Cheesecake Bars with Fresh Strawberry Topping
A pan of cheesecake bars with fresh strawberry topping gives you all the creaminess of a classic cheesecake with far less fuss, with a buttery graham cracker crust, a smooth baked cream cheese layer, and a glossy layer of real strawberries on top.
Equipment
- 20 cm / 8-inch square metal baking pan
- Parchment paper
- Medium Bowl
- Measuring cup (for pressing crust)
- Hand mixer or stand mixer with paddle attachment
- Rubber spatula
- Small saucepan
- Small bowl (for cornstarch slurry)
- Whisk
- Cooling rack
- Cutting board
- Long sharp knife
Ingredients
For the graham cracker crust
- 150 g graham cracker crumbs about 1 1/2 cups
- 50 g light brown sugar packed (about 1/4 cup)
- 85 g unsalted butter melted (6 Tbsp)
- 1/4 tsp fine salt optional
For the cheesecake layer
- 450 g full-fat block cream cheese very soft (brick style); 16 oz
- 100 g granulated sugar 1/2 cup
- 120 g sour cream room temperature; 1/2 cup
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice optional (or 1/2 tsp lemon zest)
- 10 g all-purpose flour optional; 1 Tbsp
For the fresh strawberry topping
- 350 g fresh strawberries hulled and chopped; divided (about 2 1/2 cups)
- 70 g granulated sugar 1/3 cup
- 60 ml water 1/4 cup
- 2 tsp fresh lemon juice
- 10 g cornstarch 1 Tbsp
Instructions
- Line a 20 cm / 8-inch square metal baking pan with parchment, leaving overhang on two opposite sides. Lightly grease any exposed sides. Preheat the oven to 175°C / 350°F.
- In a medium bowl, combine graham cracker crumbs, brown sugar, and salt (if using). Stir in melted butter until evenly moistened and the mixture holds together when squeezed.
- Press crumbs firmly into the bottom of the pan (use the bottom of a measuring cup). Bake 8–10 minutes until fragrant and just starting to darken at the edges. Cool slightly on a rack.
- Make sure the cream cheese is very soft. If needed, cut into cubes and microwave on low power in 10–15 second bursts until pliable but not warm.
- Beat cream cheese on medium speed 1–2 minutes until smooth. Add granulated sugar and beat until creamy with no lumps; scrape down the bowl and paddle.
- Beat in sour cream, vanilla, and optional lemon juice or zest on low–medium until combined. If using flour, sift it in and mix on low just until no dry spots remain.
- Add eggs one at a time, mixing on low just until incorporated after each. Stop mixing as soon as the batter is uniform.
- Pour batter over the slightly cooled crust and smooth into an even layer. Gently shake and tap the pan to level.
- Bake 30–35 minutes until edges are set and slightly puffed and the center still has a soft wobble.
- Turn off the oven, crack the door, and let the pan sit in the warm oven 10 minutes. Transfer to a rack and cool to room temperature, about 1 hour.
- For the topping, add about two-thirds of the strawberries (roughly 230 g / 1 1/2 cups), sugar, water, and lemon juice to a small saucepan. Cook over medium, stirring, until simmering and juicy, 3–5 minutes.
- Whisk cornstarch with 1–2 tablespoons cool water until smooth. Drizzle into the bubbling strawberries while stirring constantly; cook 1–2 minutes until glossy and thick.
- Remove from heat and fold in remaining fresh strawberries. Cool topping to room temperature (it will thicken as it cools).
- Spread the cooled strawberry topping over the cooled cheesecake layer in an even layer.
- Cover and refrigerate at least 4 hours, ideally overnight, to set.
- Lift out using parchment overhang and slice into 9 large bars or 12 smaller bars, wiping the knife clean between cuts.
Nutrition
Calories: 320kcalCarbohydrates: 32gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 85mgSodium: 260mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 18mgCalcium: 80mgIron: 1mg
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