A blondie base, soft and tangy cheesecake centre and fresh, vibrant strawberry topping make these Strawberry Cheesecake Bars the perfect sunny day treat. Loaded with strawberry flavour, these will have everyone coming back for more.
Preheat your oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper
FOR THE STRAWBERRY TOPPING
Place the strawberries, lemon juice, zest and sugar into a heavy based saucepan over low heat. Heat gently, stirring occasionally, for around 15 minutes until the strawberries are soft and the juice has thickened slightly.
Mix the corn flour with 2 tablespoons of water, then mix it in to the strawberries while whisking. Cook for a further 2 minutes at a simmer while it thickens. Remove from heat and allow to cool completely..
FOR THE BLONDIE BASE
Combine the flour, baking powder, salt and both sugars in a bowl and mix well until there are no lumps left.
Add the melted butter, egg and vanilla and mix until just combined.
Reserve quarter cup of the mixture and spread the rest into the base of the prepared tin.
FOR THE CHEESECAKE LAYER
Using a handheld beater, beat together the cream cheese and sugar until smooth and creamy. Add the egg and beat until fully combined. Add the vanilla and sour cream and stir through with a spatula.
Pour the cheesecake mixture over the blondie and level out.
Pour the strawberry topping over the cheesecake then scatter over the remaining blondie mix.
Bake for another 45-50 minutes until nicely golden on top and it looks a bit wobbly in the centre when you shake it.
Let it cool in the tin for 1/2 an hour before placing in the fridge to set for 2 hours.
Use the baking paper to lift it out of the tin, cut into 9 squares and scatter over the chopped fresh strawberries.