Recipe courtesy of Ree Drummond
Mascarpone Cheesecake Bars
Getting reviews...
- Level: Easy
- Total: 3 hr 30 min (includes cooling and chilling time)
- Active: 35 min
- Yield: Serves 12 - 16
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 624
- Total Fat
- 34 g
- Saturated Fat
- 17 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 8 g
- Cholesterol
- 124 mg
- Sodium
- 466 mg
These bars are perfect for parties or potlucks. They are cooked in a lined 9-by-13-inch dish to make them easy to remove, and placing a pan of water on the bottom rack of the oven during the cooking guarantees a cheesecake with no cracks!
- Level: Easy
- Total: 3 hr 30 min (includes cooling and chilling time)
- Active: 35 min
- Yield: Serves 12 - 16
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 624
- Total Fat
- 34 g
- Saturated Fat
- 17 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 2 g
- Sugar
- 60 g
- Protein
- 8 g
- Cholesterol
- 124 mg
- Sodium
- 466 mg
Ingredients
Base:
Filling:
Topping:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the base: Preheat the oven to 350 degrees F. Place a pan of hot water on the bottom rack.
- Line a separate 9-by-13-inch baking pan with parchment so that it overhangs the sides. Add the graham cracker crumbs, walnuts, sugar and salt in the lined baking pan. Drizzle over the melted butter and vanilla, then mix until it's all incorporated. Even out the crumb mixture in the baking pan and press firmly into an even layer. Set aside.
- For the filling: Using a hand mixer beat the mascarpone, sugar and vanilla together in a bowl until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and beat until incorporated.
- Pour the filling over the crust and smooth the surface. Bake in the center of the oven for 45 minutes, then turn off the oven and leave the door closed for an additional 10 minutes. Finally, open the door halfway and leave the cheesecake in the oven for an additional 10 minutes.
- For the topping: Add the cherries and sugar to a saucepan. Bring to a boil, then cook until the juices thicken slightly, 4 to 5 minutes. Mix the cornstarch with 4 tablespoons water in a small bowl to make a slurry, then add it to the cherries. Boil for another 1 to 2 minutes, then turn off the heat and allow to cool, about 30 minutes.
- Remove the cheesecake from the oven and pour the cooled cherry topping all over, then place the pan in the fridge to chill and set for at least 2 hours or up to overnight. When ready to serve, remove the cheesecake from the pan by lifting the edges of the parchment. Use a long serrated knife to cut into squares.
