date: 2020-09-05T00:03:58.097Z image: https://img-global.cpcdn.com/recipes/4986007943380992/751x532cq70/baked-strawberry-cheesecake-bar-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4986007943380992/751x532cq70/baked-strawberry-cheesecake-bar-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4986007943380992/751x532cq70/baked-strawberry-cheesecake-bar-recipe-main-photo.jpg author: Barry Bridges ratingvalue: 4.4 reviewcount: 33130 recipeingredient: - " Bottom" - "40 grams Oreo Cookies etc or any chocolate cookies" - "20 grams Butter unsalted or cultured unsalted" - " Strawberry Puree you can also use storebought" - "50 grams Pureed strawberries" - "10 grams Granulated sugar" - "1 tsp Lemon juice" - "10 grams White Chocolate" - "4 drops Strawberry Essence if you have it" - " Filling" - "90 grams Cream cheese" - "30 grams Granulated sugar" - "30 grams Egg" - "10 grams Condensed milk" - "50 grams Heavy cream" - "10 grams Soft flour" - "1 tsp Lemon juice" - "1 dash Food Coloring whatever you like" recipeinstructions: - "Take the cream cheese and egg out of the refrigerator so that come to room temperature. Melt butter in the microwave and set aside. Place the Oreos in a Ziplock bag and break into fine pieces. Set aside." - "MIx the Oreos and melted butter from Step 1 and set aside. Line the poundcake pan with baking paper and add the Oreo mixture. Smooth out and chill in the refrigerator." - "If you press down hard with a plastic-wrapped kamaboko board, the crust will be firmly flattened even in the corners." - "Hull the strawberries and crush with a fork or a blender. Microwave unwrapped for 1 minute (600W). When it cools down slightly, microwave for another minute." - "In order to cook down to 50 g, (thickened is best), strain a total of 15 g and add sugar and lemon juice." - "To cook down from 30 g to 15 g of ready-made puree, microwave to evaporate the water (about 1 minute). While it's hot, add sugar and lemon juice." - "Add white chocolate to Step 5 and heat in a hot water bath. Preheat the oven to 355°F/180°C. Beat the egg well." - "Make the filling. Mix the cream cheese well with a whisk. When mixed, add the ingredients in the list in order from top to bottom, mixing well after each ingredient." - "Pour about half + 10g (total 115g) of the batter from Step 8 into the pan. Tap to get rid of excess air. Bake at 180°C for 15 minutes. If it darkens a little bit, it's okay." - "Add the mixture that was heating in the water bath from Step 7 to the remaining batter and mix well. Add vanilla extract and mix well." - "When you bake the cake, the pink color becomes a little dull. I add a tiny amount of red food coloring (just the powder) and whisk well." - "After Step 9 has baked for 15 minutes, add the mixture from Step 11 on top while tapping the bowl and pouring smoothly." - "Once again, place in the oven. Reduce the temperature to 170°C and bake for 25-30 minutes. The first 10 minutes is for excess water to evaporate, so leave the cake as is, in the middle of baking, and cover with aluminum foil." - "It's finished. It should be baked through, but if you are worried, use a bamboo skewer etc. to check. Leave in the pan and place in the refrigerator to cool (more than 6 hours.)" - "Cut into 6 slices. The edges of the cake rise more so I sliced it horizontally into 4 bars." - "I used 5 pieces of individually wrapped "Kiri" cream cheese. Using 4 pieces + 30g sugarless yogurt is also refreshing and delicious." - "To double the recipe, use an 18cm square dish. If you don't cover with foil, it becomes this dark. It has a pretty 3 layer filling." - "I doubled the recipe in a 15cm round pan. I did not cover with aluminum foil. In the process in Step 9, first pour and bake 230g. After that, follow the same procedure." - "It's easy and delicious to make the puree with fresh, ripe strawberries. It's expensive to buy, too. Hulling 2 packs gives a total of 600g." - "Put strawberries in the blender, add about 10% of the 60g of sugar, simmer for about 30 minutes. It's down when it reduces to 50-60% of its original amount. Strain and it's done." - "When you use homemade puree, the thickness should be the same as in Step 5, (It will be a thick, deep red) and is very delicious." - "Here is a postscript. I recommend the red food coloring on the left, which you can pick up anywhere. The "Gaban" brand on the right did not color well, even with a lot." - "If you're lazy, you can add flour all at the same time, but add a little water to dissolve." - "It's harder than you think to get a pretty color but before baking, if the color is extra deep, it will become a pretty pink when finished." - "Sister Recipe: Matcha Cheesecake Bar. Chocolate Cheesecake Bar. https://cookpad.com/us/recipes/156194-baked-chocolate-cheesecake-bars https://cookpad.com/us/recipes/152414-baked-matcha-cheesecake-bars" categories: - Recipe tags: - baked - strawberry - cheesecake katakunci: baked strawberry cheesecake nutrition: 272 calories recipecuisine: American preptime: "PT19M" cooktime: "PT46M" recipeyield: "4" recipecategory: Lunch ---  Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, baked strawberry cheesecake bar. