Seriously Strong Spreadable Cheese Squares Original, 133 g

£13.6
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Seriously Strong Spreadable Cheese Squares Original, 133 g

Seriously Strong Spreadable Cheese Squares Original, 133 g

RRP: £27.20
Price: £13.6
£13.6 FREE Shipping

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Description

Stir, using your fingertips if necessary, until well combined with no lumps of brown sugar remaining. Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.

Don’t Press the Top Layer: Lay the second can of crescent roll dough gently over the filling without pressing down. Similar autumn-inspired cheesecake recipes to try are my classic Pumpkin Cheesecake, or Pecan Pie Cheesecake. Any of these will be perfect for your Thanksgiving dessert spread, or to bring to a football party this fall. Yes, you can even freeze these dessert bars! Store in an airtight container in the freezer for up to 2 months.Thaw in the refrigerator — not at room temperature. Recipe Variations Add a Garnish. Finish the top of each bar with a dollop of whipped cream, a dusting of powdered sugar, or a lemon wedge.

Even Spreading: Aim for a uniform layer of cream cheese mixture to ensure a consistent flavor and texture in every bite. Wondering why you should give this recipe a try? Well, besides being the perfect go-to treat when you’re craving something sweet and decadent, these cream cheese squares come with layers of flaky crescent rolls that make every bite irresistibly rich. Plus, the smooth cream cheese paired with a dash of cinnamon is a match made in heaven. Warm Up the Oven: Get things started by setting your oven to 375°F. As it’s heating, take some time to grease and flour a 9×13-inch pan. This will make your life a breeze when you’re trying to get those delicious squares out of the pan later. It completely depends how you slice it up, which is great because it makes this such a versatile cheesecake for parties and gatherings. I love a big chunk of cheesecake so I cut it into 12 slices, but for a party you may prefer to cut it into smaller slices so it feeds more people. You can cut into 16 slices, or even 24 bitesize slices. Can this cheesecake be made gluten or dairy free? Cap It Off: Roll out the second tube of crescent roll dough and gently place it atop the cream cheese layer. No need to press down—let it just sit there comfortably.

Don’t aerate the cheesecake batter. You want to mix rather than whisk or aerate the cheesecake filling – do it by hand or using a stand mixer fitted with the paddle attachment on the lowest speed setting.unsalted butter- I use unsalted butter because when we bake, we need to make sure we can control the salt in the recipe

You can make the cheesecake dairy free by replacing the butter and cheesecake with dairy free versions. Unfortunately Biscoff spread is not gluten free, so you cannot make the cheesecake gluten free using Biscoff spread and Biscoff biscuits. TroubleshootingWith its slightly fluffy crust that is similar to shortbread and the heavenly light and moist cheesecake layer, this recipe has always been a hit in our house. Everyone loves my mother-in-law’s recipe and can’t get enough of it! Drizzle in the water and allow the mixer to beat the mixture for 1 minute. The dough should look like playdoh. Let it cool and fill the gaps between the grids with apricot jam, or simply drizzle some over the top. When you're having burgers on the barbecue, you need cheese squares. Yes, they're processed and rubbery but they add to the party feel of eating outdoors with family and friends. Once baked, I cool the cheesecake bars in a turned-off oven with the oven door ajar, until they’re at room temperature. This usually takes about 1 hour to 1 hour 30 minutes.



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