If the filling has puffed a little during baking it will settle back quickly. We want defined swirls of jam.īake for 30-40 minutes until the centre is just set. Using a sharp knife swirl the jam into the filling. Pour the cheesecake filling onto the base and smooth the top.ĭrop spoonfuls of the cherry jam on top of the filling. Add the melted chocolate and mix to combine. Beat to combine.Īdd the eggs one at a time, making sure they are combined well. When the mix is smooth add the sugar, salt, vanilla and flour. When the cheese is smooth and creamy add the sour cream. In a standing mixer with a paddle attachment or using a hand held mixer, beat the cream cheese on it’s own for a few minutes. Press the mixture into pan and flatten with the back of a spoon.īake for 10 minutes until starting to puff and set a bit. Use a fork to work the butter together with the cocoa and crumbs. Line an 8 inch square pan with baking paper.īlitz the graham crackers or digestive biscuits to crumbs. If you need to warm ingredients in a hurry, place the sealed packages in warm water 10 to 15 minutes. Focus, we’re talking about cheesecake today! To avoid a lumpy filling it’s important that all your ingredients are at room temperature, especially the cream cheese. I am going to adapt them into a low sugar snacking cookie sometime soon. You should make the graham crackers by the way. I had half a batch of homemade graham crackers that found a home here alongside the jam.
This also falls squarely into my goal to eat more things I made myself this year. I think I have my new go-to cheesecake bar. I had a friend over for dinner on Monday so I put my thinking cap on and came up with these bars. There’s only so much toast a girl can eat. One of the first things I made was a cherry jam and I have been looking for ways to use it. Hello my lovelies! I am going through a preserving phase at the moment. Prep Time : 20 Minutes | Cook Time : 10 + 40 Minutes | Total Time : 3 hours | Difficulty : Easy
0 kommentar(er)
