Recipe Index

Ingredients

• CHEESECAKE:
• 24 ounces cream cheese, room temperature
• 1 cup granulated white sugar
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup sour cream, room temperature
• 1/4 cup heavy cream
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• CRUST:
• 1 1/4 cup graham cracker crumbs, very fine
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated white sugar
• STRAWBERRY JAM:
• 16 ounces fresh strawberries, finely diced
• 1/2 cup granulated white sugar
• squeeze of lemon juice
• OTHER:
• 1/4 cup white chocolate, melted

Method

1. Heat the oven to 325°F and line a 9x9-inch pan with parchment, leaving an overhang. Mix the graham crumbs, melted butter and sugar, and press the mixture firmly into the base of the pan.
2. Beat the cream cheese until smooth, mix in the sugar and flour, then the sour cream, heavy cream, vanilla and salt, and finally the eggs one at a time on low speed, mixing only until each is combined.
3. Pour the filling over the crust and bake 35 to 40 minutes until the centre is set but still slightly jiggly. Turn the oven off, crack the door, and cool the cheesecake in the oven for 1 hour, then chill it for at least 4 hours or overnight.
4. Cook the diced strawberries with the sugar and a squeeze of lemon juice over medium heat for 15 to 20 minutes, stirring occasionally, until thick and jam-like, then cool the jam completely.
5. Lift the chilled cheesecake from the pan, cut it into bars, and carve a shallow strip from the centre of each bar without cutting through. Fill each strip with the strawberry jam.
6. Drizzle the bars with the white chocolate, melted in 30-second microwave bursts and stirred smooth, let the chocolate set for a few minutes, and serve the bars chilled.

Prep: 1 h · Cook: 1 h · Total: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data