Strawberry Greek Yogurt Cheesecake Bars Food

STRAWBERRY GREEK YOGURT CHEESECAKE BARS

Steps:

• Preheat oven to 350° F. and line an 8x8 baking dish with two sheets of parchment paper creating a sling so the bars are easy to remove. Spray lightly with vegetable oil spray.
• Process the graham crackers in a food processor until finely ground. Add in the melted butter and process again until the crumbs are moistened. Dump the mixture into the prepared baking dish and use your hands or the bottom of a glass to firmly press them into an even layer. Bake until the edges start to brown, about 5-7 minutes. Remove from the oven and set aside to cool while you make the filling.
• Clean and dry out the bowl of the food processor then add in the cream cheese, Greek yogurt, sugar, vanilla and salt. Process until smooth, scraping down the sides of the bowl as needed. Add in the egg and egg white and process until fully incorporated. Add in the flour and process until incorporated, scraping down the sides of the bowl once.
• Pour the cheesecake mixture over the cooled crust and bake until the center is almost set, but still jiggles slightly when the dish is shaken, about 25-30 minutes.
• Clean and dry out the bowl of the food processor and add in the strawberries and sugar. Purée until smooth. Add in the Greek yogurt and vanilla and purée again.
• Remove the cheesecake from the oven and pour the strawberry topping over the cheesecake making sure to completely cover it. Return to the oven and bake until the topping is just set, about 15-20 minutes.
• Transfer the baking dish to a wire rack and let the cheesecake bars cool completely. Once cool put the bars in the refrigerator to chill and set, at least 3 hours or overnight.
• Once chilled, lift the bars out of the baking dish using the parchment paper overhang. Cut into 12 bars and top each bar with a strawberry slice. Serve.

STRAWBERRY GREEK YOGURT CHEESECAKE SQUARES

Steps:

• In a large bowl, whisk together the flour, salt, sugar and lemon zest. Cut in the butter and blend in with your fingers until mixture resembles cornmeal. Add egg yolk and cold water. Mix until dough comes together to form a shaggy ball (dough may be dry). Cover in plastic wrap and let chill for half an hour.
• Preheat oven to 375 degrees.
• Butter a 8" square pan generously. After your dough has chilled, remove from fridge and roll out on a lightly floured surface. You want the dough to be about 1/4" thick. Place the square pan on your rolled out dough and trace around the edges of the pan with a knife so you now have a square of dough. Place dough square in the pan and prick all over with a fork.
• Bake crust for 25-30 minutes, until golden. Remove from oven and let cool briefly while you make the filling.
• To make the filling, In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth then add cornstarch and pinch of salt and blend again. Pour filling into crust.
• Place your strawberry jam into a small plastic ziploc bag. Snip off the tip of the bag and swirl jam around the cheesecake.
• Lower oven temperature to 350 and bake cheesecake for 35-40 minutes. The cheesecake will begin to start separating from the sides of the dish and turn a light golden color. The top should be set but there should still be a slight jiggle. Note that when the cheesecake has finished cooking, the jam will have sunk into the cheesecake creating crevices. These aren't terribly attractive but you cover everything up anyway with strawberries at the end.
• Chill cheesecake for 2 hours. Arrange sliced strawberries all over the top of the cheesecake. Zap 2 tbsp jam in the microwave and brush on the strawberries with a pastry brush - this will give the berries some shine. Carefully cut cheesecake into bars and serve.

STRAWBERRY YOGHURT CHEESECAKE

Steps:

• Preheat oven to 150% Celsius.
• Bottom layer:.
• Mix strawberry jam and boiling water until smooth.
• Dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm Loose-Bottomed Cake tin.
• First layer.
• Mix the cream cheese and yoghurt together, add the caster sugar and stir well.
• Sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred.
• Pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature.
• Top layer.
• Prepare the top layer while waiting for the baked layer to cool.
• Puree the strawberries.
• Mix the Puree strawberries, with the cream cheese until smooth.
• Sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth.
• Add the gelatine to the strawberry and cream cheese mixture, stir until smooth.
• Beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture.
• When the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set.
• Serve with Stiffly beaten fresh cream and strawberries.