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Easy No Bake vegan Strawberry Cheesecake Bars have become our favorite no bake vegan dessert recipe this summer! Baked cheesecakes aren't as common in the UK as the unbaked ones. so here's one that's worth trying whatever your pro-bake/anti-bake stance! These are the best paleo and vegan Strawberry No Bake Cheesecake Bars, made with simple ingredients and easy-to-follow steps. These strawberry cheesecake bars taste as good as they look. Baked Strawberry Cheesecake Bar is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It's easy, it's quick, it tastes yummy. They are nice and they look wonderful. Baked Strawberry Cheesecake Bar is something which I've loved my whole life. To begin with this recipe, we have to first prepare a few ingredients. You can have baked strawberry cheesecake bar using 18 ingredients and 25 steps. Here is how you cook that. ##### The ingredients needed to make Baked Strawberry Cheesecake Bar: 1. Make ready Bottom 1. Take 40 grams Oreo Cookies etc. (or any chocolate cookies) 1. Take 20 grams Butter (unsalted or cultured unsalted) 1. Get Strawberry Puree (you can also use store-bought) 1. Make ready 50 grams Pureed strawberries 1. Make ready 10 grams Granulated sugar 1. Get 1 tsp Lemon juice 1. Prepare 10 grams White Chocolate 1. Make ready 4 drops Strawberry Essence (if you have it) 1. Take Filling 1. Make ready 90 grams Cream cheese 1. Get 30 grams Granulated sugar 1. Get 30 grams Egg 1. Prepare 10 grams Condensed milk 1. Get 50 grams Heavy cream 1. Get 10 grams Soft flour 1. Take 1 tsp Lemon juice 1. Make ready 1 dash Food Coloring (whatever you like) You can omit the fruit spread from the cheesecake if you like and top with fresh cut strawberries and blueberries. Cut these bars into smaller squares for mini cheesecake bites. These Easy Strawberry Cheesecake Bars are so simple and makes for a perfect dessert for a crowd. You will need just a few ingredients and little time to whip up this tastiness. ##### Steps to make Baked Strawberry Cheesecake Bar: 1. Take the cream cheese and egg out of the refrigerator so that come to room temperature. Melt butter in the microwave and set aside. Place the Oreos in a Ziplock bag and break into fine pieces. Set aside. 1. MIx the Oreos and melted butter from Step 1 and set aside. Line the poundcake pan with baking paper and add the Oreo mixture. Smooth out and chill in the refrigerator. 1. If you press down hard with a plastic-wrapped kamaboko board, the crust will be firmly flattened even in the corners. 1. Hull the strawberries and crush with a fork or a blender. Microwave unwrapped for 1 minute (600W). When it cools down slightly, microwave for another minute. 1. In order to cook down to 50 g, (thickened is best), strain a total of 15 g and add sugar and lemon juice. 1. To cook down from 30 g to 15 g of ready-made puree, microwave to evaporate the water (about 1 minute). While it's hot, add sugar and lemon juice. 1. Add white chocolate to Step 5 and heat in a hot water bath. Preheat the oven to 355°F/180°C. Beat the egg well. 1. Make the filling. Mix the cream cheese well with a whisk. When mixed, add the ingredients in the list in order from top to bottom, mixing well after each ingredient. 1. Pour about half + 10g (total 115g) of the batter from Step 8 into the pan. Tap to get rid of excess air. Bake at 180°C for 15 minutes. If it darkens a little bit, it's okay. 1. Add the mixture that was heating in the water bath from Step 7 to the remaining batter and mix well. Add vanilla extract and mix well. 1. When you bake the cake, the pink color becomes a little dull. I add a tiny amount of red food coloring (just the powder) and whisk well. 1. After Step 9 has baked for 15 minutes, add the mixture from Step 11 on top while tapping the bowl and pouring smoothly. 1. Once again, place in the oven. Reduce the temperature to 170°C and bake for 25-30 minutes. The first 10 minutes is for excess water to evaporate, so leave the cake as is, in the middle of baking, and cover with aluminum foil. 1. It's finished. It should be baked through, but if you are worried, use a bamboo skewer etc. to check. Leave in the pan and place in the refrigerator to cool (more than 6 hours.) 1. Cut into 6 slices. The edges of the cake rise more so I sliced it horizontally into 4 bars. 1. I used 5 pieces of individually wrapped "Kiri" cream cheese. Using 4 pieces + 30g sugarless yogurt is also refreshing and delicious. 1. To double the recipe, use an 18cm square dish. If you don't cover with foil, it becomes this dark. It has a pretty 3 layer filling. 1. I doubled the recipe in a 15cm round pan. I did not cover with aluminum foil. In the process in Step 9, first pour and bake 230g. After that, follow the same procedure. 1. It's easy and delicious to make the puree with fresh, ripe strawberries. It's expensive to buy, too. Hulling 2 packs gives a total of 600g. 1. Put strawberries in the blender, add about 10% of the 60g of sugar, simmer for about 30 minutes. It's down when it reduces to 50-60% of its original amount. Strain and it's done. 1. When you use homemade puree, the thickness should be the same as in Step 5, (It will be a thick, deep red) and is very delicious. 1. Here is a postscript. I recommend the red food coloring on the left, which you can pick up anywhere. The "Gaban" brand on the right did not color well, even with a lot. 1. If you're lazy, you can add flour all at the same time, but add a little water to dissolve. 1. It's harder than you think to get a pretty color but before baking, if the color is extra deep, it will become a pretty pink when finished. 1. Sister Recipe: Matcha Cheesecake Bar. Chocolate Cheesecake Bar. - - https://cookpad.com/us/recipes/156194-baked-chocolate-cheesecake-bars - https://cookpad.com/us/recipes/152414-baked-matcha-cheesecake-bars These Easy Strawberry Cheesecake Bars are so simple and makes for a perfect dessert for a crowd. You will need just a few ingredients and little time to whip up this tastiness. We love No Bake Cheesecakes like our No Bake Strawberry Cheesecake. Although strawberries are generally available year round, they get especially sweet, juicy and delicious around this time of year and I can Today we've incorporated the sweet beauties into these White Chocolate Dipped No Bake Strawberry Cheesecake Bars! These strawberry rhubarb cheesecake bars are a delicious springtime treat. So that is going to wrap it up with this exceptional food baked strawberry cheesecake bar recipe. Thanks so much for reading. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!