Description
An easy and delicious take on classic strawberry cheesecake, featuring a graham cracker crust and luscious strawberry topping.
Ingredients
- 2 cups graham cracker crumbs (about 14 full crackers)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 24 oz (3 packages) cream cheese, room temp
- 1 cup granulated sugar (for filling)
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- 1/4 cup all-purpose flour or cornstarch
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar (for topping)
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C) and line a 9×13 inch pan with foil; spray foil.
- Mix graham crumbs, melted butter, and 1/4 cup sugar; press into pan in a tight, even layer.
- Bake the crust for 8 minutes and set aside to cool.
- In a bowl, beat the cream cheese until smooth; add 1 cup sugar and mix well.
- Add eggs one at a time and mix in vanilla, sour cream, and flour (or cornstarch) until smooth.
- Pour filling over the warm crust; smooth the top.
- Bake for 30-35 minutes until the center is almost set (it will jiggle slightly).
- Turn off oven and crack the door; let bars cool inside for 1 hour.
- For the topping, cook strawberries, 1/2 cup sugar, and lemon juice over medium heat until juicy (about 5 minutes).
- Stir in cornstarch slurry, cook until thick, then remove from heat and cool.
- Spread the cooled strawberry topping over the chilled bars.
- Chill for at least 4 hours or overnight before cutting into bars.
Notes
Use room temperature cream cheese for a smooth mix. Press the crust well so it holds when cut. Cool before topping to maintain topping brightness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American