Cheesecake bars with a graham cracker crust, a creamy vanilla filling, diced fresh strawberries and a brown sugar crumble on top. Cool and chill before slicing.
Author:Dorothy Miller
Ingredients
Scale
1 ½ cups (126 g) graham cracker crumbs (about 10 - 12 crushed graham cracker sheets)
6 tablespoons unsalted butter, melted
¼ cup (50 g) granulated sugar
2 packages (8 ounces each) cream cheese, room temperature
2 large eggs, room temperature
⅓ cup (67 g) granulated sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
2 cups (332 g) freshly diced strawberries
¾ cup (94 g) all-purpose flour
¼ cup (50 g) light brown sugar, packed
¼ teaspoon kosher salt
5 tablespoons unsalted butter, melted
Instructions
Prepare the crust: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides. Stir together the graham cracker crumbs, 6 tablespoons melted butter and 1/4 cup granulated sugar, then press the mixture firmly into the bottom of the pan. Bake for 10 minutes and let it cool slightly.
Make the cheesecake filling: Beat the cream cheese until smooth. Add 1/3 cup granulated sugar, the vanilla and 1/4 teaspoon salt and beat until combined. Add the eggs one at a time on low speed, mixing just until each one disappears. Pour the filling over the crust and spread it evenly.
Add the strawberries: Pat the diced strawberries dry with a paper towel and scatter them evenly over the filling.
Prepare the crumble topping: In a small bowl, stir together the flour, brown sugar and remaining 1/4 teaspoon salt. Add 5 tablespoons melted butter and stir until the mixture forms clumps. Sprinkle it over the strawberries.
Bake and cool: Bake for 35-40 minutes, until the edges are set and the center jiggles only slightly. Cool in the pan at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Serve: Lift the bars out of the pan using the parchment and cut into squares with a sharp knife, wiping it clean between cuts. Store leftovers in the refrigerator.