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Baked Strawberry Cheesecake Bar Recipe

Baked Strawberry Cheesecake Bar Recipe
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Serving : 4
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Prepare the ingredients before making Baked Strawberry Cheesecake Bar in your home. Then, follow these steps below to serve Baked Strawberry Cheesecake Bar for your family or friends.

Ingredients: Baked Strawberry Cheesecake Bar

  • Bottom
  • 40 grams Oreo Cookies etc. (or any chocolate cookies)
  • 20 grams Butter (unsalted or cultured unsalted)
  • Strawberry Puree (you can also use store-bought)
  • 50 grams Pureed strawberries
  • 10 grams Granulated sugar
  • 1 tsp Lemon juice
  • 10 grams White Chocolate
  • 4 drops Strawberry Essence (if you have it)
  • Filling
  • 90 grams Cream cheese
  • 30 grams Granulated sugar
  • 30 grams Egg
  • 10 grams Condensed milk
  • 50 grams Heavy cream
  • 10 grams Soft flour
  • 1 tsp Lemon juice
  • 1 dash Food Coloring (whatever you like)

How to Make Baked Strawberry Cheesecake Bar

If you have prepared the ingredients needed, now time to start cooking. There are 25 steps you must follow to make Baked Strawberry Cheesecake Bar in your home by yourself.

    Step 1
  • Take the cream cheese and egg out of the refrigerator so that come to room temperature. Melt butter in the microwave and set aside. Place the Oreos in a Ziplock bag and break into fine pieces. Set aside.
  • Step 2
  • MIx the Oreos and melted butter from Step 1 and set aside. Line the poundcake pan with baking paper and add the Oreo mixture. Smooth out and chill in the refrigerator.
  • Step 3
  • If you press down hard with a plastic-wrapped kamaboko board, the crust will be firmly flattened even in the corners.
  • Step 4
  • Hull the strawberries and crush with a fork or a blender. Microwave unwrapped for 1 minute (600W). When it cools down slightly, microwave for another minute.
  • Step 5
  • In order to cook down to 50 g, (thickened is best), strain a total of 15 g and add sugar and lemon juice.
  • Step 6
  • To cook down from 30 g to 15 g of ready-made puree, microwave to evaporate the water (about 1 minute). While it's hot, add sugar and lemon juice.
  • Step 7
  • Add white chocolate to Step 5 and heat in a hot water bath. Preheat the oven to 355°F/180°C. Beat the egg well.
  • Step 8
  • Make the filling. Mix the cream cheese well with a whisk. When mixed, add the ingredients in the list in order from top to bottom, mixing well after each ingredient.
  • Step 9
  • Pour about half + 10g (total 115g) of the batter from Step 8 into the pan. Tap to get rid of excess air. Bake at 180°C for 15 minutes. If it darkens a little bit, it's okay.
  • Step 10
  • Add the mixture that was heating in the water bath from Step 7 to the remaining batter and mix well. Add vanilla extract and mix well.
  • Step 11
  • When you bake the cake, the pink color becomes a little dull. I add a tiny amount of red food coloring (just the powder) and whisk well.
  • Step 12
  • After Step 9 has baked for 15 minutes, add the mixture from Step 11 on top while tapping the bowl and pouring smoothly.
  • Step 13
  • Once again, place in the oven. Reduce the temperature to 170°C and bake for 25-30 minutes. The first 10 minutes is for excess water to evaporate, so leave the cake as is, in the middle of baking, and cover with aluminum foil.
  • Step 14
  • It's finished. It should be baked through, but if you are worried, use a bamboo skewer etc. to check. Leave in the pan and place in the refrigerator to cool (more than 6 hours.)
  • Step 15
  • Cut into 6 slices. The edges of the cake rise more so I sliced it horizontally into 4 bars.
  • Step 16
  • I used 5 pieces of individually wrapped "Kiri" cream cheese. Using 4 pieces + 30g sugarless yogurt is also refreshing and delicious.
  • Step 17
  • To double the recipe, use an 18cm square dish. If you don't cover with foil, it becomes this dark. It has a pretty 3 layer filling.
  • Step 18
  • I doubled the recipe in a 15cm round pan. I did not cover with aluminum foil. In the process in Step 9, first pour and bake 230g. After that, follow the same procedure.
  • Step 19
  • It's easy and delicious to make the puree with fresh, ripe strawberries. It's expensive to buy, too. Hulling 2 packs gives a total of 600g.
  • Step 20
  • Put strawberries in the blender, add about 10% of the 60g of sugar, simmer for about 30 minutes. It's down when it reduces to 50-60% of its original amount. Strain and it's done.
  • Step 21
  • When you use homemade puree, the thickness should be the same as in Step 5, (It will be a thick, deep red) and is very delicious.
  • Step 22
  • Here is a postscript. I recommend the red food coloring on the left, which you can pick up anywhere. The "Gaban" brand on the right did not color well, even with a lot.
  • Step 23
  • If you're lazy, you can add flour all at the same time, but add a little water to dissolve.
  • Step 24
  • It's harder than you think to get a pretty color but before baking, if the color is extra deep, it will become a pretty pink when finished.
  • Step 25
  • Sister Recipe: Matcha Cheesecake Bar. Chocolate Cheesecake Bar.
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