concluding, that you can never go wrong with a recipe from cynthia.

ingredients (form 34 x 24 cm)

dough

• 280 g flour
• 20 g icing sugar
• 1/4 teaspoon salt
• 250 g butter, cold, in cubes
• 175 g cream cheese, not too colg
• 1 teaspoong lemon juice

filling

• 350 g cream cheese
• 100 g sugar
• 1 egg
• 1 tbsp vanilla extract

plus

• 1 egg yolk
• 1 teaspoon water
• 45 g sugar
• 1 tbsp cinnamon

mix flour, icinig sugar and salt. in a food processor or with a hand mixer blend in butter, cream cheese and lemon juice. only stir until you get a crumbly Dough.

form a flat, about 10 x 20 cm rectangle with the dough, wrap in cling wrap and let rest in fridge for 1 hour. the colder the dough is, the easier it is to work with it.

preheat oven to 180°. grease form or line with baking paper.

for the filling beat cream cheese and sugar with a handheld mixer until creamy. add egg and vanilla extract, beat a bit more.

with a knife horizontally part the cold dough. roll out the first half of the dough until 5-6 mm thin, cut so it fits the form and place it in it.

spread the filling evenly on the dough, leave 1 cm edge.

roll out the second half of the dough until 5-6 mm thin, cut so it fits the form and place on filling. gently press the edges to close them.

for the glazing whisk egg yolk with water and coat dough with it. bake in hot oven for 25 min until golden brown.

blend sugar with cinnamon. remove cake from oven, sprinkle generously with cinnamon sugar and bake for another 3 min. before cutting let cool down on a cooling rack. the bars are best enjoyed at room temperature – do not place in fridge.

Filed under: cakes, sweets Tagged: cakes, cheesecakes pies & tartes, cinnamon, cream cheese bars, cynthia barcomi, sweets