Cheesecake bars are a different delicious way (and excuse) to eat cheesecake, which we like in all types, flavors and sizes. This time we made it to be square and put some strawberry sauce on ti to give it that acid touch that goes so well with cheese.
The good thing about making a cheesecake into a square is that baking is so much easier, and the top of the cheesecake is less likely to crack when cooling down. Plus, you get this small bars that are so creamy and easy to eat.
This recipe can be donde without the strawberry swirls or adding the toppings you like like: oreo, dulce de leche, apple, chocolate chip cookies, peanut butter and so mucb more, but i personally do like it when the cheese is the star of the show.
As you can imagine, there are lots of recipes to make cheesecakes since it depends on where you come from and the way you like it. My personal favorite is the new york style cheesecake and then the Spanish cheesecake, which is similar but leaving the center of the cheesecake less cooked.
This recipe for strawberry swirl cheesecake bars is special because it´s an easy way and really fast way to make a cheesecake.
Desserts are here to make our lives sweeter, so feel free to eat them whenever you like. We hope you enjoy these cheesecake bars our way.
What I will say is you should buy and use a good quality cream cheese, not a light one, since this dessert´s main ingredient is cheese and we want to be able to taste that in it. As for the rest of ingredients you can feel free to instead use something else you feel more comfortable with or even skip the strwaberry sauce altogether.
Now, let´s go make these cheesecake bars, so here you have the recipe. Also, if you happen to love cheesecake as much as we do, here you have our cheesecake with berries sauce recipe!
- 1 /14 C (5.50 oz) (155 gr) Graham* cookie type cookies ground
- 3 tbsp (1.60 oz) (45 gr) brown sugar
- 1/3 C (2.65 oz) (75 gr) unsalted butter melted
- 1 pinch salt
- 15.60 oz (450 gr) cream cheese at room temperature
- 3/4 C (5.30 oz) (150 gr) granulated sugar
- 1/2 C (4.20 oz) (120 gr) sour cream and yogurt
- 1 tbsp (0.30 oz) (8 gr) all purpouse flour
- 3 eggs bigs
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 1 tsp (0.17 fl oz) (5 ml) lime or lemon juice
- 1/2 tsp lime or lemon zest
- 1 pinch salt
- 3/4 C strawberries fresh or frozen, cut into small cubes
- 2 tbsp (1 oz) (30 gr) granulated sugar
- 2 tsp (0.33 fl oz) (10 ml) lime or lemon juice
Preheat the oven to 375º F (180º C). Line a 7.80 inches (20 cm) square cake pan with parchment paper.
In a medium size bowl mix the ground cookies with the sugat, butter and salt until you get a sand like mixture.
Place this mixture in the cake pan and flatten it on the bottom and sides, pressing with your hands or using a glass.
Bate the crust for 7 minutes, take out of the oven and let it cool down completely before adding the filling.
In a small pot over medium heat, place the strawberries and sugar and cook, stiring occasionally for 5 minutes until the strawberries fall apart a little.
Add in the lemon juice and mix for 2 minutes until the consistency thickens. Take off the heat and let it cool down completely before using.
Lower the oven temperature to 160º C. In a big bowl, cream together the cream cheese and sugar for about 1 minute using a mixer.
Add in the sour cream or yogurt and all purpouse flour and mix just until integrated.
Mix in the eggs, vanilla, lemon zest and salt and beat for 1 more minute until you get a soft mixture.
Carefully pour this in the cake pan with the cookie crust and spread it to make it even. Add the strawberry sauce on top using a spoon adding spoonfuls all over, then make the swirls using a fork or a wooden stick by moving the strawberry around.
Bake for 40 to 45 minutes until the edges of the cheesecake are firm but the center of it still jiggles when you move it. Take the cheesecake out of the oven and let it cool down for 30 minutes at room temperature. Then put ir in the fridge over night or at least for 6 hours nefore cutting.
Once cold, cut into 16 squares. Ready!