Description
A delightful fusion of creamy cheesecake, buttery shortbread crust, and fresh strawberries, these bars are the perfect summer treat.
Ingredients
- For the crust: 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake layer: 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the strawberry topping: 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/4 cup water
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Pour over cooled crust and spread evenly.
- Bake for 30-35 minutes, until the edges are set and the center slightly jiggles. Cool to room temperature, then refrigerate for at least 2 hours.
- While cheesecake chills, prepare strawberry topping: In a small saucepan, combine sliced strawberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release their juices, about 5 minutes.
- In a small bowl, dissolve cornstarch in water. Stir into strawberry mixture and bring to a boil. Cook for 1-2 minutes until thickened. Remove from heat and let cool completely.
- Spread cooled strawberry topping over chilled cheesecake. Refrigerate for another hour before slicing into bars.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American