Strawberry Shortcake Cheesecake Bars (Print Version)
# Ingredients:
→ Strawberry Compote
01 -
1½ cups (200g) fresh hulled quartered strawberries
02 -
2 tablespoon (25g) granulated sugar
03 -
2 teaspoon (5g) corn starch
04 -
2 teaspoon (10ml) lemon juice
→ Crumb Topping
05 -
½ cup (71g) all-purpose flour
06 -
2 tablespoon (25g) granulated sugar
07 -
1 tablespoon (15g) packed light brown sugar
08 -
3 tablespoon (42g) salted butter, melted
09 -
1 tablespoon powdered freeze dried strawberries (from about ⅓ cup/10g freeze dried sliced strawberries)
→ Crust
10 -
1½ cups (170g) Digestive biscuits/crackers crumbs (from about 10 biscuits)
11 -
2 tablespoon (30g) packed dark brown sugar
12 -
4 tablespoon (56g) unsalted butter, melted
→ Cheesecake Filling
13 -
1 block (250g) cream cheese, softened
14 -
⅓ cup (65g) granulated sugar
15 -
1 teaspoon (5ml) pure vanilla extract
16 -
1 large egg, at room temperature
17 -
2 oz (56ml) pure white chocolate, melted and cooled
18 -
⅔ cup (160ml) chilled strawberry compote
19 -
2 teaspoon (6g) all-purpose flour
20 -
1 teaspoon freeze dried strawberry powder
# Instructions:
01 -
Combine strawberries and sugar in small saucepot; cook 3 minutes until softened. Mix corn starch with lemon juice to make slurry. Add to strawberries, cook until thickened. Cool completely then refrigerate until chilled.
02 -
Line 8x8-inch square pan with parchment paper, leaving 2-inch overhang. Preheat oven to 350°F.
03 -
Combine flour, sugars in bowl. Add melted butter and mix until clumps form. Let rest 10 minutes. Scatter on lined baking sheet and bake about 15 minutes until golden, tossing halfway. Cool completely, then toss with strawberry powder.
04 -
Process digestive biscuits and brown sugar to fine crumbs. Add melted butter until combined. Press into bottom and slightly up sides of pan. Bake 10-12 minutes until golden. Reduce oven to 325°F.
05 -
Process cream cheese, sugar and vanilla until smooth. Add egg, then white chocolate until combined. Add strawberry compote, strawberry powder and flour, process until smooth.
06 -
Pour filling over crust. Bake 20-25 minutes until set. While warm, sprinkle most crumbs over top, pressing gently. Return to oven for 3 minutes to set crumbs.
07 -
Cool completely on wire rack, top with extra crumbs, then refrigerate 2 hours before slicing.
# Notes:
01 -
Can bake crumbs and crust at the same time
02 -
Don't overbake crumbs with strawberry powder or they'll darken
03 -
Graham crackers can substitute for digestive biscuits