🍓🍰 Strawberry Cheesecake Bars Recipe 🍰🍓

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 16 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup sour cream

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• ¼ cup water

Instructions:

Prepare the Crust:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that the oven reaches the desired temperature by the time you’re ready to bake the crust.
2. Mix the Crust Ingredients: In a medium-sized mixing bowl, combine 2 cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Stir until the mixture is uniformly moist and holds together when pressed between your fingers.
3. Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray to prevent the crust from sticking.
4. Form the Crust: Pour the graham cracker mixture into the prepared baking dish. Using the back of a spoon or the bottom of a measuring cup, press the mixture firmly and evenly across the bottom to form a compact layer. This will serve as the sturdy base for your cheesecake bars.
5. Bake the Crust: Place the baking dish in the preheated oven and bake for 8 minutes. Baking the crust helps it set and provides a slight crunch. Once done, remove the dish from the oven and set it aside to cool while you prepare the filling.

Make the Cheesecake Filling:

6. Beat the Cream Cheese: In a large mixing bowl, using an electric mixer or a stand mixer fitted with the paddle attachment, beat 16 ounces of softened cream cheese on medium speed until it becomes smooth and creamy, free of lumps.
7. Add Sugar and Vanilla: Gradually add 1 cup of granulated sugar and 1 teaspoon of vanilla extract to the cream cheese. Continue beating the mixture until it’s well combined, ensuring a smooth consistency.
8. Incorporate the Eggs: Add the 2 large eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing, as this can introduce air bubbles that may affect the texture of the cheesecake.
9. Mix in Sour Cream: Gently fold in ½ cup of sour cream using a spatula. The sour cream adds a subtle tanginess and contributes to the creamy texture of the filling.
10. Pour Over Crust: Once the filling is well-mixed and smooth, pour it over the cooled graham cracker crust. Use a spatula to spread the filling evenly, ensuring it reaches all corners of the dish.

Bake the Cheesecake:

11. Bake: Place the baking dish back into the preheated oven. Bake for approximately 25-30 minutes, or until the cheesecake filling is set. You’ll know it’s done when the center wobbles slightly when gently shaken, but the edges are firm.
12. Cool to Room Temperature: Remove the baking dish from the oven and place it on a wire rack. Allow the cheesecake to cool to room temperature, which may take about an hour.
13. Refrigerate: Once cooled, cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 3 hours. Chilling ensures the cheesecake firms up properly, making it easier to slice into bars.

Prepare the Strawberry Topping:

14. Combine Ingredients: In a medium saucepan, combine the 2 cups of sliced fresh strawberries, ¼ cup of granulated sugar, 1 tablespoon of cornstarch, and ¼ cup of water. Stir the mixture to ensure the cornstarch dissolves and the strawberries are evenly coated.
15. Cook the Mixture: Place the saucepan over medium heat. Cook the mixture, stirring frequently, until it begins to thicken and the strawberries soften, releasing their juices. This process should take about 5-7 minutes.
16. Cool the Topping: Once thickened to a jam-like consistency, remove the saucepan from heat. Allow the strawberry topping to cool slightly, so it’s warm but not hot when spreading over the cheesecake.

Assemble and Serve:

17. Add the Strawberry Topping: Once the cheesecake has thoroughly chilled and set, pour the slightly cooled strawberry topping over the surface. Use a spatula to spread it evenly, ensuring the entire top is covered with the luscious strawberry layer.
18. Final Chill: Return the baking dish to the refrigerator and let it chill for at least an additional hour. This final chill allows the strawberry topping to set and meld with the cheesecake layer.
19. Slice and Serve: When ready to serve, remove the baking dish from the refrigerator. Using a sharp knife, cut the dessert into bars of your desired size. For clean cuts, wipe the knife blade with a damp cloth between slices. Serve the strawberry cheesecake bars chilled, and enjoy the delightful combination of creamy cheesecake and sweet strawberry topping.

Tips for Best Results:

• Ingredient Preparation: Allow the cream cheese, eggs, and sour cream to sit at room temperature before using. This helps achieve a smooth batter and ensures even blending without lumps.
• Avoid Overmixing: When adding the eggs, mix until just combined. Overmixing can incorporate too much air into the batter, leading to cracks in the cheesecake during baking.