The strawberry cheesecake bars I bring this year to all potluck

1. Set the baking rack to the middle position and heat the oven to 190 ° C to 375 ° F. Using the baking spray with flour, cover the 9 and 13-inch baking dish evenly. Line lower and sides with parchment paper, leaving 2 -inch overhang on 2 sides; Set aside.

2. Prepare the bark: In a medium bowl, mix the biscuit crumbs, sugar and salt to connect. Stir in the melted butter until it is wet; Scrap it into the prepared baking sheet. Divided into a steady layer; Use a flat -bottomed drinking glass or measuring cup to firmly press until the crumbs are compact, even form a coat at the bottom of the pan. Bake until fragrant and slightly golden brown, approx. 10 minutes. Allow to cool on a wire holder while preparing the charge, approx. 30 minutes. Reduce oven temperature to 325 ° F (160 ° C).

3. For the charge: In a small pan, combine strawberries, corn starch and 1/3 cups (67 g). Cook over medium heat, often while stirring until the strawberries begin to break down and the mixture is thickened, approx. 5 minutes. Remove from heat; Allow to cool for 30 minutes, stirring occasionally.

4. In the meantime, the cream cheese and goat cheese are beaten at medium speed in the bowl of a shovel, until smooth and creamy, scrape on the side of the bowl as needed. Add flour, lemon zest and juice, vanilla, salt and the remaining 1 cup of sugar; Beat low speed until mixed, approx. For 15 seconds. Increase the mixer speed at medium speed and beat until it combines well, scraps the side of the bowl for 1-2 minutes, as needed. With a mixer at low speed, add eggs one by one and stir until mixed after each addition; The mixture should be slightly thickened and smooth. Set aside until you are ready to use. (Alternatively, an electric hand mixer can be used to prepare the charge.)

5. Pour the filling into the chilled bark and place the baking dish in a large roasting pan. Use the tablespoon to drop a small bean chilled strawberry mixture to the top of the cream cheese mixture. The use of a butter, offset spatula or skewer is carefully swirled into the charge, making sure you avoid cutting into the bark.

6. Place the roasted dish in the oven and use a large, run -down measuring beaker or kettle with gently add hot water until it reaches the 1 -inch up side of the baking dish. Bake until the edges are on, the top looks dry and the middle is almost completely adjusted for 40-50 minutes. Wash baking or kitchen towels with gently remove the baking dish from the roasted dish and let the wire holder cool to room temperature, approx. 1 hour, 30 minutes. Cover and cool until cool, at least 4 hours or up to 12 hours. Run an offset spatula around the pages to separate from the edges and use the parchment as a handle, carefully remove the cheesecake from the pan. Slice the rods with a sharp knife into twelve 3 -inch squares and serve. (For clearer cuts, run the knife under warm water and dry knife with a clean kitchen towel before adding the individual slices.)

Special equipment

9 to 13-inch baking dish, flat-bottomed drinking glass or measuring cups, wire holders, rack mixer or hand mixer, large stew, large runaway beaker or kettle, baking connectors or kitchen towels

Note

If there is no cooking spray, you can lightly grease the pan with salted butter or neutral oil such as rapeseed or vegetable.

To make your own Graham biscuits: Ground 16 whole Graham biscuits (240 grams) in the food processing bowl until gently sat or insert Graham biscuits into a gallon-sized zipper bag, tightly seal and crush the biscuit with a rolling needle.

The sour cream can be replaced by the goat cheese.

Fold the cooled strawberry mixture into the cheesecake dough to the pink cheesecake rods until the well -signs.

Make-Head and Storage

The dough can be prepared in advance and cooled in airtight container for up to 1 week. Let the dough come to room temperature before baking.

The rods can be cooled in an airtight container for up to 5 days.