Philadelphia Cheesecake Bars (Print Version)

Creamy bars with graham crust, tangy filling, strawberry topping, and white chocolate drizzle. Serve chilled for best flavor.

# Ingredients:

→ Crust

01 - 180 g graham cracker crumbs
02 - 50 g granulated sugar
03 - 85 g unsalted butter, melted

→ Cheesecake Filling

04 - 450 g cream cheese, softened
05 - 100 g granulated sugar
06 - 60 g sour cream
07 - 0.5 teaspoon vanilla extract
08 - 2 large eggs, room temperature

→ Strawberry Topping

09 - 220 g fresh strawberries, chopped
10 - 65 g granulated sugar
11 - 45 ml water
12 - 15 ml lemon juice
13 - 2 teaspoons cornstarch

→ White Chocolate Drizzle

14 - 85 g white chocolate chips

# Steps to Follow:

01 - Preheat oven to 175°C. Line a 20x20 cm or 23x23 cm baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray with baking spray.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix until mixture is evenly moistened. Press firmly and evenly into the bottom of the prepared pan to form a stable crust.
03 - In a large mixing bowl, beat softened cream cheese, granulated sugar, sour cream, and vanilla extract on medium speed until smooth and creamy, scraping down sides as needed.
04 - Add eggs one at a time, blending on low speed until just combined. Avoid overmixing to maintain a silky texture.
05 - Pour cheesecake filling over the prepared crust, smoothing the top. Bake for 25–35 minutes, until the edges are set and the center is gently wobbly. Remove from oven and cool on a wire rack for 1–2 hours.
06 - Refrigerate the bars in the pan for 3–4 hours, or until fully chilled and set.
07 - While the bars bake, combine chopped strawberries, granulated sugar, water, lemon juice, and cornstarch in a small saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer, stirring often, until thickened and deep red, about 15 minutes. Remove from heat and let cool completely.
08 - Once chilled, lift cheesecake from the pan using the parchment paper overhang. Slice into 8–10 even bars using a large, sharp knife, wiping the blade clean between each cut.
09 - Spoon cooled strawberry sauce generously over each bar, spreading gently to the edges.
10 - Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Transfer to a small piping bag or zip-top bag with the corner snipped off. Drizzle over the bars.
11 - Serve bars well chilled for optimal flavor and texture.

# Additional Notes:

01 - For a classic snack bar appearance, use a melon baller or spoon to create a shallow well in each bar before topping, then fill with strawberry sauce and finish with a chocolate drizzle.
02 - Take care not to overbake; the center should still jiggle slightly to maintain a creamy consistency.
03 - For clean edges, use a sharp knife and wipe between cuts.
04 - Frozen strawberries can substitute for fresh; simmer gently and mash to desired consistency.
05 - Store bars in an airtight container in the refrigerator for up to 3 days, or freeze (without toppings) for up to 3 months.
06 - Bars and topping may be prepared up to 2 days in advance and assembled just before serving.

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