Cherry cheesecake bars

9

PREP TIME

20 min

TOTAL TIME

50 min

Makes

24 bars

* PLUS 3 hours cooling time
Cherry cheesecake bars

Photo, Roberto Caruso.


Ingredients

  • 1/2 cup unsalted butter , melted
  • 2 cups graham-cracker crumbs

Filling

  • 3 250-g pkgs cream cheese , softened
  • 1 cup granulated sugar
  • 3 eggs , at room temperature
  • 1/2 cup sour cream
  • 1 tsp lemon zest
  • 1 tbsp lemon juice

Topping

  • 2 cups frozen cherries
  • 3 tbsp sugar
  • 1 tbsp lemon juice
  • scant 1/3 cup water
  • 2 tsp cornstarch

Instructions

  • PREHEAT oven to 325F. Spray a 9×13-in. metal pan with cooking spray and line with parchment to overhang on 2 sides.
  • CRUST: Stir crumbs and butter in a small bowl until crumbs are moist. Press firmly and evenly into prepared pan and bake until golden, 10 min. Let cool.
  • FILLING: Beat cream cheese in a large bowl, using an electric mixer on medium-low, scraping down sides occasionally, until very smooth, 4 min. Beat in sugar until combined, 3 min. Beat in eggs, 1 at a time, on low speed, scraping bowl between additions. Beat in sour cream, lemon zest and lemon juice until smooth. Pour batter over prepared crust and smooth top.
  • BAKE until filling is set, 35 to 40 min. Cool on a rack for 1 hour. Cover with plastic wrap and refrigerate 1 to 2 hours. Cut into bars.
  • TOPPING: Stir frozen cherries, sugar, lemon juice, water and cornstarch in a medium saucepan over medium. Cook, stirring often, until mixture is thickened, 5 to 7 min. Pour into a bowl to cool. Kitchen Tip: Bars will keep in refrigerator up to 3 days, or wrap with foil and freeze for up to 1 month.

Chatelaine Quickies: Instant cherry sorbet

Nutrition (per square)

  • Calories
  • 223,
  • Protein
  • 4 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 17 g,
  • Sodium
  • 155 mg.
  • Good source of
  • vitamin A