I wanted to make something special for our anniversary dessert. I mean how else can you follow Champagne Risotto. Then when I came across a recipe for Fresh Cherry Cheesecake Bars in the July 2011 issue of Cooking Light magazine, I knew I had a winner. Plus I still had bags upon bags of cherries that I had bought when I freaked out that they were going out of stock.
I’ve adapted the recipe quite a bit. For starters, after reading the recipe, the crust sounded an awful lot like a shortbread bar crust. That being the case, I knew I had to use the crust from my new addiction.
I also made it to accommodate a 9-inch-by-13-inch baking dish. This clearly is no longer a “light” recipe.
The cheesecake then baked at 325F for 35 minutes at which point I removed it and let it cool. The cheesecake then needs to be covered and chilled for at least three hours before serving. Once chilled, I sliced the cheesecake into bars and served.
The result: a creamy, delicious little bar of cheesecake goodness. Mike and I loved them and easily gave them 4 spoons. The kids on the other hand were not as impressed. Mr. N didn’t like them at all. Miss A said she did, but then left 3/4 of her bar on her plate (which I happily ate for her). I think, perhaps, they were too rich for them.
Now, many of you may remember how I hid my strawberry lemon bar addiction in the freezer. Well, my freezer is full of little treats again; although this time I didn’t have to hide them. Only Mike and I will eat them.
I placed the leftover bars on a cookie sheet lined with parchment paper, wrapped them in a sealable plastic wrap and stuck them in the freezer. They have been a wonderful little frozen treat. It’s almost like an ice cream bar. Delicious!
Now if you’ll excuse me, I’m off to visit my freezer.
Print this recipe: Cherry Swirl Cheesecake Bars