Wednesday, September 8, 2021

New York-Style Cheesecake Bars

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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.


7 comments:

  1. 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!!

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  2. I have never had Jewish pastries. They sound great!

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

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

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

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