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Strawberry Cheesecake Bars
Indulge in these decadent treats – creamy cheesecake with sweet strawberry jam swirls on a buttery biscuit base. Tea time just got a whole lot tastier!
- Serves: 8-10 |
- Difficulty: moderate
- Prep Time : 2:0 hours |
- Cook Time : 5 mins
Ingredients
Brown Butter Crust
250 g plain Digestive biscuits, crushed
125 g butter
Cheesecake Filling
3 x 250 g cream cheese tubs, softened to room temperature
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) vanilla extract
⅓ C (80 ml) sour cream
½ C (125 ml) double cream
1 C (250 ml) strawberry jam
To Serve
80 g fresh strawberries, quartered
Method
Line a square 23cm x 23cm x 6cm cake pan with a baking sheet, making the sides of the sheet longer to slightly overlap the pan.
Blitz the Digestive and Tennis biscuits in a food processor until fine or crush them in a ziplock bag with a rolling pin. Place the mixture into a bowl. Add the butter to a pan over medium heat and allow it to melt, stirring occasionally until it turns golden brown. Immediately remove the butter from the heat and transfer it into the fine biscuit mixture, stirring until combined. Press the biscuit mixture firmly into the lined baking pan and chill for 20 minutes.
To make the filling, beat the cream cheese, icing sugar, lemon juice, and vanilla extract until smooth. Gradually add the sour cream and double cream, mixing until incorporated. Spoon the filling evenly into the chilled baking pan.
Melt the strawberry jam for 15-20 seconds in the microwave or until the jam is slightly runny enough to make swirls. Drizzle the jam over the filling and use a knife to lightly swirl the strawberry jam, being careful not to overmix. Chill for 1 hour or until completely set. Slice into bars and serve topped with fresh strawberries and raspberries.
