Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [383]
Pour the cream cheese mixture over the hot crust and return to the oven. Bake until the top is set when jiggled and the cream cheese topping has just begun to turn beige at the edges, about 20 minutes.
To cool and unmold: Transfer to a wire rack and cool for 15 minutes. The cheesecake topping will begin to pull away from the sides of the pan; run a knife around the interior perimeter of the pan to aid this process. Cool completely, about another 45 minutes.
To store: Cut into 16 bars and store between sheets of wax paper in a sealed container at room temperature for up to 3 days.
Honey Cheesecake Bars: Substitute honey for the maple syrup.
Coffee Cheesecake Bars: Substitute 2 tablespoons coffee-flavored liqueur such as Kahlúa and 2 tablespoons packed dark brown sugar for the maple syrup.
Brown Sugar Cheesecake Bars: Substitute brown sugar for the maple syrup. Reduce the flour added to the cream cheese mixture to 1½ tablespoons.
Coconut Cream Bars
A light coconut topping, spiked with lime juice, makes these crunchy bar cookies a fabulous treat anytime. To get the most juice out of a lime, make sure it’s at room temperature and roll it under your palm against your work surface before slicing. Makes 12 bar cookies
1 stick (8 tablespoons) cool unsalted butter, cut into chunks, plus additional for greasing the pan
¾ cup plus 2 tablespoons granulated sugar
¼ cup packed light brown sugar
1¼ cups all-purpose flour
¼ teaspoon salt
2 large eggs
2 tablespoons lime juice
¼ teaspoon baking powder
1 cup shredded sweetened coconut (do not use unsweetened coconut)
Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter an 8-inch baking dish and set it aside.
Beat the butter, 2 tablespoons granulated sugar, and the brown sugar in a large bowl with an electric mixer at medium speed until the sugar dissolves and the mixture turns pale brown and very fluffy, about 4 minutes.
Add 1 cup plus 2 tablespoons flour and the salt; beat at low speed just until combined. Press this mixture into the bottom of the prepared pan, compacting it slightly and making sure there are no gaps or holes in this cookielike crust.
Bake until lightly browned, about 18 minutes. Transfer to a wire rack.
Without delay, clean and dry the mixer beaters. Beat the eggs with the remaining ¾ cup granulated sugar in a second medium bowl with an electric mixer until smooth, until the sugar has mostly dissolved, about 2 minutes.
Beat in the lime juice, then the remaining 2 tablespoons flour and the baking powder. Scrape down the sides of the bowl and beat in the coconut just until combined. Pour this mixture over the still-warm crust.
Bake until the filling has set and is a little browned, about 22 minutes.
To cool: Transfer the pan to a wire rack and cool completely, about 1 hour.
To store: Cut into 12 squares. Keep in a sealed container between sheets of wax paper at room temperature for up to 2 days.
Variations: Add ¼ teaspoon almond extract with the butter and sugars.
Lightly grate nutmeg or mace over the top of the filling before baking it.
For a tropical taste, add ¼ teaspoon rum extract with the butter and sugars. For a lighter taste, substitute lemon juice for the lime juice.
Blackberry Oat Bars
These pecan bars are not terribly sweet—and quite easy, thanks to blackberry jam. Makes 16 bar cookies
1 cup solid vegetable shortening, plus additional for greasing the pan
Parchment paper
1½ cups all-purpose flour
1½ cups rolled oats (do not use quick-cooking)
1 cup finely chopped pecan pieces
½ teaspoon ground cinnamon
½ teaspoon salt
2/3 cup packed light brown sugar
½ cup granulated sugar
1 large egg white
½ cup blackberry jam
Position the rack in the center of the oven and preheat the oven to 350°F.
Grease the bottom and sides of