CHERRY CRUMB CHEESECAKE

INGREDIENTS:

300g (2 cups) plain flour

100g (1/2 cup) light brown sugar

228g (2 sticks) butter, softened

360g (12-ounce) packages of cream cheese

120g (1/2 cup) sugar

2 large eggs

1 teaspoon vanilla extract

1 425g can of black cherries, pitted – 213g/7oz of fresh cherries, chopped

crumble topping (recipe follows)

Heat the oven to 180C/350F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until the mixture is crumbly. Press evenly into a 9x9in square pan or a 13×9 in baking pan lined with heavy-duty aluminum foil. Bake for 15 minutes or until lightly browned.

In a large bowl, beat the cream cheese and the sugar until combined. Then add the eggs 1 at a time and vanilla. Stir to combine. Pour over warm crust. Evenly spread out the chopped cherries before sprinkling the crumble mixture over the top. Bake for 40 minutes or 30 minutes if using a bigger pan. Leave to cool in the fridge and serve it up!

Crumble Topping:

200g (1 cup) brown sugar

150g (1 cup) flour

60g (1/2 cup) rolled or quick-cooking oats

114g (1 stick) butter, softened

In a small bowl, combine all ingredients. Yield: approximately 3 cups

If you use a can of cherries don’t waste the juice reduce it in a saucepan with a tablespoon of sugar, a tablespoon of cornflour/cornstarch, and a tsp of vanilla extract until thick and jelly-like. Use it as a dip or drizzle on top!

I cannot recommend these Cherry Crumble Cheesecake Bars enough! The same goes for this series! I loved reading about Cassel and I wish I could read more about him! Thinking a re-read is in store sooner than later!