Strawberry Filled Lemon Cream Cheese Bars Food

STRAWBERRY CHEESECAKE BARS

Steps:

• Cut cookie dough into 25 slices. Arrange side by side in an ungreased 13x9-in. baking pan. Pat together to close gaps. Bake at 375° for 18-20 minutes or until lightly browned and edges are firm to the touch., Meanwhile, in a large bowl, beat the cream cheese, sour cream and sugar until smooth. Beat in egg and vanilla. Spread preserves over warm crust. Carefully spread cream cheese mixture evenly over preserves., Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

STRAWBERRY BASIL CHEESECAKE BARS

Steps:

• For Strawberry Basil Sauce:.
• Place strawberries, 2 T water, 1/4 cup sugar, lemon juice, lemon zest (if using), and a pinch of salt into a sauce pot and bring to boil over medium-low heat.
• Whisk 2T water with 1T cornstarch and add to strawberry mixture.
• Add basil leaves to strawberry mixture.
• Use an immersion blender or transfer to blender and blend until smooth. Return to sauce pot.
• Adjust basil, lemon, and sugar amounts to desired levels.
• Reduce heat and let simmer for 10-15 minutes until reduced to about 1 cup of thick sauce (a little thinner than the consistency of honey).
• Let sauce cool.
• For Crust:.
• Cream the butter and 1/2 cup sugar.
• Add the salt and 1 3/4 cup flour to sugar mixture and combine until the dough is well mixed. Add remaining 1/4 cup flour as needed to form dough.
• With floured hands, dump dough into a greased 9x13 pan and press to form crust.
• Let the dough chill for 15-20 minutes (about the time it takes for the oven to preheat).
• Bake crust at 350 until barely brown (10-12 min), let cool on a wire rack for about 15 minutes.
• For Cheese Filling:.
• Beat cream cheese and 1/2 cup sugar until smooth.
• Blend in eggs, sour cream, vanilla extract, and a pinch of salt.
• To Assemble:.
• Pour cream cheese mixture over crust.
• Drop spoonfuls of strawberry sauce onto the top and use a knife to cut through the cheese layer to create a swirl appearance.
• Bake at 350 for 25-30 minutes until the outer edges are set, but the middle is still slightly jiggles.
• Let cool on the counter before transferring to the refrigerator.

STRAWBERRY-CREAM CHEESE BARS

Steps:

• Preheat oven to 325 degrees and spray a 9 x 13 inch baking pan with vegetable spray or non-stick cooking spray.
• In a large bowl, combine the cake mix, butter and 1 egg; mix well.
• Press the mixture into bottom prepared pan.
• In a medium bowl, beat cream cheese with remaining eggs and sugar until mixture is smooth and well blended.
• Pour the mixture over cake mix batter and bake for 30 to 35 minutes until light brown on top.
• Cool, cut into bars and enjoy.

STRAWBERRY LEMON CHEESECAKE BARS

Steps:

• For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
• Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
• For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
• Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
• Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.