Strawberry Cheesecake Bars
Creamy cheesecake layered over a crumbly graham cracker crust and topped with fresh strawberries, these bars are a delightful dessert for any occasion.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Creates a crispy base, rich in flavor.
- 1/4 cup sugar Adding just the right touch of sweetness.
- 1/2 cup unsalted butter, melted Provides a buttery richness to the crust.
For the cheesecake filling
- 16 oz cream cheese, softened The star of the cheesecake, providing creaminess and depth.
- 1 cup granulated sugar Balances the tanginess of the cream cheese.
- 2 large eggs Helps to set the cheesecake perfectly.
- 1 tsp vanilla extract Adds an aromatic, sweet essence to the filling.
- 1/2 cup sour cream Offers added creaminess and tanginess.
- 1 tbsp all-purpose flour Ensures stability in the filling.
For the strawberry topping
- 1 1/2 cups fresh strawberries, diced Juicy bursts of flavor and color.
- 1/4 cup granulated sugar (for topping) Enhances the sweetness of the strawberries.
- 1 tbsp lemon juice Brightens the strawberry topping and adds zing.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until everything is evenly coated.
- Press the mixture firmly into the bottom of a greased 9x13-inch baking pan, creating a solid crust.
Making the filling
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese with 1 cup of sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and flour until completely smooth.
Baking
- Pour the cheesecake filling over the pressed crust.
- Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are lightly golden.
- Remove from the oven and allow to cool to room temperature. Then, refrigerate the bars for at least 2 hours to firm up.
Preparing the topping
- In a saucepan, combine the diced strawberries, 1/4 cup of sugar, and lemon juice.
- Cook over medium heat for 5-7 minutes until the mixture thickens and the strawberries release their juices.
- Remove from heat and let it cool.
Serving
- After chilling, take the cheesecake out of the refrigerator.
- Pour the cooled strawberry topping evenly over the cheesecake layer.
- Slice into bars, serve, and enjoy the burst of flavors!
Notes
Ensure cream cheese is at room temperature for easy incorporation. For a thicker crust, increase graham cracker crumbs by half a cup. Consider adding lemon zest for more flavor or substituting some of the strawberries with other berries.