Roasted Strawberry Cheesecake Bars
Rich and creamy cheesecake bars with a brown butter crust and topped with roasted strawberries.
Servings: 16 bars
- 1 pound fresh strawberries
- 2 tablespoons (25 grams) granulated sugar
- 5 tablespoons (71 grams) unsalted butter
- 8 graham cracker sheets finely crushed
- 4 tablespoons (50 grams) granulated sugar
- 1/4 teaspoon salt
- 3 packages (681 grams) cream cheese room temperature
- 1 1/2 cup (297 grams) granulated sugar
- 3 large eggs
- 1/3 cup (75 grams) heavy cream
- 2 teaspoons vanilla extract
Preheat the oven to 400 degrees (F). Have a pie plate or shallow baking dish ready.
Cut the tops of the strawberries off and cut the strawberries into quarters. Place in the prepared dish.
Sprinkle the sugar over the strawberries and stir to coat all of the strawberries.
Roast the strawberries for 20-25 minutes or until the strawberries are softened and the liquid is thickened. Remove from oven and allow to cool completely.
Preheat the oven to 375 degrees (F). Line an 8x8 pan with parchment paper or foil. Set aside.
Melt the butter in a medium-sized saucepan. The butter will start to foam and you will see orangey-brown bits form at the bottom of the pan. This will take about 5 minutes.
Remove the pan from the heat. Add the crushed graham crackers, sugar, and salt. Stir to combine.
Press the mixture into the bottom and up the sides of prepared pan.
Bake the crust for 8-10 minutes or until golden brown. Remove the crust from the oven and allow to cool completely.
Preheat oven to 325 degrees (F).
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
Add the heavy cream and vanilla. Mix until fully combined.
Gently pour the cheesecake filling into the crust. Spoon the roasted strawberries and the thickened juice on top of the filling. Use a butter knife to swirl the strawberries into the filling.
Bake the cheesecake bars for 30-40 minutes or until the filling is set, but still a bit jiggly in the center.
Remove the bars from the oven and allow to cool for 30 minutes. Transfer to the fridge until ready to serve.
Serving: 1bar | Calories: 232kcal | Carbohydrates: 30.1g | Protein: 3.1g | Fat: 11.8g | Saturated Fat: 6.8g | Cholesterol: 65mg | Sodium: 164mg | Potassium: 88mg | Fiber: 0.8g | Sugar: 25.6g | Calcium: 27mg | Iron: 1mg