Strawberry Cheesecake Bars

Ingredients:

For the Crust:

• 1¼ cup graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated white sugar

For the Cheesecake Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated white sugar
• 1½ tablespoons all-purpose flour
• ½ cup sour cream, softened
• ¼ cup heavy cream
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• ⅛ teaspoon salt

For the Strawberry Jam:

• 16 ounces fresh strawberries, finely diced
• ½ cup granulated white sugar
• Squeeze of lemon juice

For the White Chocolate Drizzle:

• ¼ cup white chocolate, melted

Instructions:

1. Prepare the Crust:

• Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed.
• Press into Pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Press the crumb mixture firmly and evenly into the bottom of the pan.
• Bake: Bake the crust in a preheated oven at 325°F (160°C) for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.

2. Make the Cheesecake Filling:

• Beat Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
• Add Ingredients: Mix in the flour, sour cream, heavy cream, vanilla extract, and salt until fully combined.
• Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent cracks in the cheesecake.

3. Bake the Cheesecake:

• Pour Filling: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
• Bake: Bake at 325°F (160°C) for 35-40 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.
• Cool and Chill: Remove from the oven and let it cool to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight for the best texture.

4. Make the Strawberry Jam:

• Cook Jam: In a saucepan, combine diced strawberries, granulated sugar, and a squeeze of lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the strawberries break down, about 10-15 minutes. Remove from heat and let cool completely.

5. Assemble the Bars:

• Cut Cheesecake: Once chilled, lift the cheesecake from the pan using the parchment overhang and cut into rectangular bars.
• Add Jam: Using a small spoon or piping bag, carve out a small strip from the center of each bar. Fill the cavity with the cooled strawberry jam.
• Drizzle with White Chocolate: Drizzle the melted white chocolate over the top of each bar for a finishing touch.

6. Serve:

• Chill and Enjoy: Allow the white chocolate to set before serving. Enjoy these bars chilled or at room temperature.

Tips for Perfect Strawberry Cheesecake Bars:

• Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature to achieve a smooth, lump-free batter.
• Prevent Cracks: Avoid overmixing the batter and ensure the cheesecake cools gradually in the oven to prevent cracks.
• Jam Consistency: If the strawberry jam thickens too much while cooling, you can stir in a little water to reach your desired consistency before filling the bars.

Optional Additions:

• Garnish: Top with fresh strawberry slices or a sprinkle of graham cracker crumbs for added texture and visual appeal.

These Strawberry Cheesecake Bars are a delightful treat with a creamy cheesecake filling, fruity strawberry jam, and a touch of white chocolate drizzle. Enjoy every bite!