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.
1 cup plain flour (all-purpose flour)(130g / 4.5oz)
¼teaspoon baking powder
¼teaspoon salt
½cupgranulated white sugar
¼cupbrown sugar
¼cup unsalted butter melted(57g / ½ stick)
1 teaspoon vanilla extract
1 largeegg, room temperature
FOR THE CHEESECAKE LAYER
250 g cream cheese, softened(9oz)
¼ cup sugar
1 largeegg
2 teaspoons vanilla extract
¼ cup sour cream
Zest of one lemon
A few fresh strawberries for topping, chopped
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowls
Large saucepan
8 inch square baking pan
Instructions
Preheat oven to 180C (160C fan) / 350F. 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 large 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 bottom of the prepared pan.
FOR THE CHEESECAKE FILLING
In a medium bowl, 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 cream cheese mixture over the blondie and level out.
Pour the strawberry topping over the cheesecake then scatter over the remaining blondie mix.
Bake for 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 ½ 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.
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Notes
If you don't want to make a blondie base, this recipe works well with a cookie base too. For instance, a graham cracker crust or other cookies/biscuits you like. Blend 200g /7oz of your cookies of choice to crumbs in a food processor. Add ½ cup/113g /4oz of melted butter and ½ teaspoon of salt and mix well, then press the mixture into the base.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.