Lemon cheesecake crumbles
Lemon Cheesecake Crumbles feature a creamy lemon filling atop a crumbly oat base, creating a delightful balance of tangy and sweet flavors. This easy-to-make dessert is perfect for gatherings and offers a satisfying texture with every bite.
Cook time 30 min
Prep time 200 min
Ingredients:
1/3 cup cream cheese2 tbsp lemon zest
1/2 cup sugar
2 eggs
1/2 cup heavy whipping cream
1/4 cup butter
1/3 cup brown sugar
1/4 cup all-purpose white wheat flour
1 cup oats
Lemon Cheesecake Crumbles are a delightful dessert that combines the tangy flavor of lemon with the rich, creamy texture of cheesecake, all topped with a delicious crumbly oat topping. Perfect for any occasion, this recipe will be a crowd-pleaser at your next gathering.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line an 8x8-inch baking pan with parchment paper or lightly grease it.
- In a medium-sized bowl, combine 1/4 cup (54g) melted butter, 1/3 cup (72g) brown sugar, 1/4 cup (30g) all-purpose white wheat flour, and 1 cup (90g) oats.
- Mix until the ingredients are well combined and form a crumbly mixture.
- Press about half of this mixture firmly into the bottom of the prepared baking pan to form a base. Set the remaining crumble mixture aside.
- In a large mixing bowl, beat 1/3 cup (72g) cream cheese until smooth and creamy.
- Add 2 tbsp (30g) lemon zest and 1/2 cup (100g) sugar. Beat until the mixture is well combined.
- Add the 2 eggs (100g) one at a time, beating well after each addition.
- Gradually pour in 1/2 cup (120g) heavy whipping cream, and beat until smooth and creamy.
- Pour the lemon cheesecake filling over the oat crumble base in the baking pan.
- Sprinkle the remaining oat crumble mixture over the top of the cheesecake filling evenly.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the filling is set.
- Allow the cheesecake crumbles to cool completely in the pan before slicing.
- Once cooled, cut into squares or bars and serve.
With its balanced tart and sweet profile, Lemon Cheesecake Crumbles make for an irresistibly delicious treat. By following these steps and tips, you'll be able to create a dessert that is sure to impress your family and friends. Enjoy the combination of creamy cheesecake with the tangy burst of lemon, all wrapped in a delightful crumbly topping.
Lemon cheesecake crumbles FAQ:
Bake the Lemon Cheesecake Crumbles in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the top is golden brown and the filling is set.
You'll need an 8x8-inch baking pan for this recipe. Make sure to line it with parchment paper or grease it lightly to prevent sticking.
While cream cheese provides the best flavor and texture, you can use mascarpone as a substitute. However, the taste and consistency may vary slightly.
Store any leftover Lemon Cheesecake Crumbles in an airtight container in the refrigerator. They should be good for up to 3-4 days.
If you need a substitute for heavy whipping cream, you can use full-fat coconut milk or a non-dairy cream alternative. Note that this may alter the flavor slightly.
Cooking Tips:
- Ensure that your cream cheese is softened to room temperature before mixing to avoid lumps.
- For a more intense lemon flavor, consider adding a teaspoon of fresh lemon juice.
- When zesting the lemon, make sure to only use the yellow part of the skin as the white pith can be bitter.
- If you prefer a crunchier topping, you can lightly toast the oats before adding them to the crumble mix.
- Allow the cheesecake crumbles to cool completely before serving to let the flavors meld together.
Nutrition Facts
4 ServingsCalories 560kcal
Protein 9g
Carbohydrates 70g
Fiber 2.51g
Sugar 45g
Fat 30g
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