Cherry Cheesecake Swirl Bars
with Sliced Almonds | 16 servings
- Eggs
- Milk
- Wheat
- Tree Nuts
Whip out this dessert for a gathering and people will think you deserve a spot on the Great British Baking Show. Don’t worry, though. This festive cheesecake looks super impressive but is actually easier than pie. The crust, which you simply press into the baking pan, uses packaged cookie mix as a clever shortcut. The cream cheese filling is just whisked together—no special equipment needed. Then the fun part is swirling the cherry jam on top. Get creative and channel your inner Jackson Pollock!
Ingredients
3 unit
Cherry Jam
2 unit
Eggs
(Contains: Eggs)
24 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
6.25 ounce
Sugar Cookie Mix
(Contains: Milk, Wheat)
2 tablespoon
Flour
(Contains: Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
4 tablespoon (tbsp)
Butter
(Contains: Milk)
4 tablespoon (tbsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 350 degrees. Wash and dry produce.
Line an 8-by-8-inch baking dish with aluminum foil or parchment paper, leaving a 2-inch overhang on two sides; lightly coat with oil (or nonstick cooking spray).
Zest and halve lemon.
Quarter 4 TBSP butter; place in a medium microwave-safe bowl. Microwave until melted, 1 minute.
Crack one egg* into a small bowl and lightly whisk.
Using a rubber spatula or large spoon, stir cookie mix, flour, and a pinch of salt (leave out if your butter is salted) into bowl with melted butter.
Stir in beaten egg until no dry streaks remain. Press dough into prepared baking dish in an even layer. Wash out bowls.
Place cream cheese in bowl used for butter; microwave until softened, 1 minute.
Whisk in remaining egg, ¼ cup sugar, 1½ tsp lemon juice, and a big pinch of lemon zest until no lumps remain.
Pour cheesecake filling on top of crust; spread out in an even layer.
Place jam in bowl used for egg; stir in hot water 1 tsp at a time until mixture reaches a pourable consistency.
Dollop spoonfuls of jam mixture all over cheesecake filling; using a butter knife or chopstick, swirl jam into filling. Sprinkle with almonds.
Bake on middle rack until cheesecake is set and edges are golden, 28-33 minutes. (TIP: To check if it’s set, give the pan a gentle shake—the center should have only a slight wobble and the edges should be firm.) Let cool completely in pan, then refrigerate until chilled, about 2 hours.
Using foil overhang, lift cheesecake out of pan and place on a cutting board. Cut into 16 squares and serve. (TIP: Use a sharp knife and wipe between cuts with a wet, hot towel for clean edges.) Store covered in refrigerator for up to 4 days.
