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Strawberry Cheesecake Bars

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Creamy vanilla bean cheesecake and sweet-tart strawberry jam layered on a buttery shortbread crust, topped with more delicious crumbles.

Ingredients

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  • 2 cups whole frozen strawberries
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 1/2 cups + 2 tablespoons all-purpose flour
  • 2/3 cup powdered sugar
  • 2/3 cup finely crushed Nilla wafers
  • 1/4 teaspoon fine sea salt
  • 3/4 cup unsalted butter room temperature
  • 1/3 cup brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla bean paste or extract
  • 7 ounces full-fat block cream cheese room temperature
  • 1/3 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1 cup + 1 tablespoon thick whole milk ricotta cheese room temperature
  • 1 tablespoon cornstarch

Instructions

  1. Combine frozen strawberries, 2 tablespoons granulated sugar, and lemon juice in a small saucepan.
  2. Cook over medium heat, stirring and mashing occasionally, until strawberries are fully broken down and juices are bubbling.
  3. In a small bowl, stir together 2 teaspoons cornstarch and 2 teaspoons water to make a slurry.
  4. Add the cornstarch slurry to the jam in the saucepan.
  5. Continue cooking for 2 minutes, or until the jam has thickened.
  6. Transfer the jam to a bowl and let it cool completely.
  7. Preheat oven to 350°F (180°C).
  8. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on all sides.
  9. In a medium bowl, whisk together flour, powdered sugar, crushed Nilla wafers, and fine sea salt.
  10. In the bowl of a stand mixer, cream the unsalted butter and brown sugar for 3 minutes, until light and fluffy.
  11. Mix in 1 large egg and 1 teaspoon vanilla until combined.
  12. Add the dry ingredients to the butter mixture and mix until a soft, slightly tacky dough forms.
  13. Press half of the dough (about 320 g) evenly into the prepared baking pan.
  14. Refrigerate the pan with the crust and the remaining dough while preparing the cheesecake filling.
  15. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and 1/3 cup granulated sugar until smooth and lump-free.
  16. Scrape down the bowl.
  17. Add 2 large eggs one at a time, mixing just until incorporated and scraping down the bowl between additions.
  18. Mix in 1 teaspoon vanilla bean paste.
  19. Add the ricotta cheese and mix until smooth.
  20. Scrape down the bowl again.
  21. Mix in 1 tablespoon cornstarch until fully incorporated.
  22. Pour the cheesecake filling over the chilled shortbread crust in the pan and spread it into an even layer.
  23. Dollop the completely cooled strawberry jam over the cheesecake filling.
  24. Gently spread the jam across the surface.
  25. Break the reserved shortbread dough into small crumbles.
  26. Scatter the crumbles evenly over the top of the jam layer.
  27. Bake for 40–50 minutes, or until the center registers 155°F (68°C) and the bars jiggle slightly as one when gently shaken.
  28. Let the bars cool completely in the pan on a wire rack, until the bottom of the pan no longer feels warm.
  29. Cover the pan and refrigerate for at least 6 hours, or overnight, before slicing.
  30. Dust the top of the bars with powdered sugar just before cutting, if desired.
  31. Use a sharp knife warmed under hot water and wipe the blade clean between cuts for neat slices.

Notes

Ensure all dairy ingredients are at room temperature for a smooth cheesecake.
Cool the strawberry jam completely before adding it to the cheesecake layer.
Do not overmix the cheesecake batter once eggs are added to prevent cracking.
Chill the bars for at least 6 hours, or overnight, for best slicing results.

Find it online: https://theflakytruth.com/strawberry-cheesecake-bars/