Strawberry White Chocolate Cheesecake Bars
These beautiful strawberry white chocolate cheesecake bars are SO delicious. Graham cracker base is layered with smooth and rich cheeesecake, marbled with bright strawberry coulis. They are creamy, sweet and tangy!
Ingredients
Graham cracker base
- 2 cups (200 g) graham cracker
- 6 tbsp butter, melted
Cheesecake
- 3 large eggs
- (2) 8 ounce (400 g) Philadelphia Cream Cheese, room temperatured
- 1/2 cup (1.25 dl) granulated sugar
- 1 tbsp vanilla extract
- 2 cups (5 dl) crème fraîche
- 8 ounces (200 g) white chocolate, melted
Strawberry coulis
- 1.1 lb (500g) strawberries (thawed if frozen)
- 1/4 cup (1/2 dl) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 3 tsp cornstarch
Instructions
Strawberry coulis
- In a small saucepan, toss the strawberries with the sugar and lemon juice over medium heat for about 8-10 minutes (20 minutes for frozen strawberries) or until the strawberries soften and get jammy.
- Whisk together the cornstarch with the water in a small glass and pour the slurry into the strawberry jam. Cook for an additional 2 minutes or until the mixture starts to thicken.
- Use a handblender to purée the mixture into a thick sauce texture.
- Pour the purée over a mesh sieve to catch any remaning lumps. Set the strawberry coulis aside to cool for about 25 minutes while you prepare the rest of the cheesecake.
Graham cracker base
- Set the oven to 350 ℉ (180 ℃) and grease a 9 inch square pan. Line all sides with parchment paper and set aside.
- Put the graham crackers inside a ziplock bag and close. Use a rolling pin to gently hammer the biscuits into fine crumbs.
- In a small saucepan, melt the butter then take off the heat. Pour the graham crumbs into the saucepan and combine until all crumbs are wet and coated with the butter.
- Pour the graham crumbs into the lined baking pan and press with your fingers to form the crust at the bottom.
- Bake the graham crust for for 8-10 minutes, then side aside to cool.
Cheesecake
- In a large mixing bowl, mix the cream cheese on low speed until creamy.
- Add the crème fraîche and sugar while mixing on medium speed until smooth.
- Crack in one egg at the time, ensuring it gets incorporated between each egg.
- Scrape down the sides and mix in the vanilla and melted white chocolate on low speed.
- Pour half of the batter into the crust and dollop blobs strawberry colis on top with a spoon. Cover with the rest of the cheesecake batter and top off with more blobs of strawberry coulis. Use a knife or the back of a spoon to connect the blobs together, creating a marble effect.
- Bake for 45-50 minutes or until the cheesecake is slightly jiggly in the center but more firm around the edges.
- Turn off the oven and let the cheesecake rest inside for another hour with the oven door cracked open.
- Take the cheesecake out of the oven and allow to rest in room temperature for 30 minutes.
- Take the cheesecake out of the baking pan by grabbing the corners of the parchment paper and gently wiggling upwards. Chill in the fridge for at least 3 hours but preferably overnight.
- Cut into bars and enjoy!