Best Berry Ganache Cheesecake Bars Recipes

BERRY CHEESECAKE BARS

Berry Cheesecake Bars image

Provided by Food Network

Categories dessert

Time 40m

Yield 36 bars

Number Of Ingredients 11

Ingredients

Crisco® Original No-Stick Cooking Spray
1 cup graham cracker crumbs
2 tbsps. light margarine, softened
2 (8 oz.) pkgs. reduced fat cream cheese, softened
1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk
2 large eggs
1/3 cup lemon juice
1 tsp. vanilla extract
2 tbsps. Pillsbury BEST® All Purpose Flour
1 cup Smucker's® Sugar Free Seedless Blackberry Jam
or Smucker's® Sugar Free Seedless Strawberry Jam

Steps:

HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick spray.
MIX together graham cracker crumbs and margarine with a fork until evenly moistened. Press evenly into bottom of prepared pan.
BEAT cream cheese until smooth using an electric mixer. Gradually beat in sweetened condensed milk. Add eggs, lemon juice, vanilla and flour. Mix well. Pour over graham cracker crust.
STIR jam until smooth. Drop by small spoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect.
BAKE 25 to 30 minutes or until center is set. Cool to room temperature. Chill.

MIXED BERRY CHEESECAKE

Mixed Berry Cheesecake image

Provided by Ina Garten

Categories dessert

Time 13h30m

Yield 12 to 15 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Steps:

Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.