Strawberry Cheesecake Bars

from eatatmaudes.com
360 min
8 servings

Rich, creamy and nostalgic! These strawberry cheesecake bars combine the classic flavors of strawberry, creamy cheesecake and that classic crunch topping. They are sliceable, portable and oh so delicious!

Ingredients

  • 10golden oreo cookies (120 g)
  • 2 ½ tablespoonsmelted butter (35 g)
  • 8 ozfull-fat cream cheese, softened, room temp (226 g)
  • ¼ cupgranulated sugar (50 g)
  • 3 tablespoonsfull-fat sour cream, room temp (45 g)
  • ½ tablespoonheavy whipping cream, room temp (7 g)
  • ½ teaspoonpure vanilla extract (2.5 g)
  • ½ teaspoonfresh lemon juice (2.5 g)
  • zest from half a lemon (about 1/2 teaspoon or 1 g)
  • 1 largeegg, room temp (50 g)
  • tiny pinch of salt
  • 8 ozcream cheese, full fat, softened (226 g)
  • strawberry puree (approx 70 g)
  • ¼ cupsour cream (60 g)
  • ¼ cupgranulated sugar (50 g)
  • ½ teaspoonvanilla extract (2.5 g)
  • 1 largeegg (50 g)
  • tiny pinch of salt
  • ½ cupchopped strawberries (75 g)
  • 1 teaspoonssugar, to taste (4–8 g)
  • ½ teaspoonlemon juice (2.5 g)
  • 1 tablespoonwater (15 g)
  • 3 ozcream cheese, full fat, softened (85 g)
  • ⅓ cuppowdered sugar (40 g)
  • 1 cupheavy whipping cream, cold (240 ml)
  • splash of vanilla extract
  • 100 goreo cookies (about 8–9 cookies)
  • ½ ozfreeze-dried strawberries (14 g)
  • 1 tbspmelted butter (14 g)
  • tiny pinch of salt

Directions

What to do

  1. 1

    For the crust, preheat oven to 350. Crush the Oreos (including filling!) into fine crumbs using a food processor. Ziplock bag, a rolling pin also works! Add the melted butter and blend until the crumbs are evenly coated and look like wet sand. Begin pressing the mixture firmly into an even layer at the bottom of a parchment-lined or greased 8×8 inch pan. Use the bottom of a glass or measuring cup to pack the crust.

  2. 2

    Bake for 8–10 minutes, remove, cool and set to the side. Lower the oven heat down to 325.

  3. 3

    For the first cheesecake layer, add the softened cream cheese to a bowl. Using a stand mixer with paddle attachment, on medium speed, beat the cream cheese until smooth. About 45 seconds. Hand mixer also works!

  4. 4

    Add the sugar, mix again until the sugar is well incorporated. (Note: try scraping down the bowl as you go so all the cream cheese chunks are incorporated). Add the sour cream, vanilla, salt, lemon juice and heavy whipping cream. Mix well again. Add the egg, mix on low and mix until the egg is fully incorporated, then stop mixing. We do not want to over-mix at this stage.

  5. 5

    Pour the cheesecake batter into the pan with Oreo crust. Set to the side.

  6. 6

    For the strawberry layer, we will work on the strawberry puree first. Add the strawberries, lemon, and water to a small saucepan and cook over low/medium on the stovetop. Cook until strawberries are very tender (about 10 minutes). Set to the side to cool for about 10 minutes.Then transfer the strawberries to a blender or food processor. Blend until smooth. Set to the side.

  7. 7

    For the strawberry cheesecake layer, add the softened cream cheese to a bowl. Using a stand mixer with paddle attachment, on medium speed, beat the cream cheese until smooth. About 45 seconds. Add the sugar mix again until the sugar is well incorporated. (Note: try scraping down the bowl as you go so all the cream cheese chunks are incorporated). Add the sour cream, vanilla, salt, and strawberry puree. Mix well again. Add the egg, mix on low and mix until the egg is fully incorporated, then stop mixing. We do not want to over-mix this layer either. Gently pour the strawberry cheesecake mixture onto the original cheesecake layer.

  8. 8

    Place the 8×8 pan into a 9×13 inch pan. Add about 2 inches of boiling water to the 9×13 pan (this is a water bath and will help keep the cheesecake from cracking as it bakes). Gently place the large pan in the oven and bake for 30-35 minutes. The cheesecake edges should be set and the middle should have a slight jiggle when you gently shake the pan. Please be patient, ovens vary, the cheesecake could take up to 45 minutes, possibly. When the cheesecake is done, turn off the oven and prop the door open with a wooden spoon and let the cheesecake rest for 20-30 minutes (see note below). Then remove the cheesecake (also remove from the water bath) and let it cool completely. Cover and transfer to the fridge for at least 6 hours (overnight preferred).

  9. 9

    For the strawberry crunch, add the Oreos, and strawberries to a food processor. Pulse to form some rough chunks (about 3-5 seconds). Then pour in butter and sprinkle salt. Pulse until the mixture reaches desired consistency. Set to the side.

  10. 10

    For the whipped cream, place powdered sugar and cream cheese in a bowl (or stand mixer) with fitted whisk attachment (if you like your whipped cream on the sweeter side, you can add a little more powdered sugar to fit your taste preference). Hand mixer also works! Beat cream cheese and sugar until well incorporated. Slowly pour in cream and vanilla bean or extract. Mix until you see medium peaks forming. Once the medium peaks turn stiff, immediately turn off your mixer. Try to avoid stiff peaks.

  11. 11

    After the cheesecake has chilled for 6 hours or overnight, its time to remove from the pan. Run a knife along the sides of the pan (to help loosen the cheesecake). Lift the parchment paper out of the pan and place on a flat surface or board. Add the layer of whipped cream, generously sprinkle with the strawberry crunch. From here you can chill for another 1-2 hours (uncovered in the fridge is fine) but if you are short on time, you can absolutely slice and serve. Note: For a clean slice, run your knife under hot water for 10 seconds, dry and then slice. Store in fridge for up to 3 days.

Strawberry Cheesecake Bars Recipe | Only Recipes