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BARS - Cranberry Swirl Cheesecake Bar
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Redbook 9/12 Basic Crust: | |
1¾ cups | all-purpose flour |
½ tsp | baking powder |
¼ tsp | salt |
¾ cup (1½ sticks) | unsalted butter, softened |
½ cup | granulated sugar |
Yolk from 1 large egg | |
1 tsp | vanilla extract |
1. Heat oven to 350°F. Line a 13x9-inch baking pan with nonstick foil, extending foil 2 inches beyond pan at both ends. In a medium bowl, whisk flour, baking powder, and salt. 2. Beat butter and remaining ingredients with the paddle attachment of a mixer on medium speed until soft and creamy, about 2 minutes. On low speed, beat in flour mixture, scraping down the sides of the bowl until dough comes together. Drop small clumps of dough evenly into prepared pan. With floured fingers, press dough into an even layer. 3. Bake 20 minutes or until golden and set. If making chocolate dough (see right), bake until surface is dry and set. VARIATIONS: Chocolate crust: decrease flour to 1⅓ cups and add ⅓ cup unsweetened cocoa powder to dry ingredients. Orange crust: add ½ tsp grated orange zest to butter mixture. Lime-cornmeal crust: cut flour to 1½ cups, add ¼ cup yellow cornmeal to dry ingredients, and add ½ tsp grated lime zest to butter mixture. Cranberry swirl cheesecake | |
2 (8-oz) packages | light cream cheese, softened |
½ cup | granulated sugar |
2 large | eggs |
⅓ cup | light sour cream |
2 Tbsp | all-purpose flour |
1 tsp | vanilla extract |
1 (8-oz) can | jellied cranberry sauce |
1. Make orange crust and reduce oven temperature to 325°F.
2. Use the paddle attachment of a mixer on medium speed to beat cream cheese and sugar until creamy and smooth. On low speed, beat in eggs, then sour cream, flour, and vanilla until blended and smooth.
3. Whisk cranberry sauce in a small bowl until smooth. Stir in 3 Tbsp of the cheesecake batter until blended. Pour the remaining white batter over the warm crust, then spoon small dollops of the cranberry batter over the white batter and drag a small spatula across the surface until it looks marbled.
4. Bake 36 minutes or until surface looks dry and is set. Cool completely in pan on a wire rack. Refrigerate at least 2 hours or until firm and cold.
5. Lift ends of foil to transfer to a cutting board. Cut lengthwise into 6 equal strips, about 1½ inches wide. Cut each strip into 6 bars.
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