Basque Cheesecake

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  If you love cheesecakes, you definitely need to give this recipe a try. This Basque Cheesecake is so smooth and creamy and the best part is that it is easy to make. The worst part is having to wait for it to be refrigerated for 4 hours or overnight for the flavours to develop but the wait is so worth it. This recipe can be made using the oven or in the air fryer. I have made it both in the oven and in the air fryer. Both methods create a delicious cheesecake that your family and friends will ask you to make time and time again.  Happy Baking xo Basque Cheesecake  Ingredients · 250 grams cream cheese ·  ½  cup sugar · 2 eggs · 1 tablespoon cornflour ·  ⅓  cup thickened cream ·  ½  teaspoon vanilla extract  ·  ¼  teaspoon salt (optional) Instructions 1. Preheat oven to 250°C.  2. Line a 6-inch round tin with baking paper. 3. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy using a wooden spoon. 4. ...
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Lemon Raspberry Bars

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There is just something about lemons and raspberries that make them go so well together.  I must say I'm a bit of a sucker for a good ol' lemon dessert.

If you love lemon tarts but do not have time make one, this recipe is pretty close and will satisfy your lemony cravings.

These Lemon Raspberry Bars are not only easy to make but they taste so good that it is hard to stop at one bar.  

These bars consist of a lemon filling which is full of tangy-ness.  The raspberries throughout the bar add a lovely hint of tartness and the shortbread base crumbles and melts in your mouth. 

Happy Baking xo


Lemon Raspberry Bars

Ingredients

Base

· 1¼ cups plain flour
· 1 tablespoon cornflour
· ½ cup brown sugar
· 125 grams unsalted butter

Filling        
                     
· 4 medium eggs
· ½ cup plain flour
· 1 cup caster sugar
· 1 teaspoon lemon zest
· ⅔ cup lemon juice
· 1 cup fresh or frozen raspberries

Instructions

1.      Pre-heat oven to 180°C.

2.      Line a 17 x 27cm tin with baking paper.

3.      Melt butter in a microwaveable bowl or in a saucepan over the stove.  Allow it to cool.

4.      Place cooled butter, flour, cornflour and brown sugar into a bowl and mix until combined.

5.      Press mixture into the lined tin.

6.      Bake base in oven for 18-20 minutes or until slightly golden.

Filling

7.      Whisk eggs, sieved flour, sugar and lemon zest until mixture is smooth.

8.      Add lemon juice and stir until combined.  Pour filling over the cooked base and place raspberries evenly over the top.

9.      Bake for 25-30 minutes or until just set.

10.  Leave in tin to cool completely and cut into bars to serve.  Dust with icing sugar.

Tips

· If using a fan-forced oven remember to reduce the temperature to 160°C.
· The method I use to try and get an even base for the lemon raspberry bar is to evenly spread the mixture first and then press into the tin.






Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 
so I can see your wonderful bakes.

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Location: Australia

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