Cranberry Cheesecake Bars
These cranberry cheesecake bars are, in my. opinion, the ultimate holiday dessert. A crumbly shortbread crust, creamy and light cheesecake filling, and tart cranberry jam all meld together for a perfectly balanced dessert with gorgeous, defined layers that impress at any party. I make these in an 8x8 pan and cut it into nine squares if I’m keeping them for treats at home, or into 25 bit-sized squares if I’m taking them to a holiday party. These keep well in the fridge for up to ten days— I often make them a few days ahead and just cut and plate them the day of a party. I cannot recommend these enough! This recipe takes about two hours of active time in the kitchen, and then needs to cool completely in the refrigerator for a MINIMUM of four hours, preferably overnight.
Ingredients
Shortbread crust:
9 tablespoons unsalted butter, softened
1/2 cup + 3 tablespoons granulated sugar
1/4 teaspoon table salt
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
Cheesecake filling:
16 ounces cream cheese (from boxes, not tubs), at room temperature
1 cup granulated sugar
1/4 cup sour cream or creme fraiche
3 large eggs
3 teaspoons vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon juice
Cranberry jam:
12 ounces fresh cranberries
3/4 cup granulated sugar
1/2 cup orange juice
Other:
1/4 cup white chocolate, melted, for drizzling
Directions
Begin by preparing your baking dish. Spray a glass 8x8 baking dish lightly with baking spray and line it with two perpendicular strips of parchment paper, leaving overhang on each side of the dish. Preheat the oven to 325F.
Next, make your crust. In a medium mixing bowl, whip together the softened butter, sugar, salt and vanilla until light and fully combined. Stir in the flour with a spoon or fork until the mixture is soft and crumbly, but sticks together when you press it down.
Pour approximately 80% of the crust mixture into the prepared baking dish and press it down firmly with your fingers and/or a flat-bottomed glass, packing it down. Reserve the rest of the crust dough for later. Set the baking dish aside.
Next, make the cheesecake filling. In a large mixing bowl with a hand mixer (or in a stand mixer), whip together the cream cheese, sugar, and vanilla, until smooth and light.
Add the sour cream/creme fraiche, lemon zest, and lemon juice, and whip until completely smooth, scraping down the sides of the bowl to ensure no lumps are left behind.
Pour the cheesecake batter on top of the crust in the baking dish. Place the dish on the middle rack of the oven and bake for 45-50 minutes, or until the filling is set to the touch, but still soft and slightly jiggly.
While the cheesecake bakes, make the cranberry jam. Pour the cranberries, sugar, and orange juice into a medium saucepan and cook over medium heat with the lid on, stirring every couple of minutes until the mixture comes to a boil.
Lower the heat to medium-low and continue to cook it down. Once most of the cranberries have popped and the mixture is somewhat liquidy, blend it using an immersion blender to smooth it out. Remove it from the heat and let it cool while the cheesecake cooks.
When the cheesecake is set, remove it from the oven. Give the cranberry jam a stir to break it up as it will have thickened while cooling (it does not need to be cold, just not piping hot). Spoon the cranberry jam over the top of the cheesecake and gently spread it in an even layer to the very edges of the dish.
Sprinkle the remaining crust dough over the top of the jam and return the baking dish to the oven for 7-8 minutes.
Remove the baking dish from the oven and let it cool at room temperature for an hour before putting it in the refrigerator to cool completely and set for a minimum of four hours, preferably overnight.
When the cheesecake is completely cooled, drizzle it lightly with the melted white chocolate and cut it into the desired number of slices. Keep in an airtight container or plastic-wrapped in the refrigerator for up to 12 days. Enjoy!
