Description
Delicious cheesecake bars with a sweet strawberry swirl over a dense vanilla cheesecake layer on a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups fresh strawberries, hulled and chopped ((or frozen, thawed))
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon cornstarch (dissolved in 1 tablespoon cold water)
- 16 ounces full-fat brick cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup sour cream (room temperature)
- 1 teaspoon pure vanilla extract
- 2 large eggs (room temperature)
- 1/8 teaspoon fine salt
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch square metal baking pan with parchment paper, leaving an overhang on two sides. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan and bake for 10 minutes, then set aside to cool slightly.
- Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 to 6 minutes until berries break down. Stir in the cornstarch slurry and simmer for 1 minute until glossy and thickened. Blend smooth with an immersion blender, pass through a fine sieve to remove seeds if desired, and let cool to lukewarm.
- In a large bowl using a hand mixer on medium-low speed, beat cream cheese and sugar for 2 minutes until smooth and lump-free. Mix in sour cream, vanilla extract, and salt. Add eggs one at a time, beating on low speed just until incorporated; avoid over-mixing to prevent incorporating excess air.
- Pour the cheesecake batter over the par-baked crust and smooth the top. Drop dollops of strawberry purée across the surface. Drag the tip of a wooden skewer or paring knife through the dots in continuous S-curves to form a marbled swirl pattern.
- Bake at 325°F (163°C) for 30 to 34 minutes, until the edges are set and puffy but the center 2 inches still wobble slightly when gently shaken. Turn off the oven, prop the door open slightly, and leave the pan inside for 20 minutes. Transfer to a wire rack to reach room temperature (about 40 minutes), then refrigerate uncovered for at least 4 hours before slicing.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 70
Keywords: Ensure your cream cheese and eggs are truly room temperature before blending. Cold cream cheese causes lumps, and aggressive beating introduces air bubbles that crack the surface during baking.