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New York Cheesecake Bars are as delicious as their "cousin" - the unbeatable New York Cheesecake. Try these slices with a cherry topping and enjoy the fresh and fruity taste. The cherries also provide a wonderful color kick that immediately puts you in a good mood.


1. Preheat the oven to 175°C. Butter the baking pan.

2. Use a food processor or hand mixer to quickly process all the ingredients for the base. Spread evenly in the prepared form. Bake 12 minutes.


1. Reduce oven temperature to 165°C. Using a food processor or hand mixer, cream the cream cheese, sour cream and sugar until creamy. Beat in eggs one at a time, followed by lemon zest, vanilla extract and vanilla salt.

2. Spread on the pre-baked base. Bake 25 minutes. Remove from the oven and let cool on a wire rack for 30 minutes. Meanwhile, prepare the topping.

Cherry topping

1. Slowly bring all the ingredients for the cherry topping to the boil in a saucepan while stirring. Let simmer for a few minutes until the sauce thickens - you need patience for that! Take it from the stove and let it cool off.

2. Spread the sauce over the cheesecake. Chill in the fridge for 2-4 hours before cutting into small squares to serve.


The  rectangular baking pan with pull-out base  in 23 x 23 cm from the Kitchenware line is the ideal baking pan for these sandwiches.

The recipe comes from the book  "Cheesecakes, Pies & Tartes"   published by mosaik Verlag. Food photo: Maja Smend.


Baking pan : 23 x 23 cm
Baking time: 12 + 25 minutes
Cooling time: 30 minutes + 4 hours


For the ground

  • 90 grams of flour

  • 50 g whole wheat flour

  • 35 g pithy oat flakes

  • ¼ tsp vanilla salt

  • 1 pinch of cinnamon

  • ¼ tsp baking soda

  • 125g butter, cold and diced

  • 1 tbsp honey

  • 45 g Muscovado sugar

  • 1 tsp vanilla extract

For the filling

  • 350 grams of cream cheese

  • 150 grams of sour cream

  • 100 grams of sugar

  • 2 eggs

  • Zest of 1 lemon, untreated

  • 1 tsp vanilla extract

  • ¼ tsp vanilla salt


For the cherry topping

  • 300 g frozen cherries, slightly defrosted

  • 75 grams of sugar

  • 10 g corn starch (no potato starch!)

  • 1 pinch of salt

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