Cranberry Cheesecake Bars as an extra
Serves 4
These decadent cranberry cheesecake bars have a velvety cream cheese centre swirled with tangy cranberry spread. With a buttery graham cracker crust, these bars are sure to impress the whole family.
Allergens:
Milk
•Wheat
•Egg
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time1 hour 30 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
1 unit(s)
Cream Cheese
(Contains Milk)
4 tbsp
Cranberry Spread
(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)
1.5 cup
Graham Cracker Crumbs
(Contains Wheat May contain Rye, Soy, Sulphites, Barley, Egg, Milk, Oats)
1 unit(s)
Egg
(Contains Egg)
1 cup
White Sugar
1 unit(s)
Sour Cream
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
6.66 tbsp
Butter*
(Contains Milk)
Nutrition Values
Calories810 kcal
Fat43 g
Saturated Fat26 g
Carbohydrate95 g
Sugar70 g
Dietary Fiber2 g
Protein11 g
Cholesterol165 mg
Sodium530 mg
Trans Fat2 g
Potassium150 mg
Calcium125 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.