[Recipes] Bars of Strawberry Cheesecake

Prep Time: 40 mins | Total Time: 6 hrs | Servings: 15 bars

With a combination of freeze-dried strawberry powder and roasted strawberries, these strawberry cheese cake bars have twice the strawberry flavor. The fruit's inherent sweetness is enhanced by roasting, while the freeze-dried strawberries offer a delightful acidity and delicate hue. These bars provide a strawberry-and-cream experience in a convenient, portable form, including a rich, creamy center and a crispy pretzel exterior. They're ideal for any occasion where a delicious dessert is needed, including picnics.

Ingredients

• 1 lb. fresh strawberries, hulled and halved (about 3 cups)
• Cooking spray
• 1 2/3 cups (about 8 oz.) packed finely ground pretzels (from 5 to 6 cups mini pretzel twists)
• 2 Tbsp. light brown sugar
• 10 Tbsp. unsalted butter, melted
• 3 8-oz. pkg. cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 Tbsp. cornstarch
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 4 large eggs, at room temperature
• 1 cup freeze-dried strawberries, finely crushed and sifted
• 1 or 2 drops super-red food coloring gel (optional)

Directions

Step 1: Set the oven's temperature to 350°F. Put the strawberries in a baking dish that is 8 inches square. Roast for 35 to 45 minutes, stirring regularly, until they are extremely soft and syrupy. Don't turn off the oven.

Step 2: Blend the roasted strawberries for approximately one minute using an immersion blender (or an upright blender). Pour the puree through a fine-mesh strainer into a medium bowl, pushing down to extract as much liquid as possible. Throw away any solids. Put the puree in the fridge for about 20 minutes or until it has cooled slightly.

Step 3: Spray cooking spray on a 13-by-9-inch metal baking pan while the purée cools. Leave a 2-inch overhang on both sides as you line it with parchment paper.

Step 4: Combine the ground pretzels, brown sugar, and melted butter in a medium-sized bowl. Evenly press the mixture into the pan's prepared bottom.

Step 5: Bake the crust for approximately ten minutes, or until it is dry to the touch and slightly golden. Give it fifteen minutes or so to cool on a wire rack. Lower the oven's setting to 300°F.

Step 6: Using an electric mixer set to medium speed, beat the cream cheese in a large bowl until it's smooth, about 2 minutes. Add the granulated sugar and beat until well blended, about 1 minute. Beat the salt, vanilla, and cornstarch until they are just mixed, about 15 seconds. After adding each egg one at a time, beat on low speed for one to two minutes, or until just blended.

Step 7: Move half a cup of the cream cheese mixture to a small bowl and reserve it. To the remaining cream cheese mixture, add the strawberry puree, freeze-dried strawberry powder, and food coloring (if using). Beat on low speed for approximately 45 seconds, or until well blended.

Step 8: Pour the strawberry mixture into the chilled crust. On top, dollop the 1/2 cup of cream cheese mixture that was set aside. Swirl the cream cheese into the strawberry mixture with a wooden pick. To get rid of any big air bubbles, lightly tap the pan on the counter.

Step 9: Bake for 35 to 40 minutes at 300°F, or until the cheesecake is set around the edges but still has some give in the middle.

Step 10: Close the oven door and leave the cheesecake inside for half an hour. After moving the pan to a wire rack, give it an hour or so to cool to room temperature. For at least three hours or up to twelve hours, cover and place in the refrigerator.

Step 11: Move the cheesecake to a cutting board and cut it into 15 bars using the parchment paper as handles. Serve cold.

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