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Sour cherries add a sweet-tart note to creamy cheesecake. Slice into bars for easy sharing!

Food writer, blogger and stylist Samantha Seneviratne has a dessert book out that will have you running to restock your pantry with cake flour, molasses, extracts and…basically, restock your pantry with baking ingredients. Her latest collection of recipes, The New Sugar & Spice, covering the classic cookie to the brand-new brownie, is photographed so beautifully, you may find yourself biting off more than you can chew.

Sour cherries are gorgeous. Their bright red skin practically sparkles. But just like the rubies they resemble, they can be hard to come by. Look for them at your local farmers’ market in the heat of summer. The good news is that they freeze well. I always buy pints and pints of them when they appear and set them aside for making pies, cobblers and bars all year round. To store sour cherries, pit them first, then freeze them in a single layer on a parchment-lined, rimmed baking sheet. Then store the frozen berries in an airtight container. They should last for up to a year.

These cheesecake bars are an excellent vessel for summer sour cherries. Making the spiced compote from scratch, instead of using store-bought jam, makes the fruit, and not the sugar, the star. I brought these to my accountant when he was doing my taxes, and he knocked $100 off his fee.

Reprinted with permission from The New Sugar & Spice