It’s a big day on the blog. I still can’t believe it myself, but Mommie Cooks officially turns two today. Considering that I began this little project on my own birthday, I am also officially celebrating my 30th year. For the 6th time. Ok, ok fine, for the 8th time. A girl is allowed to fudge her age once in a while, right?
It’s difficult to even remember life before this little adventure. It has filled my days in so amazing many ways. Some were anticipated, but most were beyond what I ever could have imagined. Two years and 310 posts later, this blog has become a part of me that I cherish. I look forward to continuing to grow and nurture it for many years to come.
I’m going to start off year three with a recipe that was inspired by a flavor of ice cream that had me at hello. What’s that? You say ice cream can’t talk? Well, this one did. I was wandering down the aisle of the frozen food section at my good friend Trader Joe’s, minding my own bees wax when out of the corner of my eye I spotted a quart of Lemon Gingersnap ice cream. I gave it a hard ponder and decided to walk on by. This chica doesn’t need another sweet gracing her house. But then it happened. As I was reaching for a bag of frozen spinach (clearly feeling guilty for even pondering such a sugar laced idea), I heard it. The ice cream distinctly said, “Hello. You know you want to try this fun flavor combination.”
Dang it. The ice cream was right. I would have never thought to pair gingersnaps with lemon. So I relented and adopted my very own taste pleasing bucket. I have to say, there is nothing more magical than that first spoonful of a symphony of flavor that is just meant to be together. I seriously could have eaten the entire quart. Good thing I purchased the talking version so it could tell me to knock it off and put it back in the ice box before I got carried away.
These bars are a tribute to the new addition in my freezer. They blend together the bright flavor of lemons with the sweet and rustic taste of gingersnaps for an after meal treat that’s sure to satisfy.
Begin by putting together a simple gingersnap crust. I baked up Smitten Kitchen’s homemade version and used those, but store bought works just as well.
Next up you’ll put together the makings of a cheesecake layer. Because EVERYTHING tastes better with a little cheesecake in the middle.
Pour the cheesecake mixture over the crust and cook it up until it’s no longer jiggly; about 20 minutes. Wouldn’t it be great if we could get rid of our own jiggly with a mere 20 minutes and some mild heat?
Finally, you’ll whip up a little homemade lemon curd. I’m surprised this stuff made it onto the dessert the way I was spooning it into my mouth.
Begin by mixing together a handful of eggs, some sugar and a few lemons worth of juice. Heat it up in a double boiler until thick and then remove from the stove and strain to assure ultimate smoothness.
Add in a little butter, some vanilla and a pound or so of lemon zest and you’re done. Cover and let it cool in the fridge.
When it’s fully chilled, pour it over the top of the cheesecake layer and you’re finished.
Let’s hope these bars can talk as well, because I don’t see myself putting this pan of delicious away any time soon.
Ginger Lemon Cheesecake Bars
Yield: 20 Single Serving Bars
Total Time: 45 min
Ingredients:
For the Crust:
3 1/2 Cups Gingersnaps, Ground up
4 Tbsp Unsalted Butter, Melted
For the Cheesecake Filling:
8 Oz. Cream Cheese
1 8 Oz. Can Almond Paste
2/3 Cup Sugar
2 Eggs
1 tsp Vanilla
For the Lemon Curd:
4 Lemons
1 Cup Sugar
4 Eggs
6 Tbsp Unsalted Butter
1 tsp Vanilla
Directions:
Mix together the cookie crumbs and the butter. Press it down into a 9x13" pan and bake in a 350 degree oven for 8-10 minutes. Let cool completely.
Cream together the cream cheese, almond paste and sugar.
Add in the eggs and vanilla. Beat on medium speed until smooth.
Pour over the cooled crust and toss back in the oven for 20 minutes at 350 degrees. Let cool.
Zest the four lemons and reserve for later.
Mix together the juice from the lemons, the sugar and the eggs.
Place the mixture in a double boiler and cook, whisking constantly, until it thickens You'll want a consistency just below pudding.
Remove it from the heat and add the butter in small chunks along with the vanilla.
Cover and place in the fridge until cooled.
Spread over the top of the cheesecake layer and chill until ready to serve.
Comments
Trackbacks
-
[…] would be a nice alternative for the non-chocolate lover in your life. I adapted the lemon curd from Mommie Cooks. The rest of the recipe is my […]
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Congrats on 2 years of blogging!! Keep up the GREAT work and the GREAT recipes!
COngrats on the big day-in 2 ways!! this looks divine and so springy!!! It’s been so nice to get to know you over the years and i look forward to our continued “friendship”! anne
Congrats on 2 years and happy 8th anniversary of your 30th birthday!!
Those look amazing, especially with the cool flavor combination.
Happy Birthday to you and the blog! And that ice cream has been speaking to me too. Love the cheesecake bars, and I hope you have a fabulous brunch this weekend.
Congrats on your 2yrs of blogging!!!
I am new to ur space but I must say u have a really beautiful space here filled with delicious recipes…
Looking forward to many many years of goodness…
Congrats on the blog milestone!! And what a great way to celebrate!! Send some my way 😀
Yummy, lovely flavors in these cheesecake bars! Congratulations 🙂
Happy birthday to you and your blog Julie! I am so glad I got to know you! Even though we live so far away from each other, we share things from our lives, our families, our adventures that somehow diminish the distance. To many great years for you and many beautiful creations for your blog! The cheesecake bars are awesome!
Happy Birthday to you Julie! Happy blog anniversary! you know how i always love to come and see what you are up to.
This recipe is going on my keepers and must try and Pinterest. Love anything with lemon and ginger snaps are one of my favourite taste sensation.
Hope you and your family are having a great weekend celebration.
Rita
This sounds wonderful! Happy blog anniversary and thanks for the recipe! I love your blog!
YAY!! I cannot believe it has only been 2 years!! Happy Birthday my friend!
Congratulations on your 2 year birthday! We started at almost the same time – OMG! Yummy just turned 2 on the 10th. But I have 10 more of those 30th birthdays on you though 🙂
Great idea for the cheesecake bars – bet those didn’t last long did they?!
These bars look so good, they make my knees buckle. I will absolutely be making it sometime soon!
Congratulations to you and your blog on your birthdays!
Happy blogiversary! 🙂
The truth is that I could just eat the gingersnap crust by the spoonful. I have a problem when it comes to crusts…although I guess it works out because my husband loves the rest of the cake minus the crust. Finally…I found a reason to keep him around. 🙂
Happy 2 year anniversary!
happy milestones all around! i was surprised the first time i had the lemon-ginger combination–it’s delightful!
Julie, I like everything that has lemon…and this one with ginger sounds and looks delicious, so creamy and tangy…
Hope you are having a wonderful week 🙂
Happy birthday to you and your blog! The combination of ginger flavor of the crust and lemon curd sounds magical!
Julie…I am so sorry I am late 🙁 Congratulations on you blogiversary and your “30th” b-day. We are now the same age, lol! This is a great recipe to celebrate with! Cheers to many more delicious and healthy years. a BIG virtual hug for you.
happy birthday and congratulations on your lovely blog! I hope you will continue to post great recipes as always just like this cheesecake bars
Oh how yummy do these look…my hubby loves ginger and lemon. We have guest coming this weekend…I need to make these!
A belated happy blog-day! Two is a major milestone! And what a way to celebrate…these lemon cheesecake bars look insane, in the best possible way, of course.