Calamansi Cheesecake Bars

Calamansi rubbish Sticks are the ultimate sweet treat! Rich, delicate and bursting with citrus flavor, they ’re sure to be a crowd favePerfect as an after- mess cate ormid-day snack!
still, Kawaling Pinoy is the place to be! Every time I offer vacation fashions to help you celebrate the season in a succulent way, and this time we demurred off the tradition with Slow Cooker Ham, If you’re planning your vacation fests and want to add Noche Buena to your menu.

Next over in our vacation series is the oldie but kickshaw calamansi cheesecake form I posted on the blog in December 2015! I ’m agitated to bring it back to the spotlight just in time for Christmas.
There are two corridor to the form, but do n’t let that put you off. The way are enough simple, you ’ll have these succulent cate bars ready to enjoy in no time.

In fact, it’s so easy to whip up from scrape. Unlike the classic cheesecake interpretation, there’s no water bath to contend with, and no cracking on the face.

Cheesecake Dough

  • launch with room temperature cream rubbish. It should be soft enough to spread easily and without lumps.
  • Don’t over mix and use a low speed as too important air in the batter can beget cracks or small craters on the face of the cheesecake.
  • Add flour or cornstarch. A small quantum of bounce prevents the eggs fromover-curdling for a cottony texture and helps help cracking.
  • No calamansi on handcover lately squeezed bomb or orange juice!

Graham cracker crust

  • Line the baking dish with aluminum antipode to make it easier to remove the cheesecake after  incinerating.
  • You can use store– bought graham cracker motes or make your own by grinding them in a food processor or crushing them inside a zip-top bag with a rolling leg into fine motes.
  • No graham crackers available in your area? Digestive biscuits work too!
  • For redundant depth of flavoruse brown sugar rather of grained sugar.
  • Pack the crust as tightly and curtly as possible with the bottom of a jar or measuring mug.
  • Allow cheesecake to cool fully before covering to help condensation from trickling on top.
  • For easier slicing and servingchill for at least 2 hours or overnight until fully stupefied and set.
  • Dust the bars with pulverized sugar or enjoy them as they are. Either way, the combination of the citrus flavor of the calamansi with the sweet velvety cheesecake makes for a succulent cate that’s hard to repel!

How to store

  • Don’t leave the cabin rubbish sticks at room temperature for further than 2 hours.
  • Store in an watertight vessel or cover the vessel tightly with plastic serape and chill for over to 3 to 5 days.
  • To induratewrap collectively in plastic serape place in an watertight vessel and indurate for over to 3 months.