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Strawberry cheesecake crumble bars1/18/2024 ![]() The error is in the streusel recipe for these bars and it is the American measurements which are wrong. I have had the error corrected for future print runs but I wanted to make sure you have the correct recipe ahead of the books wide US release. After the book was sent to some friends in the US an error in one element of one recipe was spotted. To make the book more universal the ingredients were also listed in cups and ounces to make the book accessible to those who don’t use a scale (although I will encourage you to try, kitchen scales are very low cost and it means you don’t have to convert recipes that use grams plus most importantly it means less washing up). The recipes were developed and tested with a scale, it’s the method I find the most straightforward and it ensures accurate baking. Basically if you’ve got some fruit, you can probably make a version of these.īefore we get to the recipe I do need to make one confession and one correction. The recipe is also endlessly adaptable, since the release of the book a month ago I’ve seen versions with cherries, apricots, tayberries, strawberries. The cheesecake filling itself is very simple, a sour cream spiked affair giving a wonderful tang that goes so well with the raspberries. In the recipe the streusel does double duty, it forms the crust the cheesecake rests upon and it forms the streusel topping. Now, the reason I love them is partly the simplicity and then of course the finished result,who could say no to a cheesecake bar. To get you all excited I wanted to share one of my favourites from the book, also one of the easiest, the raspberry cheesecake streusel bars. It is now officially less than a month until the book is released in the US and Canada, by which point it should also be back in stock in Australia and New Zealand. Time for another #onetinbakes recipe? Why yes, I think it just might be.
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