Cream cheese orange bars

Sweet, creamy, buttery and very easy to make, these orange cream cheese bars are a great tea-time treat!

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Nutrition Facts

Cream cheese orange bars

Amount Per Serving

Calories 471 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Trans Fat 1g

Cholesterol 141mg47%

Sodium 319mg14%

Potassium 104mg3%

Carbohydrates 60g20%

Fiber 1g4%

Sugar 40g44%

Protein 7g14%

Vitamin A 846IU17%

Vitamin C 7mg8%

Calcium 44mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Cream cheese orange bars

A sweet and creamy tea-time treat

Prep Time15 minutes mins

Cook Time50 minutes mins

Chilling and cooling time3 hours hrs 15 minutes mins

Total Time4 hours hrs 20 minutes mins

Course: Dessert, Tea-time

Cuisine: British

Servings: 12

Calories: 471kcal

Equipment

• Square baking tin with parchment paper
• Large mixing bowl

Ingredients

For the shortbread base:

• 250 g plain flour
• 1/2 tsp salt
• 70 g caster sugar
• Zest of 1 large orange
• 220 g butter chilled and cubed

For the filling:

• 220 g cream cheese – we used Paysan Breton French Sea Salt cream cheese
• 400 g caster sugar
• 40 g plain flour
• Juice of 1 large orange
• Zest of 2 large oranges
• 6 eggs
• 1 tsp vanilla extract
• icing sugar, for dusting
• Optional: slices of orange for decoration

Method

• Pre-heat the oven to 180ºC and line a square baking tin with parchment paper.
• First make the shortbread base. In a large bowl, combine the flour, salt, caster sugar and orange zest. Add the cubed butter. Using the tips of your fingers rub the butter through the flour until you have a breadcrumb like texture. Be careful not to over work it.
• Pour the mix into the prepared baking tin and press it down until compact. Bake in the oven for 20-25 minutes until just starting to turn golden brown. Set aside.
• To prepare the filling. In a large mixing bowl, stir together the cream cheese and caster sugar until smooth. Mix in the flour, juice and zest of two oranges, the eggs and vanilla extract until completely incorporated. Pour the filling mixture over the shortbread base and place back in the oven for 40-45 minutes until set.
• Leave to cool for 15 minutes and then place in the fridge to cool for 3-4 hours.
• Remove from the tin, slice into bars and sprinkle with icing sugar. You can decorate the bars with slices of orange for an extra zesty kick.

Nutrition

Calories: 471kcal | Carbohydrates: 60g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 319mg | Potassium: 104mg | Fiber: 1g | Sugar: 40g | Vitamin A: 846IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg

Recipe courtesy of www.paysanbreton.co.uk 

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