Barres de gâteau au fromage à la canneberge
4 portions
Ces barres décadentes de gâteaux au fromage et aux canneberges sont faites d'un centre velouté de fromage à la crème et d'une tartinade relevée de canneberges. Avec une croûte aux biscuits Graham, ces barres ne manqueront pas d’impressionner toute la famille.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Fromage à la crème
(Contient: Lait)
4 cs
Tartinade de canneberges
(Contient: Soya, Sulfites, Blé, Crustacés, Moutarde, Lait, Oeuf, Poisson, Sésame, Peut contenir des traces d’allergènes)
1.5 tasse(s)
Biscuits Graham, émiettés
(Contient: Seigle, Soya, Sulfites, Orge, Oeuf, Lait, Avoine, Peut contenir des traces d’allergènes, Blé)
1 pièce(s)
Œuf
(Contient: Oeuf)
1 tasse(s)
Sucre blanc
1 pièce(s)
Crème sure
(Contient: Lait)
Pas inclus dans votre livraison
0.13 cc
Sel*
6.66 cs
Beurre*
(Contient: Lait)
Instructions
- Grease an 8x8-inch metal baking tin with 2 tsp softened butter.
- Line the base and sides of the tin with parchment paper, pressing down to adhere. (NOTE: Leave a 2-inch overhang on the sides of the tin. This helps to easily remove cheesecake bars once chilled.)
- Add 6 tbsp butter to a small pot over medium-low heat. Cook, stirring occasionally until butter is melted, 1 min.
- Meanwhile, add graham cracker crumbs, 3 tbsp sugar and a pinch of salt to a medium bowl, then stir to combine. Pour melted butter over graham cracker mixture and stir until mixture is combined and has the appearance of wet sand.
- Transfer graham cracker crumbs to the prepared baking tin, then press mixture firmly down into the bottom. (TIP: Use the bottom of a 1/3 cup measuring cup to press the graham cracker mixture into the tin.)
- Bake in the middle of the oven until the crust is lightly golden-brown, 10-12 min.
- Meanwhile, add cream cheese and 1/3 cup sugar to a large bowl, then beat using an electric hand mixer or whisk until combined and no lumps remain, 1-2 min. Beat in egg and sour cream until smooth, 1 min.
- Remove graham cracker crust from the oven, then reduce oven temperature to 325ºF.
- Pour cheesecake batter over graham cracker crust, then smooth into an even layer using the back of a spoon or spatula.
- Dollop teaspoon sized amounts of cranberry spread over cheesecake batter, then gently swirl through using a knife.
- Bake cheescake in the middle of the oven until filling is set around the edges with a slight wobble in the centre when gently shaken, 15-25 min.
- Remove from the oven and transfer to the a wire rack to cool for 30 minutes before transferring to the fridge to cool completely, 1 hr.
- When fully cool, remove cheesecake from the baking tin by running a butter knife along the edges of the pan, then gently pulling on the parchment paper.
- Cut into 12 slices and serve.
