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Strawberry Cheesecake Bars

Strawberry Cheesecake Bars
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Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 cup fresh strawberries, hulled and chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar (for filling)
  • 1/4 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides. This will make it much easier to lift the bars out once they are cooled.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and the melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
  3. In a small saucepan over medium heat, combine the chopped strawberries, lemon juice, and cornstarch. Cook for about 5 to 7 minutes, mashing the berries with a fork, until the mixture thickens into a sauce. Remove from heat and let it cool. For a smoother texture, you can run the sauce through a fine-mesh sieve, though chunks of fruit are also delicious.
  4. In a large bowl, beat the softened cream cheese and 1/2 cup of sugar together until completely smooth and creamy. Mix in the sour cream and vanilla extract. Add the eggs one at a time, beating on low speed just until combined. Avoid over-mixing the batter to prevent air bubbles from forming.
  5. Pour the cream cheese filling over the pre-baked crust. Spread it out evenly. Drop small spoonfuls of the strawberry sauce over the top of the cheesecake layer. Use a toothpick or a butter knife to gently swirl the strawberry sauce into the cheesecake to create a marble effect.
  6. Bake for 30 to 35 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and allow the pan to cool completely at room temperature. Once cooled, refrigerate the bars for at least 3 to 4 hours (or overnight) before slicing into squares.

Find it online: https://www.swiftydish.com/desserts/strawberry-cheesecake-bars/