Cherry Swirl Cheesecake Bars

Instructions

For the cherry sauce:

1. In a small saucepan, add the cherries and sugar and toss to coat. Let sit for at least 20 minutes, this will help draw the juice from the cherries.
2. Add the 1/4 cup of water and cook the cherries over medium high heat, bringing the mixture to a boil. Reduce heat to medium low and allow to simmer for 5 minutes or until the juices have reduced about a third. Stir often.
3. Carefully transfer the mixture to a blender, or use an immersion blender, and puree the cherries. (Be careful, it's hot! If you want, allow the mixture to cool to room temperature before blending and then proceed with next steps.)
4. Transfer the puree back to the pan and bring it back to a simmer over medium high heat.
5. In a small bowl, stir the cornstarch and lemon juice together until smooth, then whisk into the cherry puree.
6. Bring the mixture back to a boil, stirring constantly to prevent scorching. Cook until thickened, about one minute, then remove from the heat.
7. Add the lemon zest and 1/2 teaspoon of almond extract. Taste the mixture (take a spoon and let cool first before trying it) and adjust as needed. If you feel it needs more almond extract, add the other 1/2 teaspoon or more. For more sugar or lemon juice, add more one teaspoon at a time.
8. Let the sauce cool while you prepare the crust and cheesecake filling.

For the crust:

1. Line an 8 x 8 x 3 inch baking pan with parchment paper.
2. Preheat oven to 375 degrees F.
3. Combine the graham cracker crumbs, sugar and melted butter, and mix until it holds together when pressed.
4. Pour the crumb base into the bottom of the prepared pan and press to form the crust.
5. Bake for 10-15 minutes, until lightly golden and set.
6. Place on a wire rack to cool while you prepare the filling. Increase the oven temperature to 400 degree F.

For the filling:

1. Beat the cream cheese until smooth, scraping the bowl down frequently to prevent lumps.
2. Add the granulated sugar, and mix until smooth and glossy.
3. Gradually add the heavy cream, mixing until just combined.
4. Add the eggs, one at a time, mixing until just combined. Scrape down the bowl between additions, and be sure not to overmix.
5. Scrape down the bowl, then add the vanilla extract, mixing until combined.
6. Sift in the flour, and mix until just incorporated.

Assembly:

1. Pour the cheesecake filling over the cooled graham cracker crust.
2. Tap the pan on the counter a few times to remove air bubbles.
3. Using a teaspoon, dollop the cherry sauce all over the top of the cheesecake filling.
4. To create the swirl pattern, use a butter knife or small straight spatula to drag the cherry sauce through the cheesecake.
5. Set the pan in the oven (preheated to 400 degrees F) on the middle rack and bake for 10 minutes.
6. Turn the oven temperature down to 250 degrees F and bake for another 40-50 minutes, or until the edges are set and the cake is slightly jiggly in the centre.
7. Turn off the oven, but do not remove the cake. Open the oven door so it is slightly ajar, and allow the cheesecake to rest in the oven for 1 hour. This will help prevent cracks.
8. Remove the pan from the oven and place on a wire rack to cool completely.
9. Once cooled, refrigerate (uncovered) for a minimum 4-6 hours.
10. To remove the cake from the pan, lift it out using the overhanging parchment.
11. Cut into squares and enjoy!