Photo credit: www.seriouseats.com

The Perfect Strawberry Cheesecake Bars for Every Occasion

Why It Works

A delightful combination of cream cheese and goat cheese results in a cheesecake that’s not only creamy but also has a pleasing tang. By gently cooking the strawberries beforehand, their flavor intensifies, yielding a luscious jam-like sauce perfect for swirling into the filling. Baking the cheesecake in a water bath guarantees even cooking and helps prevent the risk of overbaking.

The appeal of cheesecake is vividly illustrated in Taffy Brodesser-Akner’s novel Long Island Compromise, where the protagonist, Beamer, reflects on his love for this dessert even as he receives sobering news about his grandmother. His thoughts drift to the delightful combination of flavors and textures found in cheesecake, an experience many can relate to. It begs the question: who hasn’t found solace in thoughts of a beloved treat during serious moments?

Cheesecake offers an impressive range of flavor profiles, making it a versatile choice for any season. For instance, lemon and ricotta pair well in the spring, while summer favors bright berries or stone fruits. Fall calls for pumpkin or sweet potato, and winter is ideal for bittersweet chocolate. In warmer months, juicy strawberries from local farmers markets perfectly complement the decadent richness of cheesecake, creating a vibrant contrast that enhances the overall dessert experience.

Though an entire cheesecake is undeniably significant, it’s sometimes more practical to enjoy it in sliceable form. That’s where cheesecake bars shine: baked in a standard 9×13 inch pan, they can be conveniently cut into squares, making them ideal for gatherings like potlucks and picnics. This recipe, developed by Melissa Gray from our Birmingham, Alabama test kitchen, features sweet strawberries swirled into a tangy filling made with cream cheese, goat cheese, and lemon zest, all resting atop a buttery graham cracker crust.

Many traditional cheesecake bar recipes suggest topping the cheesecake with a strawberry sauce, which can be messy and awkward to eat without utensils. To solve this, Melissa lightly cooks the strawberries with cornstarch and sugar until they start breaking down, then incorporates them directly into the filling. This method enhances the strawberry flavor while the cornstarch thickens the mixture, reducing excess moisture that could interfere with the cheesecake’s set.

In an innovative twist, Melissa incorporates goat cheese along with the cream cheese in her filling, contributing a subtle tanginess. Furthermore, she opts to bake the cheesecake bars in a water bath, which helps maintain an even cooking temperature and minimizes the risk of overcooking. The finished product results in a cheesecake that’s not only rich and smooth but also a showstopper at any event.

Strawberry Cheesecake Bars Recipe

Below is the recipe to recreate these delicious bars, perfect for sharing at potlucks or enjoying during warm summer days. The following ingredients and steps will guide you through this delightful dessert.

Ingredients

For the Crust:

• 8 1/2 ounces graham cracker crumbs (240 g; 2 cups)
• 1 3/4 ounces granulated sugar (50 g; 1/2 cup)
• 1/4 teaspoon Diamond Crystal kosher salt
• 4 ounces unsalted butter (113 g; 8 tablespoons), melted

For the Filling:

• 12 ounces chopped fresh strawberries (340 g; 2 cups)
• 4 teaspoons (12 g) cornstarch
• 9 1/2 ounces granulated sugar (267 g; 1 1/3 cups), divided
• Three 8-ounce packages cream cheese (24 ounces; 680 g), at room temperature
• 8 ounces goat cheese (226 g; about 1 cup), at room temperature
• 3/4 ounces all-purpose flour (24 g; 3 tablespoons)
• 1 teaspoon lemon zest plus 1/2 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon Diamond Crystal kosher salt
• 4 large eggs (7 ounces; 200 g), at room temperature
• Hot water for the water bath

Instructions

1. Preheat the oven to 375°F (190ºC) and adjust the rack to the middle position. Coat a 9×13-inch baking pan with cooking spray and line it with parchment paper, leaving an overhang on two sides.

Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and salt. Combine with melted butter until evenly moistened, then press into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden. Allow to cool for 30 minutes, then reduce the oven temperature to 325°F (160ºC).

Prepare the Filling: Combine strawberries, cornstarch, and 1/3 cup of sugar in a saucepan. Cook over medium heat, stirring frequently, until the strawberries begin to break down (about 5 minutes). Allow to cool for 30 minutes, stirring occasionally.

In a stand mixer, beat the cream cheese and goat cheese until smooth. Add the flour, lemon zest, lemon juice, vanilla, salt, and remaining sugar, mixing until combined. Gradually add the eggs, mixing until just combined after each addition.

Pour the filling into the cooled crust and dollop the strawberry mixture on top. Use a knife or spatula to gently swirl the strawberries into the filling without disturbing the crust.

Place the baking pan in a roasting pan and carefully add hot water to reach 1 inch up the sides of the cheesecake pan. Bake for 40 to 50 minutes, or until set around the edges while the center remains slightly soft. Cool at room temperature for about 90 minutes before refrigerating for at least 4 hours before serving.

Once chilled, use the parchment overhang to lift the cheesecake out and slice into squares. For neat edges, run a knife under warm water before cutting.

Special Equipment

Essential tools for this recipe include a 9×13-inch baking pan, a flat-bottomed glass or measuring cup, a wire rack, a stand mixer or hand mixer, and a large roasting pan.

Notes

Should cooking spray be unavailable, greasing the pan lightly with butter or neutral oil will suffice. You can also make your own graham cracker crumbs by grinding or crushing whole graham crackers.

If you’re looking for a substitute for goat cheese, sour cream may work in its place. For a fun variation, mix the cooled strawberry mixture directly into the cheesecake batter for a pink cheesecake result.

Make-Ahead and Storage

The cheesecake batter can be prepared and kept in an airtight container in the fridge for up to one week. Allow it to return to room temperature before baking. Meanwhile, the finished bars can be stored in an airtight container in the refrigerator for up to 5 days.

Source
www.seriouseats.com