Every time I discover something nice I like to share it with you, being related to food or not – and what makes me happy is that many of you feel the same, and I can ask you about something as far from the kitchen subject as a good product suggestion for frizzy hair that I get many answers – so, thank you.
Frizzy hair crisis almost averted – with the help of my Brazilian readers over on Facebook – now it’s my turn to share something special with you: one of my favorite food magazines, one that I use over and over again for both recipes and inspiration has now launched a beautiful website, packed with lots of delicious recipes and stunning photos – I hope you enjoy it!
Even though I rely on Delicious Australia very often, most of the times I tweak the recipes here and there, and this cheesecake slice is no exception: 200g of cookies would be swimming in 175g of butter, so I changed the recipe slightly and was very pleased with the result.
Yogurt lime cheesecake bars
slightly adapted from the wonderful Delicious Australia
200g digestive cookies
85g unsalted butter, softened
½ cup + 2 tablespoons (125g) granulated sugar
finely grated zest of 2 limes
300g thick Greek-style yogurt
300g cream cheese, room temperature
½ teaspoon vanilla extract
pinch of salt
icing sugar, for dusting
Preheat oven to 180°C/350°F. Lightly butter a 20x30cm (8x12in) baking pan, line it with foil leaving an overhang in two opposite sides and butter it as well.
Place the cookies in a bowl of a food processor and blitz until finely crushed. Add the butter and pulse until mixture resembles wet sand. Press firmly into base of pan. Chill for 15 minutes.
In a large bowl, rub sugar and lime zest with your fingerprints until sugar is fragrant. Add the yogurt and cream cheese and whisk to combine. Whisk in the eggs, one at a time, until smooth. Stir in the vanilla and salt, then pour over base. Bake for 20-25 minutes until set and slightly golden around edges. Cool, then chill until set. Dust with icing sugar and cut into bars to serve.