Peaches and Cream Bars

Michelle Lim, 2T4 PB

Artist’s Statement: This is a light summer twist on a cheesecake. The final product looks like it took some work, but in reality, it's very simple to make. This is the perfect recipe for busy medical students looking forward to warmer months!

Cream cheese filling

• 1 package (250 g) cream cheese, softened

• 70 g white sugar

• 1 egg

• ½ tsp vanilla

Base

• 110 g salted butter, softened

• 35 g white sugar

• 110 g all-purpose flour

Finishing touches

• 1 can (398 mL) of sliced peaches

• ½ tsp sugar mixed with ½ tsp cinnamon

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Instructions

Preparing the Base

1. Preheat oven to 350°F.

2. Cream butter and sugar until light and fluffy.

3. Add flour and mix until the combination forms a dough. It will look slightly rough in the beginning but trust the process! Keep mixing and it will eventually form a ball of dough.

4. Press this dough into an 8” x 8” pan or loaf pan.

5. Bake for 20 minutes. Let cool.

The Filling

1. While the base is cooling, beat the cream cheese and sugar until well incorporated.

2. Add in the egg and vanilla. Mix well.

3. Pour filling onto the cooled base.

Ready to Bake!

1. Increase oven temperature to 375°F.

2. Arrange peach slices over the cream cheese filling in any pattern you’d like.

3. Sprinkle with cinnamon sugar.

4. Bake for 30 minutes.

5. Cool and refrigerate for 2 hours before cutting.

Tip: Once peaches are in season, feel free to use fresh Ontario peaches!