chef’s knife, run it under hot water to warm it up and wipe it clean between each slice). Stir frequently for about 10 minutes or until caramels are completely melted and mixture is well blended. I actually thickened it too much so it didn’t swirl so easily, but the taste was perfect. Transfer to a cutting board or the counter. Really ripe peaches work best. In a stand mixer, combine flour, sugar and salt. This recipe is loosely based on my blueberry crème fraîche cheesecake, minus the blueberries and the top glaze (because why cover up that beautiful swirl?) Place spoonfuls of the rest of the cake batter on top of the filling. Add egg, juice, flour and salt; beat until smooth. Cream until well combined, smooth and creamy. Bake for an hour and a 15 minutes or until the cake looks set, no longer jiggly, and a toothpick inserted comes out clean. The difference in these Peach Cheesecake Shortbread Bars is the use of fresh peaches! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Gently use the parchment overhang to lift the entire slab out of the pan. I always prefer to bake cheesecakes in thick aluminum cake pans with removable bottoms; I find most standard springform pans to be too thin, resulting in uneven baking and cracked tops.