Serves 1
Directions
- 1Crush graham crackers in a food processor.
- 2In a bowl, mix graham cracker crumbs with melted butter and sugar.
- 3Press the mixture into a lined 9x9 pan.
- 4In a bowl, combine softened cream cheese, sugar, sour cream, and vanilla.
- 5Mix in the eggs, flour, and heavy cream.
- 6Pour the cheesecake filling over the crust in the pan.
- 7Bake at 350 for 38 minutes.
- 8Dice fresh strawberries and combine them with sugar, water, lemon juice, and cornstarch in a saucepan.
- 9Cook over medium heat for about 15 minutes until the mixture thickens.
- 10Put the strawberry mixture in a heat-proof container and refrigerate to chill.
- 11Let the bars cool down for three hours then throw them in the fridge for two hours before slicing
- 12Slice the cooled cheesecake bars and create guidelines to show where filling needed to be removed from.
- 13Remove cheesecake from the bars to create space for strawberry filling.
- 14Fill the bars with strawberry filling using a piping bag.
- 15Drizzle white chocolate over the bars using a piping bag.
- 16Place in freezer for 15 minutes.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 1 tbsp sugar
- 16 oz cream cheese, softened
- 0.66 cup sugar
- 0.25 cup sour cream, room temp
- 2 eggs, room temp
- 2 tsp vanilla
- 2 tbsp heavy cream
- 1 tbsp APF
- 16 oz strawberries, diced
- 0.33 cup sugar
- 3 tbsp water
- 0.5 tbsp lemon juice
- 1 tbsp cornstarch
Equipment
food processor9x9 panmixersaucepanpiping bag
Tips
- Mix the cheesecake filling until no lumps remain, but do not overmix.
- Bake at 350 until the outside edges begin to brown and the inside no longer jiggles.
- Place bars in the freezer for 15 minutes so the white chocolate would harden.
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