Cardamom Cheesecake Bars Food

CARDAMOM CHEESECAKE BARS

Steps:

• In a small bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a greased 9-in. square baking pan. In a large bowl, beat the cream cheese, sugar, 1 teaspoon cardamom and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , In a small bowl, combine the flour, oats, brown sugar and remaining cardamom. Cut in cold butter until crumbly. Stir in almonds. Sprinkle over top., Bake at 350° for 35-40 minutes or until center is almost set and topping is golden brown. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours before serving. Cut into 16 bars.

CARDAMOM CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs and butter. Press firmly into a foil-lined 9-inch square pan.
• In a bowl, beat the cream cheese, sugar, cardamom and vanilla with an electric mixer on medium speed until well blended. Pour over the crust.
• For the streusel topping:.
• Mix flour, oats and brown sugar in a small bowl. Stir in cardamom. With two knives or a pastry blender, cut in butter until coarse crumbs form. Stir in sliced almonds.
• Sprinkle Streusel Topping over cheesecake mixture. Bake 45 minutes, or until center is almost set and topping is golden brown.
• Cool on a wire rack. Refrigerate 3 hours or overnight. Cut into bars. Store leftover bars in the refrigerator.

BLOODY CHEESECAKE BARS WITH BROKEN GLASS CARAMEL

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, leaving excess paper on both ends to use as handles later on.
• In a large mixing bowl, prepare the sugar cookie mixes according to the package instructions. Stir the food coloring into the cookie dough to create a bright red dough. Press the dough into an even layer in the prepared baking sheet. Bake until crispy around the edges, about 20 minutes. Allow to cool completely.
• Meanwhile, prepare the cheesecake layer. Put the cream cheese in the bowl of a stand mixer. Using the beater attachment, whip the cream cheese on medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar, honey, vanilla and salt. Whip on high speed for 1 minute more to incorporate the ingredients.
• Spread the cheesecake mixture over the cooled cookie layer. Use an offset spatula to make the top of the cheesecake very smooth. Tap the baking sheet against the counter several times to remove any air bubbles. Put the baking sheet in the refrigerator to chill the cheesecake until firm, at least 6 hours.
• Lift the cheesecake out of the baking sheet, using the excess parchment paper as handles. Cut the bars into jagged triangles of various sizes (see Cook's Note) and place on a serving platter. Decorate the bars with pieces of Broken Glass Caramel and Raspberry Blood Sauce.
• Line a baking sheet with a silicone mat.
• Attach a candy thermometer to a heavy-bottomed pot. Pour the granulated sugar, light corn syrup and 3/4 cup water into the pot and place over medium heat. Cook, stirring occasionally, until the sugar is dissolved. Bring to a simmer and simmer until the mixture reaches 300 degrees F, about 40 minutes. Immediately pour the caramel onto the prepared baking sheet. Allow the caramel to cool until set, about 20 minutes.
• Break the caramel into pieces to resemble shards of broken glass.
• Put the preserves into a small saucepot over medium heat. Heat until the preserves melt into a thin syrup, about 3 minutes. Strain the syrup with a fine-mesh sieve; discard any seeds and pulp. The strained syrup is ready to be used as a "bloody" sauce for dessert. Store in an airtight container, refrigerated, for up to 3 weeks.

CHAI CHEESECAKE BARS

Steps:

• Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. For the crust, whisk together flours, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugar, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake crust for 18 minutes, until golden and set. Transfer to a wire rack to cool completely, and reduce oven temperature to 325°F.
• Place chocolate in a double boiler or in a heatproof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Set aside to cool to room temperature. Place cream cheese and yogurt in afood processor and process until combined. Add sugar, spices, salt, and egg; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Dollop cooled chocolate by teaspoons over cream cheese layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles.
• Bake for 30 minutes or until set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into bars. Store leftover bars in an airtight container in the refrigerator up to 2 days.

APPLE CARDAMOM CHEESECAKE

Steps:

• Preheat oven to 325°F
• CRUST: Mix all ingredients in medium bowl. Press firmly onto bottom and 1-inch up sides of 9-inch springform pan; set aside.
• GLAZED APPLES: Cut apples into thin slices (about 1/4-inch thick). Add remaining ingredients to apples in large skillet. Cook on medium heat 5-10 minutes or until apples begin to caramelize, turning frequently. Arrange apples on bottom of crust.
• FILLING: Beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Gradually beat in sugar, vanilla and lemon peel. Add eggs, one at a time, beating on low speed after each addition just until blended. Spoon evenly over apples.
• Bake 60-70 minutes or until center is almost set. Turn oven off and allow cheesecake to cool in oven 1 hour with door slightly ajar. Run small knife or metal spatula around rim of pan or loosen cheesecake. Cool in pan on wire rack. Refrigerate 4 hours or overnight.

CARAMEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine wafer crumbs, 1/2 cup nuts and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
• Microwave caramels and cream in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring after each minute; pour over crust.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; sprinkle with remaining nuts.
• Bake 30 to 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove dessert from pan before cutting into bars.