Total time

• Preparation: 30 min. + cooling
• Baked: 15 min. + cooling

 

Ingredients

• 1 cup of all-purpose flour
• 1/3 cup of brown sugar
• 1/2 cup cold butter, cut into cubes

Stuffed:

• 240 grams of cream cheese
• 1/4 cup of sugar
• 0.36 grams Salt
• 2 tablespoons of milk
• 1 tablespoon lemon juice
• 1/2 teaspoon of vanilla extract
• 1 large egg, at room temperature, lightly beaten

Jam:

• 1/2 cup of sugar
• 2 tablespoons of cornstarch
• 1 cups of strawberry puree
• ½ cup chopped strawberries 
• 1 tablespoon lemon juice

Strawberry Puree $23.00

Directions

1. Preheat oven to 350°. 8 inch line. Line square baking sheet with parchment, letting the ends extend to the sides. In a small bowl, whisk together the flour, brown sugar, and butter until crumbly and just combined.
2. Press into bottom of prepared pan. Bake until the edges begin to brown, 12-15 minutes. Cool completely on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Whisk together the milk, lemon juice, vanilla, and salt. Add egg; Beat on low speed until blended. Pour over the crust.
4. Bake until the filling is set, 15-20 minutes. Cool on a rack for 1 hour.
5. For the jam, in a small saucepan, mix the sugar and cornstarch. Add strawberries Strawberry Pulp, and lemon juice. Bring to a boil. Reduce heat; Simmer, uncovered, until mixture begins to thicken, 4-5 minutes. Cool completely. Spread over the filling.1 Refrigerate until set, 8 hours or overnight.
6. Using parchment paper, carefully remove the cheesecake from the baking sheet. Cut into bars to serve.