Cream Cheese Custard Bars: A Velvety, Two-L

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Absolutely! Here’s a detailed, unique article on “Cream Cheese Custard Bars: A Velvety, Two-Layer Delight”, with a step-by-step method.


Cream Cheese Custard Bars: A Velvety, Two-Layer Delight

If you’re searching for a dessert that is both indulgent and comforting, Cream Cheese Custard Bars are an irresistible choice. This treat combines a buttery, slightly crisp base with a luxuriously smooth custard filling that melts in your mouth. Perfect for family gatherings, potlucks, or just a sweet weekend indulgence, these bars are surprisingly easy to make yet feel decadently sophisticated.

Ingredients

For the Crust:

  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt

For the Cream Cheese Custard Filling:

  • 8 oz (225g) cream cheese, softened
  • 2/3 cup (130g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) heavy cream or milk

Optional Topping:

  • Powdered sugar, for dusting
  • Fresh berries or fruit slices

Step-by-Step Method

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This ensures your bars come out in perfect squares without sticking.


Step 2: Make the Crust

  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Gradually add the flour and salt, mixing until a soft dough forms.
  3. Press the dough evenly into the prepared pan, making sure the surface is smooth and compact.
  4. Bake the crust for 15–18 minutes, or until lightly golden at the edges. Remove from the oven and let it cool slightly while preparing the filling.

Step 3: Prepare the Cream Cheese Custard

  1. In a separate bowl, beat the cream cheese until smooth and creamy. Avoid overmixing to prevent air bubbles.
  2. Add the sugar gradually and continue to beat until fully incorporated.
  3. Mix in the eggs one at a time, followed by the vanilla extract.
  4. Slowly fold in the heavy cream or milk until the mixture is silky and uniform.

 

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