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Makes:
15 squaresPreparation Time:
20 minutesCooking Time:
35 minutes
Ingredients :
Crust:
2 cups500 mLgraham crumbs
1/2 cup125 mLbutter, melted
Filling:
2 pkg8 oz/250 g eachregular or light cream cheese, softened
1 cup250 mLsugar
3eggs
1/4 cup50 mLRobin Hood® All Purpose Flour
4 tsp20 mLfinely grated orange zest
1/4 cup50 mLfreshly squeezed orange juice, strained
1 can354 mLCarnation® Evaporated Milk
fruit and icing sugar for garnish
Directions :
1 : Preheat oven to 325°F (160°C).
Crust:
2 : Combine graham crumbs and butter in small bowl; press firmly onto bottom of 9″ x 13″ (3 L) pan.
Filling:
3 : Beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs, flour and orange zest, beating well after each addition. With mixer on low speed, fold in orange juice and evaporated milk.
4 : Pour batter into prepared pan and bake in preheated oven for 30-35 minutes or until centre is set. Cool in pan on wire rack. Chill for 4 hours or overnight.
5 : Garnish with fruit and icing sugar before serving. Keep refrigerated.
Tip(s)
Variation: For lemon cheesecake bars, use lemon zest and juice instead of orange.
If using 2% or Fat Free Carnation® Evaporated Milk, increase baking time to 45-50 minutes.
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