Friday, June 8, 2012

Cheesecake bars

I made these cheesecake bars one time last summer and decided to make them again recently for a friends birthday.

The recipe, from Cooking Light, calls for fresh cherries, which are used to make what is basically a jam. I decided to skip that step and just buy some jam instead. Last time I used blackberry jam, but this time I found cherry jam and used that instead. Here's the original Cooking Light recipe, and here's my version:


4 1/2 ounces gluten-free flour mixture (about 1 cup. I used sorghum, brown rice and tapioca)
3 tablespoons powdered sugar
1/8 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3 1/2 teaspoons ice water
3/4 cup (6 ounces) 1/3-less-fat cream cheese
1/3 cup fat-free plain Greek yogurt
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
Cherry or other flavored jam (about one small jar, depending on how much you like)
Preheat oven to 350°.

Line an 8-inch square glass or ceramic baking dish with parchment paper. (I use a small rectangular glass pan).

Place flour, powdered sugar, and salt in a food processor; pulse 2 times to combine. Add chilled butter, and drizzle with ice water. Pulse 10 times or until mixture resembles coarse meal. Pour the mixture into prepared baking dish (mixture will be crumbly). Press mixture into bottom of dish.

Bake at 350° for 23 minutes or until lightly browned. Cool completely. Reduce oven temperature to 325°.

Place cream cheese and remaining ingredients in food processor; process until smooth.

Spoon cream cheese mixture over cooled crust; spread evenly. Dollop cherry mixture over cream cheese mixture, and swirl together with a knife.

Bake at 325° for 36 minutes or until set. Cool on a wire rack. Cover and chill at least 3 hours.

Theses are good bars. My only problem with them is that I can't get them to turn out too pretty. I don't like to serve them in the pan because of the parchment paper, but I think they look kind of messy all cut up on a plate. (That's why there's no picture). Oh well, at least they taste good.

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