Strawberry Cheesecake Lemon Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
• Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
• Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
• Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
• Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
• Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.

Steps:

• For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
• Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
• For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
• Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
• Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
• To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.

Steps:

• TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
• FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
• Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.).
• FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
• FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
• Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
• Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.