Wednesday, September 8, 2021

New York-Style Cheesecake Bars

This post contains affiliate links.

There used to be a wonderful Jewish deli, not far from where I used to live, that had the most amazing meats, bread, and chicken salad. Sadly, as happens, the couple who owned it grew older and retired; I still miss it. Not so sadly, for those of you who love Jewish pastries as much as I do, the new book by author Beth A. Lee, The Essential Jewish Baking Cookbook, has helped me get over my grief.

Loaded with one delicious, not-too-difficult-to-make recipe, after another, the cheesecake bars were calling my name. Easy to assemble, these will please the masses. Lemon lover that I am, I doubled up on the lemon zest to give it a lot more zing. To make them extra special, top each square with fresh fruit, a drizzle of chocolate, or fruit sauce (Instructions below; I used blueberry). Both book and recipe are keepers.

Any Fruit Dessert Sauce

1 c. any flavor jam
3 T. water

Place jam and water into a small saucepan and heat, stirring, over low/medium heat until it becomes “saucy.” If you want it runnier, add more water, 1 teaspoon at a time until it reaches the desired consistency. Nothing is easier, and this makes any dessert company worthy.


Patti @ Pandoras Box said...

YUM, looks delish!

OMG! Yummy said...

Thanks for your very kind words about my book. I am so glad it fills a void - I am in a similar situation where I live. Can't find fresh baked rye bread? Make your own! Love your doubling of the lemon zest and using jam to make a topping. Lovely!!

Angie's Recipes said...

It's one of my all time favourites!

Marie Smith said...

I have never had Jewish pastries. They sound great!

Alycia Nichols said...

Found my cream cheese! I’m in business!!!

Linda said...

What a great simple recipe! Looks really good on that piece of cheesecake.

bread&salt said...

This is the first time i have seen Jewush cook-book. Sounds good.