Cheesecake Bars with Strawberry Glaze

I’m sorry if I won’t be my usual talkative self today. I’m tired. I just endured a teenage boy sleepover, which meant a sleepless night the likes of which I hadn’t experienced since my boys were infants, and boy, can I feel it! I don’t even know when we moved from “Can you have your mom to call my mom to see if you could come over?” to “Dude, do you want to hang out today?” but here we are. Parenting teens is awesome and terrible and everything in between. You don’t have to haul them places anymore; they can stay home by themselves. They can feed themselves, they sleep through the night, and are able to get into the car without help. On the other hand, their vocabulary shrinks to pitiful five phrases: “yes”, “no”, “fine”, “I guess”, and “I’m starving”, their sense of smell gets seriously impaired (why else would they be completely happy in a room that stinks like gym socks and wet dog combined?), and, oh yes, they can get into the car without help. And drive off. Anywhere they want. And you can’t do anything but bite your nails waiting till they finally decide to come back. Because they’re starving, of course.

When you get to this stage, you’ll hear your parents coming out of your mouth a lot. The phrasing, intonation, the whole deal. The first couple times it might surprise you, but you’ll get used to it pretty quickly, and there will be moments when you’ll just be glad to have something memorized that you can use in a time of need. Because you know that otherwise you’d yell out utter something much-much worse. (And just in case you’re wondering, when presented with the “Everybody’s doing it!” challenge, you will counter with that hated jumping-off-the-cliff phrase you’ve promised yourself to never use with your kids.)

Anyway. On Saturday three big-footed, voice-cracking and pizza-loving almost men stormed into my house, and after about an hour I was ready for a vacation somewhere far-far away 🙂 But since that wasn’t feasible, I did the next best thing, and barricaded myself in the kitchen. And this is the result: Sweet and creamy cheesecake bars with bright strawberry glaze. I love this recipe for cheesecake bars – they are extremely easy to make (no need to bake them in water bath, so you don’t need to worry about wrapping the pan in tin foil and obsess about water ruining your cheesecake), they’ve never-ever cracked up on me, are easy to cut into perfect portions (just the right amount of cheesecake without the guilt!), and you can totally make them gluten free if you buy gluten-free cookies for the crust. You can also vary them by the seasons, and pour either chocolate or caramel over the top – do whatever you feel like, and they will be delicious every time. I picked fresh strawberries from the market, added some lemon juice and lemon zest in the batter, and made lip-smackingly good strawberry glaze to pour over the top. A couple teaspoons of gelatin helped the glaze to firm up so I was able to get a nice clean cut for the pictures, but if you don’t care about that, you could just use a store-bought strawberry jam. Either way, to me strawberries say spring, and the combination of a chocolate crust, lemon and vanilla scented white cheesecake and the red strawberry glaze is a definite winner. A perfect little spring dessert!

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 Cheesecake Bars with Strawberry Glaze

(cheesecake bars recipe adapted from http://www.bakerella.com)

Crust:
  • 1½ cups ground up cookies (vanilla wafers, chocolate cookies, or graham crackers; I used Mary’s gone crackers GF chocolate cookies)
  • 4 tablespoons brown sugar
  • 6 tablespoons (85 g, 3 oz.) unsalted butter, melted
Cheese Filling:
  • 3 packages (226 g, 8 oz.each) full-fat cream cheese, softened
  • 1 cup (200 g, 7 oz.) granulated sugar
  • 1 tablespoon fresh lemon zest
  • 3 tablespoons lemon juce
  • 1 tablespoon vanilla
  • 2 tablespoons all-purpose flour (I used Bob’s Red Mill Cup-for-cup gluten-free baking mix)
  • 3 eggs, room temperature
  • 225 g (8 oz.) sour cream
Strawberry Glaze:
  • 2 cups fresh strawberries, sliced
  • ¼ cup (50 g, 1.7 oz.) granulated sugar
  • 1/8 cup lemon juice
  • 1 tablespoon raspberry liqueur
  •  1 tablespoon + 2 teaspoons Knox powdered gelatin
  • ¼ cup water
  • red food coloring (I used freshly pressed beet juice; it’ll give you a nice rich color, and you won’t be able to taste the beets at all)

+ ½ cup powdered sugar mixed with 3 teaspoons milk – for the swirl decoration (optional)

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Method:
  1. To make the crust, combine ground up cookies, melted butter, and brown sugar. Line a 13 x 9 inch (33 x 23 cm) baking pan (or oblong springform pan) with parchment paper, and press the mixture evenly into the pan. Set aside.
  2. To make the cheese filling, mix the cream cheese with sugar, flour, vanilla, lemon juice, and lemon zest until fluffy. One by one, add in the eggs, mixing well after each addition. Lastly add in the sour cream and mix just until combined. Pour the filling onto the crust and bake at 325 °F (162 °C) for about 30 – 40 minutes until the center jiggles just a bit. (I put another pan with water on the lower rack to have moisture in the oven).
  3. Remove the cheesecake from the oven and let it cool completely. (It may puff up a bit during baking, but it should settle back down as it cools.)
  4. To make the glaze, combine gelatin with water; set aside for about 10 minutes to let the gelatin absorb the water.
  5. Process strawberries, sugar, and lemon juice until smooth. Transfer the berry mixture into a saucepan and bring it to the boil. Cook the mixture until slightly reduced (to about 2 cups). Remove from heat, add in the liqueur and the bloomed gelatin (do not cook, or the gelatin won’t set.) Stir until the gelatin dissolves and then let the glaze cool to lukewarm/room temp, stirring occasionally.
  6. Just before setting, pour the glaze over the cooled cheesecake in the pan. (The cheesecake should have risen edges; do not pour the glaze over them.) Distribute the glaze evenly over the cheesecake and put the cheesecake into the fridge for about 2 hours to let the glaze set. Just before serving cut the cheesecake into bars.
  7. To make the sugar glaze, combine powdered sugar with milk to make a thick mixture. Transfer the sugar glaze into a sandwich bag, snip off the corner and decorate the bars.
  8. Refrigerate the bars, covered, for up to 3 days. I haven’t tried it, but I don’t think freezing them would work well – the gelatin desserts tend to get “wet” when defrosted.
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