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Orange Cream Cheese Bars with Shortbread Crust

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"These tart-sweet bars deliver a sunny citrus flavor, a rich, cheesecake-like texture, and a buttery shortbread crust. Because they're best made in advance and served chilled, they're great bar cookies to take to a potluck or a kids' party. I call for orange juice, but feel free to use the juice of satsumas or Meyer lemons when they're in season. These bars don't need a garnish, but if you're feeling fancy you can dust them with confectioners' sugar or serve them alongside citrus segments that have been tossed with a splash of Cointreau or Grand Marnier."

List of Ingredients

Crust:
â—¦ 2 cups shortbread cookie crumbs
â—¦ ¾ cup graham cracker crumbs
â—¦ 2 tablespoons sugar
â—¦ 8 tablespoons (1 stick) unsalted butter, melted

Filling:
â—¦ 1 cup fresh orange juice
â—¦ 1 ¼ cups sugar
â—¦ 1 ½ pounds cream cheese, at room temperature
â—¦ 1 tablespoon grated orange zest
â—¦ ¼ teaspoon kosher salt
â—¦ 4 large eggs
â—¦ 2 teaspoons vanilla extract
â—¦ 3 tablespoons fresh lemon juice
â—¦ 2 tablespoons orange juice concentrate
â—¦ ½ cup heavy cream


Recipe

Heat the oven to 350° F. Line a 9 by 13-inch baking dish with parchment paper.

Make the crust: Combine the shortbread crumbs, graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture into the bottom of the dish. Bake until light golden, about 10 minutes; set aside to cool. Decrease the oven temperature to 300° F.

Meanwhile, prepare the filling: In a small, heavy saucepan, simmer the orange juice with ¼ cup of the sugar over medium heat, stirring, until you have ¼ cup liquid; set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese with the remaining 1 cup sugar, the salt, and zest on medium-high until the cream cheese is completely soft and the sugar is fully incorporated, about 5 minutes. Make sure to scrape the bowl well. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the vanilla and scrape down the bowl. Add the orange reduction, lemon juice, orange juice concentrate, and heavy cream and beat until blended.

Pour the batter into the cooled shortbread crust and bake until completely set, 40 minutes. Cool at room temperature for at least 2 hours and refrigerate for at least another 2 hours or overnight before serving. Slice into 12 even squares and serve chilled.

Makes 12 large bars