Slice into squares and top each slice with a halved strawberry. Step 3 Using parchment overhang, lift up bar and transfer to a cutting board.Refrigerate until well chilled, about 1 hour more. Transfer pan to a wire rack and let cool completely. We wanted this springtime dessert to actually taste like strawberries. Step 2 Bake bar until puffed and just set in the center, about 35 minutes.Carefully dollop strawberry topping over cream cheese filling. Add butter and stir until a crumbly dough forms. Sprinkle the remaining crumb mixture over top of the strawberries and press down lighty to ensure they dont roll off after baking. Step 1 In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Pour the strawberry mixture evenly out over top of the crust.In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, eggs, granulated sugar, vanilla, and salt until smooth. Let cool slightly while preparing cream cheese filling and crumble topping. Continue to boil, stirring occasionally, until thickened, 5 to 7 minutes. In a medium saucepan over medium-high heat, cook strawberries, granulated sugar, lemon juice, and cornstarch, smashing berries with a potato masher or side of a wooden spoon to release juices, until mixture comes to a boil. Transfer pan to a wire rack and let cool. Step 4 Bake crust until golden brown, about 12 minutes. Ingredients FOR CRUST: 4ozbuttermelted cuppowdered sugar FOR CHEESECAKE LAYER: 8ozcream cheesesoftened cupsugar STRAWBERRY LAYER: 5cupsstrawberrydiced.Press into an even layer on bottom of up sides of pan with the back of a spoon or measuring cup. Step 3 Scrape mixture into prepared pan.Step 2 In a medium bowl, mix crushed crackers, butter, granulated sugar, butter, and salt until mixture resembles wet sand and holds together when pressed.Lightly coat parchment with cooking spray. Line bottom with parchment, leaving a 2" overhang on 2 opposite sides. Lightly oil a 9"-by-9" baking pan with cooking spray.
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