The article presents a recipe for cheesecake bars featuring a unique crust made from crushed Triscuit crackers, complemented by a strawberry-rhubarb compote and orange marmalade. The bars blend sweet and tangy flavors beautifully. Readers are advised on proper pan preparation to ensure easy removal of the cold dessert. The recipe emphasizes the joy of discovering unexpected flavors and textures, illustrating how Triscuit crackers can enhance a dessert traditionally made with graham crackers.
Even the test kitchen folks who claim Triscuits are too salty to eat alone loved how they play against tangy cheesecake and sweet fruit.
Greasing the pan before adding a parchment paper lining may feel like overkill, but it will make it infinitely easier to remove the finished, chilled bars.
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