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Creamy, luscious cheesecake bars topped with fresh berries makes a crowd-pleasing dessert!
Preheat oven to 175°C. Prepare 25cm x 25cm x 5cm square cake pan by fitting it with a sheet of baking paper and allow parchment paper to hang over pan edges for easy removal of cheesecake. Place graham cracker crumbs into a food processor. Add brown sugar. Pulse to combine crumbs and sugar. Add melted butter and egg white. Pulse again to combine ingredients. Then press graham cracker mixture into the bottom of the cake pan. Bake 7-8 minutes. Set aside crust to cool.
Reduce oven temperature to 135°C. Place cream cheese into a large mixing bowl. Beat cream cheese until completely soft and creamy and scrape down the sides of the bowl as needed. Add sugar, cake flour, and salt. Beat cream cheese mixture again until ingredients are incorporated and creamy. Add eggs and egg yolk and beat cream cheese mixture again until ingredients are incorporated and creamy. Add sour cream and vanilla. Beat cream cheese mixture again until ingredients are incorporated and creamy. Spread cheesecake batter over cooled graham cracker crust. Bake at 135°C until firm to the touch in the centre, about 30-35 minutes. Remove from oven. Allow cheesecake to cool slightly. Chill cheesecake in the refrigerator for 8 hours or overnight. Trim edges from cheesecake. Slice cheesecake into 16 5cm x 7cm bars.
In a large bowl add strawberries, raspberries and blueberries. Add 1 tablespoon of sugar and gently toss the berries. Place one cheesecake bar onto a serving plate and garnish with 1-2 tablespoons of the berry mixture. Repeat this with the remaining cheesecake bars and serve immediately.
For easier slicing, cover the cheesecake with plastic wrap and freeze for 1-2 hours. Dip knife into hot water and dry knife carefully before each cut. Clean knife after each cut.
1 large egg white
¼ cup brown sugar
6 tablespoons butter, melted
1 packet graham crackers, processed into crumbs
4 packets (225g) cream cheese at room temperature
1 ¼ cups sugar
¼ cake flour
¼ teaspoon salt
1 egg yolk
¾ cup sour cream
2 teaspoons vanilla extract
½ of 1 punnet Driscoll's strawberries (hulled and sliced lengthwise in quarters)
3 tablespoons granulated sugar, divided
1 punnet Driscoll's raspberries
1 punnet Driscoll’s blueberries