I am a New Yorker, baker, a soap maker, artist, crafter and most importantly a Mother and a Wife.
I love sharing my love of food with others. This is a personal journal of recipes that I love. I want to share these recipes with family and friends. Your all invited and I hope you find something on my blog that makes you happy. Enjoy life, your family and good friends around a table of home cooked food made with love.
I saw this recipe on Lynda's Recipe Box. It sounded delish. I did make a few changes, because I like the added richness from the sour cream and butter from a New York Cheesecake that I made recently. Like I really needed to gild the lily here. Well, you can never have enough butter or sour cream, right? This one is definitely a keeper and I know I will be making this all the time. Thanks Lynda:)
adapted from Lynda's Recipe Box
I doubled Lynda's original recipe and made a few more fattening changes.
Click on the link above to see her recipe.
Ingredients for crust:
2/3 cup brown sugar
2/3 cup soft butter
2 cup flour
Cream the brown sugar and butter together. Then blend in the flour until crumbly. Separate 1 cup for topping. Place the rest in a 13x9 inch spray baking pan with spray release and press down to make crust. Bake at 350 degrees for about 10 minutes. Remove from oven to cool.
Ingredients for filling:
4- 8 ounce bars of cream cheese, softened
1 1/4 cup granulated sugar
8 tablespoons sour cream
1 stick butter, room temperature
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla
In a large bowl, beat the cream cheese and sugar until creamy. Add the eggs, milk, lemon juice and vanilla and beat well. Pour the cream cheese mixture over the crust and spread out evenly. Sprinkle the reserved flour mixture (topping), over the cream cheese filling. Bake at 350 degress for about 25 minutes. Cool and refrigerate. Cut into bars and enjoy!