Strawberry Shortcake Cheesecake Bars Recipes

Steps:

• Heat oven to 400°F. Line 13 x 9-inch pan with cooking parchment paper, or spray with cooking spray.
• In medium bowl, mix crust ingredients. Use a greased spatula or your fingers to press dough evenly into pan. Bake 12 to 15 minutes or until it just begins to turn golden brown; cool.
• While crust is cooling, in large bowl, beat cream cheese, 1/2 cup sugar and the vanilla 2 to 3 minutes or until smooth and creamy. In medium bowl, beat whipping cream to stiff peaks. Gently fold whipped cream into cheesecake mixture in 2 additions.
• Place sliced strawberries in even layer on top of cooled crust. Spread filling on top. Refrigerate 2 hours before slicing and serving. Top with additional whipped cream and strawberries, if desired.

Steps:

• Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
• Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
• Make the filling: In a medium pot, toss the strawberries with 1/4 cup/50 grams granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
• Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups/250 grams granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
• Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it's not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
• Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
• Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners' sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.

Steps:

• Preheat the oven to 350°F (180°C).
• Whisk together eggs, ¾ cups (150 g) sugar and 1 teaspoon vanilla until pale and fluffy.
• Into the mixture sift in flour, baking powder & salt. Mix until just combined.
• Pour the sponge cake batter onto a 10x15-inch (25x38 cm) baking sheet lined with parchment paper and bake for 10-12 minutes. Allow to cool.
• In a mixing bowl beat together cream cheese, ½ cup sugar (100 g) and 2 teaspoons vanilla extract. Add in heavy cream and beat until light and fluffy. Set aside.
• Cutting widthways, cut the cooled cake into 4 equal rectangles.
• Spread the jam onto 2 rectangles. Then place the two rectangles together and top with a rectangle without any jam.
• Transfer the stack of cake with jam onto a cutting board. Cut in half longways. Then cut widthways into 1 cm (½ inch) thick slices. The cut pieces of cake should be about square in shape.
• Arrange the sliced pieces on cake into a medium sized bowl lined with cling film. Alternate the direction the lines are facing to create a checkered like pattern. As you reach the edges of the bowl, you may need to cut the pieces to fit.
• Fill the cake with the cheesecake filling. Spreading evenly.
• Arrange the strawberries on top making sure they slightly overlap each other.
• Cover the cake with slices of the 4th piece of cake. Wrap the exposed cake with cling film and refrigerate for at least 4 hours.
• To serve, unwrap the bottom layer of the cake, and place a plate on top. Flip the plate and carefully remove the bowl, and the remaining cling film.
• Slice and serve.
• Enjoy!