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Sweet Ginger Cheesecake Bars

 

 

Music by the Book

Sweet Ginger Cheesecake Bars

Asian-fusion for
Bridge of Scarlet Leaves

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SWEET GINGER CHEESECAKE BARS

Ingredients:
Vegetable-oil cooking spray
12 oz. store-bought gingersnaps (45 cookies)
1/4 cup unsalted butter, melted
12 oz. cream cheese, room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
3 Tbsp sour cream
3/4 tsp vanilla
2 Tbsp finely chopped crystallized ginger

Directions:
Coat a 9x13" rimmed baking sheet with cooking spray; set aside. Place gingersnaps in a food processor; pulse to a powder. Transfer to a small bowl and stir in butter until well combined. Press gingersnap mixture evenly into bottom of prepared baking sheet. Bake crust at 350°F until firm, about 12 minutes.

Using an electric mixer, soften cream cheese on medium speed. Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined. Mix in crystallized ginger. Spread cream cheese mixture evenly over fully cooled crust. Bake, rotating sheet halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes. Let cool completely on a wire rack. Refrigerate until set, covered with plastic wrap, about 1 hour. Cut into bars and serve. Bars can be refrigerated in single layers in airtight containers up to 2 days. Makes roughly 4 dozen.

 

 

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