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Ree Drummond Shares Her Blackberry Cheesecake Bars That Are Easier Than Classic Cheesecake
The make-ahead bars are simple to slice, pack, and serve at potlucks, picnics, and summer parties.
Rezept
Zubereitungszeit ca. 6 StundenVorbereitung ca. 4 StundenKochzeit ca.
Zutaten:
- Cooking spray, for the baking pan
- 19 sheets graham crackers (10 oz.; about 2 sleeves)
- 1/2 c. pecans or walnuts
- 1/2 c. (1 stick) salted butter, melted
- 1 tsp. vanilla extract
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 1/2 c. sugar
- 1 1/2 tsp. vanilla extract
- 4 large eggs, at room temperature
- 1/2 c. sour cream, at room temperature
- 4 c. blackberries (about 20 oz.)
- 1 c. sugar
- 2 tbsp. cornstarch
Arbeitsschritte:
- Preheat the oven to 350˚F. Place a 9-by-13-inch baking dish (or other ovenproof pan) filled with hot water on the bottom rack of the oven.
- For the crust: Line a second 9-by-13-inch baking pan with foil. Spray with cooking spray. Pulse the graham crackers and pecans in a food processor until fine crumbs. Drizzle in the melted butter, pulsing until incorporated. Pulse in the vanilla. The crumbs should be well coated and stick together when pinched. Press the crumb mixture into the bottom of the prepared baking pan using the bottom of a measuring cup or glass. Set aside.
- For the filling: Beat the cream cheese, sugar, and vanilla together on medium speed with an electric mixer until smooth, about 2 minutes. Add the eggs one at a time, beating on low speed after each addition. Add the sour cream and beat on low speed until incorporated, about 30 seconds.
- Pour the filling into the prepared crust and smooth the surface. Bake 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. Remove the cheesecake and let it cool completely, about 1 hour 30 minutes.
- For the topping: Meanwhile, combine the blackberries, sugar, and 1/4 cup water in a medium saucepan. Bring it to a boil over medium heat and cook until the juices thicken slightly, 4 to 5 minutes. In a small bowl, mix the cornstarch with 1/4 cup water to make a slurry, then add it to the berry mixture. Let it boil until thickened to the consistency of jam, another 1 to 2 minutes, then turn off the heat and cool completely, about 30 minutes.
- Spoon the blackberry mixture over the cheesecake and gently spread it in an even layer. Cover with plastic wrap and refrigerate until the cheesecake is set, at least 2 hours and up to 24 hours (a longer chill will give you the best texture and flavor). When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Peel back the foil and use a long serrated knife to cut the cheesecake into squares.
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