For lovers of the salty-sweet combo, these pastel pink cheesecake bars are sure to delight.
The flavor is reminiscent of strawberries and cream with a salty pretzel crust for extra oomph.
Cheesecake bars are faster to bake than many traditional cheesecakes and fuss-free (ahem, no water bath!
Photo:Victor Protasio
), plus theyre portable, which makes them a perfect pick for a picnic.
Freeze-dried fruits are oddly fun to eat (they melt in your mouth!).
Theyre also a handy tool for bakers.
Look for them in the snack aisle at the grocery store.
This recipe was developed by Melissa Gray.
Place strawberries in an 8-inch square baking dish.
Roast, stirring occasionally, until syrupy and very soft, 35 to 45 minutes.
(Do not turn off oven.)
Refrigerate puree until slightly cooled, about 20 minutes.
While puree cools, coat a 13-by-9-inch metal baking pan with cooking spray.
Line with parchment paper, leaving a 2-inch overhang on all sides.
Stir together ground pretzels and brown sugar in a medium bowl; stir in butter.
Press mixture evenly into bottom of prepared pan.
Bake until lightly golden and dry to the touch, about 10 minutes.
Let cool slightly on a wire rack, about 15 minutes.
Reduce oven temperature to 300F.
Add granulated sugar and beat until well mixed, about 1 minute.
Add cornstarch, vanilla, and salt; beat until just combined, about 15 seconds.
Transfer 1/2 cup cream cheese mixture to a small bowl; set aside.
Pour strawberry mixture into cooled crust.
Dollop reserved 1/2 cup cream cheese mixture over top; swirl into strawberry mixture with a wooden pick.
Gently tap pan on counter to release any large air bubbles.
Turn off oven and let cheesecake cool inside for 30 minutes with door ajar.
Transfer pan to a wire rack and let cool to room temperature, about 1 hour.
Cover and refrigerate until chilled, at least 3 hours and up to 12 hours.
Using parchment paper as handles, transfer cheesecake to a cutting board.
Cut into 15 bars.
Save some time and prepare the roasted strawberry puree up to 3 days ahead.
Store in an airtight container in the refrigerator and bring to room temperature before mixing into the batter.
To store the completed bars, refrigerate them in an airtight container for up to 3 days.
