Treat Yourself to a Strawberry Swirled Cheesecake Bar

For delicious cheesecake in half the time, make these stunning strawberry cheesecake bars. A classic cheesecake recipe can be quite a commitment, from locating a springform pan to slowly baking it in a water bath to allowing it to cool for hours. However, this summer dessert takes the delicious components of a cheesecake—buttery crust and tangy cheesecake filling—and bakes them in a 13-by-9-inch pan. These handheld treats are the perfect dessert to bring to a summer cookout or freeze in slices for a quick dessert any night of the week!

How do I know when the strawberry mixture is thick enough?

There's no better way to incorporate delicious strawberry flavor into a cheesecake than with a fresh berry swirl. However, the strawberry mixture needs to be just the right consistency so that it doesn't sink into the cheesecake. Before making the mixture, place a plate in the freezer. (This is for the jam test you'll perform later.) Then cook the mixture down until it has a consistency similar to caramel sauce. The amount of time may vary due to how much water is in the strawberries you use, but it typically takes five to seven minutes. To check if the mixture is ready, remove it from the heat and place a small dollop onto the cold plate. Wait 10 seconds, then push your finger through the mixture. If it sets up and wrinkles, it's ready!

Can you freeze strawberry cheesecake bars?

Cheesecake is one of those desserts that freezes beautifully! For ease, slice up the cheesecake into squares or bars, then freeze them on a sheet pan or plate. Once frozen solid, place them in a zip-top bag. When the craving strikes, take out a bar (or two), and allow it to sit at room temperature until thawed, about 30 minutes. If you'd rather store these bars in the fridge, they'll stay fresh in an airtight container for about 5 days!

Yields: 16 servings

Prep Time: 30 mins

Total Time: 5 hours 10 mins

Ingredients

For the strawberry swirl:

• 1 lb.

  strawberries, hulled and halved

• 1/2 c.

  granulated sugar

• 1 tbsp.

  freshly squeezed lemon juice

• 1 tsp.

  vanilla extract

• 1 tbsp.

  cornstarch

For the crust:

• 40

  vanilla creme sandwich cookies, such as golden Oreos

• 6 tbsp.

  salted butter, melted

For the filling:

• Nonstick baking spray

• 2

  (8-oz.) packages cream cheese, softened

• 2/3 c.

  granulated sugar

• 1 tbsp.

  all-purpose flour

• 1 1/2 tsp.

  vanilla extract

• 1/2 tsp.

  lemon zest

• 1/4 tsp.

  kosher salt

• 1/2 c.

  sour cream, at room temperature

• 2

  large eggs, at room temperature

• 5 or 6 drops red food coloring

Directions

1. For the strawberry swirl: In a small saucepan, combine the strawberries, sugar, lemon juice, and vanilla over medium-high heat. Bring to a gentle boil, stirring often, and cook until the strawberries are very soft, about 5 minutes.

2. Remove from the heat and use a potato masher or the back of a wooden spoon to mash the berries into a pulp. Pour the mixture into a fine mesh sieve set over a bowl, then use a spoon to vigorously stir until most of the liquid has been forced through. Discard the remaining fruit pulp.

3. Carefully skim as much foam off the top of the sauce as you can. Return the skimmed sauce to the saucepan. In a small bowl, combine the cornstarch with 2 tablespoons of water. Pour the mixture into the strawberry mixture and whisk to combine. Bring to a boil over medium-high heat, and cook until the sauce has thickened and reduced slightly, 5 to 7 minutes (it should be the consistency of caramel sauce). Remove from the heat and skim any remaining foam from the surface. Transfer the sauce to a small bowl and set aside to cool.

4. For the crust: Preheat the oven to 325°F. Spray a 13-by-9-inch baking pan with nonstick baking spray, line it with parchment paper, and spray it again.

5. Process the sandwich cookies in a food processor until finely crushed. Add the melted butter, and pulse to combine. Press the cookie mixture into the bottom of the parchment-lined pan. Bake until fragrant and dry to the touch, 10 to 12 minutes. Let the crust cool for at least 15 minutes.

6. For the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, flour, vanilla, lemon zest, and salt on medium speed until smooth, 2 to 3 minutes. Scrape the bottom and sides of the bowl. Beat in sour cream until well combined. Beat in the eggs, 1 at a time, just until combined, scraping the bottom and sides of the bowl as needed. Beat in 5 or 6 drops of red food coloring, adding drops until the desired shade of pink is achieved.

7. Pour the mixture into the prepared crust, spreading it evenly with a spatula.

8. Bake the cheesecake for 10 minutes to thicken the filling. Remove the cheesecake to a wire rack. Spoon small dollops (about 1 teaspoon) of the cooled strawberry mixture over the top of the cream cheese filling; use a toothpick or knife to swirl the strawberry mixture throughout the cheesecake mixture.

9. Bake the cheesecake until just set in the center (it will still jiggle slightly), 35 to 40 minutes. Cool the cheesecake at room temperature for 1 hour, then refrigerate for at least 2 hours or up to overnight.

Tip: Make the strawberry mixture in advance and store it in an airtight container for up to 3 days for an easier cheesecake assembly. You can use thawed frozen strawberries if fresh ones are not available.

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