Cranberry White Chocolate Cheesecake Bars
Dec 15, 2022 22:24:19 GMT -5
Post by maybetoday on Dec 15, 2022 22:24:19 GMT -5
CRANBERRY WHITE CHOCOLATE CHEESECAKE BARS
yield 24 2-INCH BARS prep time 30 MINUTES cook time 1 HOUR 15 MINUTES additional time 6 HOURS total time 7 HOURS 45 MINUTES
INGREDIENTS
FOR THE CRANBERRY FILLING:
8 ounces (226g) cranberries (fresh or frozen)
1/2 cup (118ml) water
1/3 cup (67g) granulated sugar
1 & 1/2 teaspoons orange juice
1/2 teaspoon orange zest
FOR THE CRUST:
1 & 3/4 cups (198g) vanilla wafer crumbs
6 tablespoons (85g) unsalted butter, melted
FOR THE CHEESECAKE:
16 ounces (454g) cream cheese, at room temperature
3/4 cup (150g) granulated sugar
3 large eggs
4 ounces (113g) white chocolate, melted and cooled
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CRANBERRY FILLING:
Place the cranberries, water, sugar, orange juice, and zest in a medium saucepan. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil.
Reduce the heat to medium-low, and continue cooking for 10 minutes or until the berries are soft. Set aside to cool.
TO MAKE THE CRUST:
Preheat oven to 350°F. Lightly grease a 9”x 13”x 2” baking pan.
Combine the cookie crumbs and butter until thoroughly mixed. Press into the bottom of the
prepared pan.
Bake 10 to 12 minutes, or until lightly browned. Set aside to cool.
TO MAKE THE CHEESECAKE:
Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Add the eggs, one at a time, mixing well after each addition. Mix in the cooled white chocolate and vanilla.
Spread the cheesecake mixture evenly over the partially baked crust.
Drop the cranberry mixture by teaspoonfuls over the top of the cheesecake. Use a thin knife to swirl the cranberries into the cheesecake.
Bake 40 to 45 minutes, or until the center appears set. Cool completely in the pan on a wire rack. Then cover and refrigerate at least 6 hours before serving.
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yield 24 2-INCH BARS prep time 30 MINUTES cook time 1 HOUR 15 MINUTES additional time 6 HOURS total time 7 HOURS 45 MINUTES
INGREDIENTS
FOR THE CRANBERRY FILLING:
8 ounces (226g) cranberries (fresh or frozen)
1/2 cup (118ml) water
1/3 cup (67g) granulated sugar
1 & 1/2 teaspoons orange juice
1/2 teaspoon orange zest
FOR THE CRUST:
1 & 3/4 cups (198g) vanilla wafer crumbs
6 tablespoons (85g) unsalted butter, melted
FOR THE CHEESECAKE:
16 ounces (454g) cream cheese, at room temperature
3/4 cup (150g) granulated sugar
3 large eggs
4 ounces (113g) white chocolate, melted and cooled
1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE CRANBERRY FILLING:
Place the cranberries, water, sugar, orange juice, and zest in a medium saucepan. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil.
Reduce the heat to medium-low, and continue cooking for 10 minutes or until the berries are soft. Set aside to cool.
TO MAKE THE CRUST:
Preheat oven to 350°F. Lightly grease a 9”x 13”x 2” baking pan.
Combine the cookie crumbs and butter until thoroughly mixed. Press into the bottom of the
prepared pan.
Bake 10 to 12 minutes, or until lightly browned. Set aside to cool.
TO MAKE THE CHEESECAKE:
Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Add the eggs, one at a time, mixing well after each addition. Mix in the cooled white chocolate and vanilla.
Spread the cheesecake mixture evenly over the partially baked crust.
Drop the cranberry mixture by teaspoonfuls over the top of the cheesecake. Use a thin knife to swirl the cranberries into the cheesecake.
Bake 40 to 45 minutes, or until the center appears set. Cool completely in the pan on a wire rack. Then cover and refrigerate at least 6 hours before serving.
link
