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Strawberry Cheesecake Bars

Strawberry Cheesecake Bars


Strawberry taste isn't always an afterthought in these delicious Cheesecake Bars. it can seem not possible but those bars have more intense flavor than a strawberry! There are several easy steps used to coax out and listen every bit of flavor from the strawberries. while this system takes a little time, each step is easy and detailed in our printable recipe.

Strawberry Cheesecake Bars


INGREDIENTS
For the crust:
  • 3 tablespoons granulated sugar
  • 12 sheets of chocolate graham crackers
  • 6 tablespoons unsalted butter, melted

For the strawberry filling:
  • pinch of salt
  • 1 3/4 teaspoons unflavored gelatin, (1-ounce package)
  • 20 ounces cream cheese, room temperature
  • 2 pounds fresh strawberries, plus more for topping
  • 3/4 cup granulated sugar, divided

For the topping:
  • 16 whole strawberries
  • 3 ounces semi-sweet chocolate, chopped or chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar


INSTRUCTIONS
To make the crust:
  1. Preheat oven to 350F. reduce a duration of parchment paper to suit a 9x9-inch baking pan permitting the paper to come back up to the pinnacle on  contrary facets.  reduce every other sheet to restoration in the opposite course.  Set apart.
  2. within the bowl of a food processor, integrate the graham crackers and sugar and method till finely beaten. add the melted butter and pulse until nicely combined. Firmly press the aggregate onto the bottom and aspects of the prepared pan. Bake for eight mins at 350F. take away from the oven and funky. as soon as cool, positioned the pan within the refrigerator will making ready the filling.

To prepare the filling:
  1. clean 2 pounds of strawberries and remove the hulls. cut every in half or quarters. technique half of the strawberries in a meals processor till portions are 1/4 to half of inch thick – about 10 quick pulses. Repeat with the final strawberries. Be careful not to over-system the strawberries.
  2. location the processed strawberries in a medium mixing bowl and toss with half cup of the sugar and a pinch of salt. cowl and permit the strawberries to rest for forty five minutes, stirring sometimes. Don’t wash the meals processor yet – you’ll want it once more in a couple of minutes.
  3. pressure the now macerated strawberries thru a quality-mesh sieve into a large blending bowl. You should have about 2/3 to three/4 cup of juice. put off four tablespoons of the juice to a small shallow bowl. Sprinkle the unflavored gelatin calmly on top of the juice and set apart. region the ultimate strawberry juice in a small saucepan. heat on medium-excessive warmth till it begins to boil. lessen the warmth to medium-low and simmer until the juice is decreased to about three tablespoons, about 10 mins (watch the syrup cautiously!). The syrup is executed while it will become a little darker and thicker. Watch the strawberry sauce cautiously as it will bubble up and might overflow the pan if boiling too rapid. location a wood spoon throughout the pinnacle of the pan to help save you a mess.
  4. remove the saucepan from the warmth and stir inside the ultimate 1/four cup sugar, until dissolved. add the softened gelatin and stir gently until mixed. Set aside.
  5. while the syrup is cooking down, take the strained strawberries back to the meals processor and pulse until very clean. strain through the best mesh sieve once more the use of a large spoon or rubber spatula to press the solids thru and extract all the juice. as soon as all the pulp and juice is extracted, discard the seeds and any final solids. add the cream cheese to the strawberry puree and the use of an electric powered mixer, combination on low till clean. Pour the gelatin aggregate into the cream cheese combination and whisk (do not beat) till completely mixed.
  6. Pour the strawberry filling over the cooled chocolate graham cracker crust. Refrigerate for as a minimum four hours or overnight.
  7. To reduce quite portions, vicinity the pan within the freezer for approximately an hour earlier than slicing. cautiously take away the gently frozen cheesecake to a slicing board the use of the parchment paper for handles. the use of a huge thin knife, slice the cheesecake into 16 equal pieces wiping the knife smooth between cuts. Garnish with whipped cream, sliced strawberries or chocolate dipped strawberries as preferred. Serve.
  8. as soon as reduce, the bars may be stored in the freezer for as much as per week. allow them to sit at room temperature for 45-60 minutes earlier than serving. 

To prepare the whipped cream and garnish:
  1. Pour the whipping cream in a small bowl. Beat on medium with an electric powered mixer till foamy. upload the sugar and beat on excessive until gently stiff peaks form. Pipe onto sliced cheesecake bars using a large megastar tip if preferred.
  2. To make chocolate dipped strawberries: wash strawberries making sure they're completely dry earlier than dipping. soften the chocolate in a warmth-evidence bowl over warm, however no longer boiling water. Stir often till easy. turn the heating detail off, but maintain the bowl set over the new water. Dip the strawberries and shake off any excess chocolate. location on a wax paper covered plate or baking sheet. Refrigerate till wanted.

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