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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Cream Cheese
(Contains: Milk)
4 tbsp
Cranberry Spread
(Contains: Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame, May contain traces of allergens)
1.5 cup
Graham Cracker Crumbs
(Contains: Rye, Soy, Sulphites, Barley, Egg, Milk, Oats, May contain traces of allergens, Wheat)
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
Cooking Steps
- 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.
