Ingredients
Equipment
Method
Make the Crust
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter; mix until well combined.
- Press the mixture evenly into the bottom of the prepared baking pan, forming a firm crust, then bake for 10 minutes and set aside to cool slightly.
Prepare the Strawberry Swirl
- In a small saucepan, combine the quartered strawberries, sugar, lemon juice, and water; cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices.
- In a small bowl, whisk together the cornstarch with one tablespoon of water to create a slurry, then add it to the simmering strawberry mixture and cook for another 1-2 minutes until thickened.
- Remove from heat and let cool slightly before either mashing with a fork for a chunkier swirl or blending until smooth for a finer texture.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the sour cream and vanilla extract until just combined.
- Gently fold in the all-purpose flour until just combined, being careful not to overmix the batter.
Assemble and Bake
- Pour the cheesecake batter over the cooled crust in the baking pan, spreading it evenly.
- Spoon dollops of the prepared strawberry swirl over the cheesecake batter, then use a knife or skewer to gently swirl the strawberry mixture into the cheesecake.
- Bake for 40-50 minutes, or until the edges are set and the center has a slight jiggle, then turn off the oven and let the cheesecake cool inside with the door slightly ajar for one hour.
- Remove from the oven, allow to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, before slicing into bars and serving.
Notes
For best results, ensure all cold ingredients like cream cheese and eggs are at room temperature. This helps in achieving a smooth and lump-free cheesecake batter. Adjust the amount of sugar in the strawberry swirl based on the sweetness of your strawberries. For a truly vibrant color, a tiny drop of red food coloring can be added to the strawberry mixture. Chilling the bars overnight is crucial for proper setting and easy slicing, yielding cleaner cuts and a firmer texture. These bars can be stored in an airtight container in the refrigerator for up to 3-4 days. They also freeze well for longer storage; wrap individual bars in plastic wrap and then foil before freezing.