{"id":5702,"date":"2024-02-12T18:15:59","date_gmt":"2024-02-12T18:15:59","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/cheesecake-bars\/"},"modified":"2024-02-12T18:15:59","modified_gmt":"2024-02-12T18:15:59","slug":"cheesecake-bars","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/cheesecake-bars\/","title":{"rendered":"Cheesecake Bars"},"content":{"rendered":"

I started making these cheesecake bars twenty years ago. They’re beautiful, wildly decadent, and the perfect special treat. Pools of citrus curd blend into a vanilla flecked cream cheese filling. A shortbread cookie crust provides crunch and structure as the base. With each bite you’re hit with a blast of citrus intensity, and the swirl top is dramatic and beautiful.
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Cheesecake Bars: The Inspiration<\/h2>\n

There was a moment in the early 00s where ripple-topped cheesecake bars were having a real moment<\/em>. I clipped a number of versions from newspapers and magazines including one from Food & Wine<\/em> magazine and another from the Spring 2004 issue of Donna Hay<\/em>. These bars were typically lemon flavored but I found over the years that I really love making zesty grapefruit versions, or my absolute favorite (pictured here) – blood orange. I include instructions in the recipe below.
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The Ingredients<\/h2>\n

The ingredient list for these cheesecake bars is quite straight forward. If you keep cream cheese on hand, you might have the rest of the ingredients in your pantry. A couple notes related to key ingredients.<\/p>\n