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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.
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
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
1 Preheat oven to 350°F.
2 Line a 13-inch by 9-inch baking dish with foil; grease with non-stick spray.
3 In food processor, blend dry crust ingredients together. Add melted butter and mix. Then, press into the greased pan.
4 Bake for 10 minutes. Let the crust cool in the pan.
5 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.
6 In a large bowl, beat cream cheese and sugar together until smooth.
7 Add reduced sorrel drink into bowl and stir until combined.
8 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.
9 For sorrel gel, bring sorrel to boil in a medium saucepan.
10 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.
11 Drizzle sorrel gel into filling. Using a knife, skewer or toothpick, gently move gel throughout the filling to form a swirled design.
12 Bake bars for 30 minutes. Remove from oven and allow to cool.
13 Once at room temperature, place in refrigerator for 2 hours.
14 Using a sharp knife, cut bars into squares. Serve and enjoy!