Strawberry Basil Cheesecake Bars Recipes

NO-BAKE STRAWBERRY CHEESECAKE BARS

Steps:

• For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
• Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
• For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
• Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
• Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
• To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.

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 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 CHEESECAKE BARS

Steps:

• Preheat oven to 325°.
• In a medium bowl, combine cake mix and pecans.
• Drizzle melted butter over mixture; stir until well blended.
• Press mixture into bottom of a greased 9x13 baking pan.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• Spread cream cheese mixture over crust.
• "Nuke" jam for about 45 seconds until thinned.
• Spoon over cream cheese mixture.
• Use a fork to swirl over cream cheese.
• I bake for 25 minutes or until edges begin to brown lightly.
• Do not over-bake or your crust will become a rock.
• Cool in pan for about 30 minutes.
• Cover and chill for about 2 hours.
• Personal note- When I want them to look fancy, I trim about ½ inch off all sides although the crust is my favorite part.

BASIL CHEESECAKE WITH STRAWBERRY MOUSSE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform tin with parchment paper.
• Combine chocolate wafers and butter in a food processor; process into fine crumbs. Press crumbs evenly into the bottom of the tin. Transfer crust to the refrigerator.
• Combine 1 cup heavy cream and basil in a food processor; blend until smooth. Add cream cheese, eggs, 3/4 cup sugar, flour, and cornstarch. Blend until smooth. Pour over chilled crust, smoothing the top with a spatula.
• Bake in the preheated oven until surface is firm except for a small spot in the center that will jiggle when the tin is gently shaken, about 1 hour. Turn off oven and open the door. Leave cheesecake in the oven until completely cooled, about 1 hour.
• Refrigerate cheesecake until completely set, about 6 hours.
• Combine gelatin and water in a small bowl; let stand until softened, 3 to 5 minutes.
• Place strawberries in a blender; blend until smooth and frothy.
• Pour 1/3 of the strawberries in a saucepan over medium heat; add 1/4 cup sugar. Stir until sugar dissolves, about 3 minutes. Remove from heat and stir in gelatin mixture. Mix in remaining strawberries.
• Whip 3/4 cup plus 2 tablespoons heavy cream with an electric mixer until stiff peaks form. Fold in strawberry mixture to make mousse.
• Run a knife around the edges of the tin to remove cheesecake; place on a serving platter. Cover top and sides with mousse. Refrigerate until mousse is set, 2 to 3 hours.