Peach Cheesecake Bars
...and what I'm planning to make for a BBQ this weekend.
I had a ton of cream cheese & peaches leftover from a shoot this week and I’m having people over on Saturday. So I wanted to make something with those ingredients that was make ahead: Peach Cheesecake Bars. This is how a lot of my recipes are conceived: What food do I have leftover from a shoot? These have a cookie base, creamy vanilla & maple cheesecake filling, fresh peaches (and a few blueberries) and then a cookie crumble on top. It could sound complicated, but it’s super quick to make. The only planning ahead is getting the butter and cream cheese to room temp. The recipe is at the bottom of this email and is visible to subscribers.
BBQ This Weekend
We are having some friends up to our lake house this weekend. I texted everyone and told them I’d be putting some things on the grill, making dessert, picking up tomatoes from the farmstand and they can all bring a side. As per usual for me, I’m having a crazy busy week so it all has to meet the “make ahead” model. Here’s what i’m making, maybe it will inspire your weekend cooking:
No Recipe Ribs (click to see the reel of it): I’m going to dry rub (kosher salt, brown sugar, Chinese five spice) the ribs and bake them today (Friday) leaving just the grilling for Saturday afternoon.
Miso Chicken Thighs: I’m going to marinate chicken thighs in miso, garlic and ginger today and put them on the grill Saturday afternoon
Grilled Peppers: I also had a ton of peppers from the farmers market leftover form this week’s shoot. I’ll slice them and toss those on the grill to get tender and charred. Then have a bowl of olive oil, garlic, lemon zest, capers and fresh parsley waiting for them to be thrown into while still how.
Peach Cheesecake Bars: That will be the dessert. I made them early Friday morning and they will hang out in the fridge until Saturday afternoon.
What I’m Loving This Week:
Benrinner Mandoline: You may have seen this mint green mandoline pop up in photos or on my instagram. It’s one of my FAVORITE kitchen tools. It’s much more low profile than some of the bigger clunkier mandolines out there and I also find it just works better. I’ve been using it a ton the last few weeks to get very thin shred of zucchini for my fritters and the quick zucchini pasta from last week.
Tomato Sandwiches: We’re finally IN tomato season and it’s just glorious. I’m averaging about 5 Tomato Sandwiches (or toasts really) per week. My favorite way is a toasted piece of sourdough (trader joes), a slather of Hellman’s Mayo, thick slices of tomatoes, a generous sprinkle of kosher salt, and a few torn pieces of basil. Done. YUM.
Makes 9 bars
Cream Cheese Filling:
2 (8 ounce) packages of cream cheese, room temp