Rich and creamy vanilla cheesecake, with a hint of lemon zest on a graham cracker crust.
Top if off with homemade stewed cherries, and you have an irresistible seasonal dessert to take to any picnic or BBQ
Hey everyone! How’s your week going? Are you really feeling spring/summer? For me, there are two official kick-offs for summer. The first is Memorial Day, obvs, the second is the Jewish holiday of Shavuot. Shavuot usually falls in the beginning of June, and celebrates the giving of the Torah to the Jewish people. Traditionally, you eat food and desserts made with rich cream, milk, and cheeses. Think quiches, cheesecakes, blintzes…
How to make incredible cheesecake bars
These Cherry Cheesecake Bars are one of my favorite desserts ever!! I love this no-fuss method of making cheesecake. Unlike traditional NY style cheesecake, there’s no bain-marie (water bath) or waiting around with oven door open for an hour. These delicious bars bake for 35 minutes, then chill for a few hours in the fridge, thats it! It is crucial to let them chill completely before you slice into them, so you get nice clean cuts.
This recipe is super versatile! Make these Cheesecake Bars all summer long, substituting your favorite berries or fruit in the topping. You could easily riff on the original and make the top layer with blueberries, raspberries, blackberries, plums, rhubarb. Any fruit or berry would be delicious here. The beauty of this recipe is all about the layers. When you slice into these Cherry Cheesecake Bars, you see gorgeous EVEN layers of crust, cheesecake filling, and sweet cherry topping. I love the ratio of these layers! I know that sounds kind of weird, but it’s like each bite is perfectly balanced.
Tips for making the best homemade Cherry Topping
- I use this cherry pitter made by OXO. There are a few methods to remove pits from fresh cherries, but this pitter is by far the most efficient and budget friendly.
- Let your cherry topping cool to almost room temperature before layering it on the cheesecake. If the topping is too hot, it will melt the cheesecake layer.
- Use in-season cherries! If you can’t find them in your area, frozen cherries work too. Let them thaw slightly, and follow the recipe as normal. But please, please don’t use canned cherry pie filling! I promise you that this homemade version is 1000x better.
As always, this recipe is meant to be shared with your tribe. You guys know that I’m most passionate about how food brings us together. I love how we gather around the big communal table, because shared meals are so much more than the just the food. They are the experience, the inspired conversations, community, the bond. I LOVE to see how each of you brings my recipes to life in your own kitchen. If you make these Cherry Cheesecake Bars, snap a pic and tag me @lions.bread so I can see it and share it. Share the love guys!
Cherry kisses and cheesecake dreams, xoxo – LeAnne
Cherry Cheesecake Bars
Rich and creamy vanilla cheesecake, with a hint of lemon zest on a graham cracker crust. Top if off with homemade cherry sauce, and you have an irresistible seasonal dessert to take to any picnic or BBQ
Ingredients
Crust
- 16 graham crackers
- 1/3 cup granulated sugar
- 1/2 cup, 1 stick salted butter melted
- 1/2 tsp kosher salt
- 1 tsp pure vanilla extract
Cheesecake Layer
- 12 oz. cream cheese at room temperature
- 3 large eggs beaten
- 3/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 1 tsp lemon zest finely grated
Cherry Topping
- 3 cups pitted whole sweet cherries
- 2 tbsp salted butter
- 1/2 cup granulated sugar
- 1 tbsp plus 1 tsp cornstarch
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp almond extract
- 1/4 tsp kosher salt
Instructions
Preheat the oven to 350 degrees F. Generously spray a 9x13" baking pan with nonstick cooking spray.
To the bowl of a food processor, add the graham crackers, melted butter, kosher salt, sugar, and vanilla extract. Pulse until you've got fine crumbs. Pour the crumbs into the prepared baking pan, and use the back of a measuring cup or a glass to firmly press the crumbs into an even layer. Set aside.
In a large bowl, combine the softened cream cheese, eggs, sugar, lemon zest, and vanilla extract. Beat with an electric hand mixture on medium speed until the mixture is totally smooth and fluffy - about 3-5 minutes. Pour the cheesecake mixture over the prepared crust, and bake for 30-35 minutes or until firm and baked through. Set aside to cool totally.
In a medium saucepan, combine the pitted cherries, cornstarch, butter, sugar, and lemon juice. Cook over medium heat, bring to a boil and cook gently until thickened. Remove from heat, and allow to cool until almost room temperature. Pour the cherry topping over cooled cheesecake and spread evenly. Chill in the refrigerator for 3 hours until completely set.
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