Strawberry Almond Cheesecake Bars
Ingredients
- CRUST
- ½ cup sugar
- 9 whole graham crackers
- ¾ cup all purpose flour
- Pinch salt
- ½ cup unsalted butter, melted
- FILLING
- ½ cup sugar
- 1 (7oz) box Odense Almond Paste (grated using large hole side of a box grater)
- 24 oz cream cheese
- 3 large eggs
- 1 Tbsp vanilla extract
- TOPPING
- 1 heaping cup hulled strawberries, plus 5 hulled and sliced strawberries
- ½ cup sugar
- 2 cups sour cream
Buttery, crumbly crust meets creamy, almond-infused cheesecake and juicy strawberries for the ultimate warm-weather treat.
Time
Prep time: 30 minutes
Bake time: 1.5 hours
Bake time: 1.5 hours
Yield
24 squares
Ingredients
- CRUST
- ½ cup sugar
- 9 whole graham crackers
- ¾ cup all purpose flour
- Pinch salt
- ½ cup unsalted butter, melted
- FILLING
- ½ cup sugar
- 1 (7oz) box Odense Almond Paste (grated using large hole side of a box grater)
- 24 oz cream cheese
- 3 large eggs
- 1 Tbsp vanilla extract
- TOPPING
- 1 heaping cup hulled strawberries, plus 5 hulled and sliced strawberries
- ½ cup sugar
- 2 cups sour cream
Directions
- Preheat oven to 300°F and line a 9x13-inch pan with aluminum foil. Make sure the foil is overhanging on all sides of the pan for easy removal. Grease the foil with non-stick spray.
- Pulse ½ cup sugar and graham crackers in a food processor until finely ground. Add the flour and salt and pulse to combine. Pour in the melted butter and pulse until just combined.
- Press the crust into the bottom of the prepared pan. Use your hands to evenly distribute the crust and then use the flat bottom of a cup to press it firmly. Make sure it is even and distributed into the corners. Bake for 20 minutes until lightly golden and set. Let cool completely.
- Clean and dry the bowl of the food processor.
- Add ½ cup sugar and grated Odense Almond Paste to the food processor and pulse until the texture of fine, wet sand. Then add in the cream cheese and pulse until well combined. Add eggs one at a time and pulse until smooth. Add in vanilla extract and pulse until smooth. Scrape the bowl with a spatula and pulse until combined.
- Pour the cream cheese mixture over the cooled crust and bake for 45 minutes to an hour until the center is almost set. You want it to be a little jiggly since it is going to be baked again with the strawberry topping.
- While cheesecake is baking, prepare the strawberry topping.
- In the clean bowl of the food processor, blend the heaping cup of strawberries and ½ cup sugar. In a small bowl, stir the puree into 2 cups of sour cream until combined.
- Pour strawberry topping over the almost baked cheese cake. Tilt the pan around so it covers the top evenly. Bake for another 20-30 minutes until it's just set.
- Let cool completely on a wire rack, about 2 hours. Refrigerate for at least another 4 hours before slicing.
- Using the foil overhang, lift out of the pan and slice into 24 squares and top each with one slice of strawberry.
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