At this time of year, everyone is tired.

Getting through the long winter with a little time off seems like forever ago and yet the Christmas break seems almost too far away to grasp with such low energy.

I’ve been suffering from that this week, I’m so tired, shattered, exhausted from the many hours of lost sleep through the year that I feel as though my head will hit the desk and I won’t care who sees me in the office.

With a break looming, extra work always piles up. Meaning long hard hours for the much needed time off everyone yearns for.

Here’s hoping these zingy cheesecake bars will keep me awake long enough to see the end of the working year.

Lemon Cheesecake Bars
Makes 16 bars

1 cup flour
1/4 cup coconut
1/4 cup cornflour
30 grams butter
2 tablespoons coconut oil
1/2 cup lemon juice and rind (approximately 4 medium lemons)
1/3 cup brown sugar
20 grams butter
2 egg yolks
350 grams cream cheese


Preheat the oven to180°/350F and line a baking tray with baking paper.

Place the flours, coconut, butter and coconut oil in a bowl and mix with a fork until the mixture resembles breadcrumbs.

Press into the tray in an even layer and bake for 10 minutes or until golden.

Remove from the oven, but keep the temperature in the oven consistent.

Place the lemon juice, rind and sugar in a saucepan and heat on medium until bubbling.

Remove from the heat and add in the butter and egg yolks. Return to the heat and whisk briskly until thickened and a bright yellow in color.

Again remove from the heat and turn the heat down to very low.

Add in the cream cheese and stir with the whisk until a smooth mixture and no lumps remain.

Pour into the baking tray and place in a larger baking tray.

Create a water bath, pouring boiling water half way up the baking tray.

Place in the oven and bake for approximately 35 minutes or until golden on top.

Note: When its cooked, there may be some sizzling juice on the top of the slice, don’t worry as this dissipates by the time the bars are cooled.

Remove from the oven and allow to cool fully.

Slice and serve with a little confectioner’s sugar on top.

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