Description
Adapted from The Squeaky Mixer.
Ingredients
Units
Scale
Crust:
- 1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
- 10 tbsp salted butter, melted
- 1/4 C light brown sugar
Cheesecake:
- 24 oz (3 blocks) cream cheese, room temperature
- 3 large eggs, room temperature
- 3/4 C granulated sugar
- 1/2 C sour cream
- 1/4 C heavy whipping cream
- 1 tbsp vanilla extract
Strawberry Compote:
- 2 C fresh strawberries, diced
- 1/4 C sugar
- 2 tbsp lemon juice
- 2 tsp cornstarch
Vanilla Drizzle:
- 1/2 C Vanilla candy melts
Instructions
- Preheat your oven to 350°F and line a 9×13″ baking dish with parchment paper.
- Begin by making the crust: mix together the graham cracker crumbs, melted butter, and light brown sugar. Mix well, until the mixture resembles wet sand, and will stick together when you squeeze it in your palm. Pour into the prepared baking dish and use the bottom of a measuring cup or a spatula to smooth the crumb mixture into an even layer, and press it down into the bottom of the pan. Use the tip of a spoon to press down along the edges of the pan, too. Set the crust aside.
- In the bowl of your stand mixer affixed with the whisk attachment – or a large mixing bowl if you’re using a hand mixer – add the cream cheese, sour cream, heavy whipping cream, vanilla extract, and granulated sugar. Mix on medium speed just until the ingredients are combined, then add in one egg. Mix well, incorporating the egg completely before adding the next. Repeat this process with the final egg. After the eggs are beaten in, increase the speed to high and beat the mixture for one more minute, until slightly aerated with no large lumps.
- Pour the cheesecake mixture into the baking dish and spread it out over the crust in an even layer. Transfer to the preheated oven and bake for 40–45 minutes – until the edges are deeply browned and pulling away from the sides of the pan. The center should still be jiggly if you tap or shake the pan. Don’t overbake!
- Allow the cheesecake to come to room temperature, then transfer it to the refrigerator to chill while you make the strawberry compote.
- Add the strawberries, sugar, cornstarch, and lemon juice to a small saucepan. Place over medium heat and stir together until the cornstarch has been incorporated. Cover with a lid and allow to simmer, stirring occasionally, until the berries have softened, and the liquid has become thick and syrupy, about 15 minutes. Pour the compote into a small bowl and allow it to cool.
- Once the cheesecake has chilled completely, remove it from the fridge. Grab the parchment paper and gently transfer the cake from the pan to your work surface. Peel the parchment paper away from the sides, then use a long knife to slice off just the browned edges of the cheesecake. Turn the cheesecake vertically and slice down the center into two long rectangles. Turn it back horizontally, and cut these two rectangles into 7 bars each, giving you 14 total.
- Now, use a butter knife or the tip of a small spoon to scrape out the very center of each bar, leaving a long trench down the middle of each one. Don’t dig too deeply. Refer to the videos on my social media for help if you need it.
- Spoon the strawberry compote into the wells you made, taking care not to overfill or drip any on the surface of the bars. Once all the bars have been filled, add your candy melts to a microwave safe bowl and zap them in 30 second intervals, stirring between each one, until it’s melted and runny.
- Use a spoon, fork, or knife to drizzle the candy melt side to side across the surface of each cheesecake bar. Let harden. Dassit!
- Prep Time: 30 minutes
- Cook Time: 1 hour
