Swirl Sorrel Drink Into Your Cheesecake For A Delicious Christmas Treat
One thing’s for certain, outstanding food is always a hit. Whether it be for a crowd, your partner or even yourself, nothing makes for big smiles and happy tummies like homemade, good food. These recipes are easy-to-follow, diverse and most importantly produce amazing results. You’ll make the best impression on your lucky tasters.
SORREL CHEESECAKE BARS
Trini Christmas is the best! I’m always looking for a way to sneak our local ingredients and traditions into everyday treats. Sorrel is the shining star of this extremely simple and delicious recipe. Short on time? Grab pre-made sorrel from the grocery to make these bars.
Yields: 12 Servings
Total Time: 1 hr 30 mins
INGREDIENTS
- For crust
- 1 package of digestive biscuits
- ½ cup of pecans, optional
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- 3 fluid ounces melted, unsalted butter
- For sorrel cheesecake filling
- 1 pound cream cheese, room temperature
- ¼ cup granulated sugar 2 cups sweetened sorrel drink
- 1 egg
- 2 teaspoons red food colouring*
- ¼ cup heavy cream
- 1 teaspoon lime juice
- For sorrel gel
- 1 cup sweetened sorrel drink
- 1 tablespoon cornstarch
- ½ cup water
DIRECTIONS
- Preheat oven to 350°F.
- Line a 13-inch by 9-inch baking dish with foil; grease with non-stick spray.
- In food processor, blend dry crust ingredients together. Add melted butter and mix. Then, press into the greased pan.
- Bake for 10 minutes. Let the crust cool in the pan.
- For cheesecake, add sorrel to a large saucepan and bring to a rolling boil. Allow sorrel to reduce by half, about 10 minutes. Set aside to cool.
- In a large bowl, beat cream cheese and sugar together until smooth.
- Add reduced sorrel drink into bowl and stir until combined.
- Add egg, food colouring, lime juice and heavy cream; stir until just combined. Be careful not to overbeat this filling as this will cause air pockets to form and eventually burst in the oven.
- For sorrel gel, bring sorrel to boil in a medium saucepan.
- In a small bowl, combine cornstarch and water to form a slurry. Add the slurry to boiling sorrel and allow to thicken, about two minutes. Remove from heat; allow to cool. Pour cream cheese filling into the cooled crust.
- Drizzle sorrel gel into filling. Using a knife, skewer or toothpick, gently move gel throughout the filling to form a swirled design.
- Bake bars for 30 minutes. Remove from oven and allow to cool.
- Once at room temperature, place in refrigerator for 2 hours.
- Using a sharp knife, cut bars into squares. Serve and enjoy!
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