Peach Ginger Cheesecake Bars

Desserts

This lower fat cheesecake recipe doesn't compromise on creaminess or flavour and is a terrific, portion-controlled recipe for food service operations in hospitals, senior's residences or school settings.

  • Total Preparation Time: 330 minutes

Makes 36 bars

Rating: 0 Stars

Ingredients

3 cups430 gGingersnap Cookie Crumbs
1/2 cup125 mLGAY LEA - Butter Sticks – Unsalted, melted
6 cups1500 gGAY LEA - Nordica 2%
2 cups500 mLGranulated Sugar
2 tbsp30 mLVanilla Extract
2 tbsp30 mLLemon juice
2 cups500 gGAY LEA - Regular Sour Cream
8 8 Eggs
3 cups750 mLLightly Packed Fresh Or Thawed, Frozen Sliced Peaches Or Mango Chunks
1/2 cup125 mLHoney
2 tsp10 mLFresh Ginger, minced
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Instructions

  1. Preheat the oven to 325°F (160°F). Toss crumbs with butter until evenly coated. Press firmly into a 2-inch (5 cm) full-sized hotel pan (2-inch deep). Bake for 15 minutes or until set.
  2. Purée the cottage cheese in a blender; transfer to a large bowl. Whisk in the sugar, vanilla and lemon juice until combined. Stir in sour cream. Whisk in the eggs, two at a time. Pour over the prepared crust.
  3. Bake for 55 minutes or until set around the edges and slightly jiggly in the centre. Cool to room temperature. Chill for at least 4 hours before cutting into bars.
  4. Combine peaches, honey and ginger in a food processor. Blend until smooth. Makes 2 cups (500 mL) sauce. Garnish each bar with a scant 1 tbsp (15 mL) peach sauce.
  • For pristine-looking bars, trim outside edges before cutting into portions.
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Ingredients

3 cups430 gGingersnap Cookie Crumbs
1/2 cup125 mLGAY LEA - Butter Sticks – Unsalted, melted
6 cups1500 gGAY LEA - Nordica 2%
2 cups500 mLGranulated Sugar
2 tbsp30 mLVanilla Extract
2 tbsp30 mLLemon juice
2 cups500 gGAY LEA - Regular Sour Cream
8 8 Eggs
3 cups750 mLLightly Packed Fresh Or Thawed, Frozen Sliced Peaches Or Mango Chunks
1/2 cup125 mLHoney
2 tsp10 mLFresh Ginger, minced
Add to Shopping List

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