Cherry cheesecake bars

Yield: 12 servings

Measure Ingredient
1 cup Flour
3 tablespoons Powdered sugar
7 tablespoons Unsalted butter -- at room
½ cup Sour cherries -- drained
8 ounces Cream cheese -- at room temp
1 cup Sour cream -- at room temp.
7 tablespoons Sugar
\N \N Temp
½ teaspoon Vanilla extract
1 \N Egg white -- for glazing
2 \N Egg yolks
1 teaspoon Vanilla extract
2 teaspoons Flour



Preheat the oven to 350. Lightly grease an 8" baking pan. For the base, process the flour and powdered sugar in a food processor for several seconds. Add the butter and vanilla and process until the dough comes together, 20 to 30 seconds. Pat the dough gently over the bottom of the prepared pan and about 1½" up the sides. Glaze it with the egg white. Pour off the excess. Bake the base on the center oven rack until lightly golden, about 30 minutes. Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on. Meanwhile prepare the topping: Wrap the cherries in paper towels to absorb any liquid. Place the remaining topping ingredients in a food processor and process until blended, about 15 seconds.

Pour the topping evenly over the base, then arrange the cherries evenly on the topping. Bake the bars on the center oven rack until set, about 1 hour. Allow them to cool completely, then refrigerate overnight. The next day cut the bars with a sharp knife that is dipped in hot water and wiped dry before each cut. Allow the bars to warm to room temperature before serving.

Recipe By : All Butter Cookbook From: Meg Antczak Date: 09-02-95 (22:04) (159) Fido: Cooking

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