Strawberry lemonade cheesecake squares
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 inch pan
Ingredients
For the crust
  • 1½ cup graham crumbs
  • 2 tbsp sugar
  • ⅓ cup melted butter
Cheesecake
  • 2 - 8 oz. blocks of cream cheese, softened
  • ¾ cup granulated sugar
  • 1 tbsp. flour
  • 2 eggs
  • 2 small lemons, juiced and zested
For the strawberry swirl
  • ½ cup drained sweetened sliced strawberries
Instructions
  1. Preheat the oven to 325 degrees and line an 8 inch baking pan with foil. Coat the foil lightly with cooking spray.
  2. In a bowl combine the graham crumbs and sugar. Pour in the melted butter and stir until it's a sandy texture. Press the crumbs in the bottom of the pan and bake for 8 minutes.
  3. Meanwhile place the cream cheese, sugar and flour in a large bowl and beat until light and fluffy.
  4. Stir in the eggs until well combined. Add the lemon juice and zest and stir.
  5. Prepare the strawberries by blending them until smooth.
  6. Pour the cheesecake batter evenly over the baked crust. Drop spoonfuls of the strawberries over the top and lightly swirl with a knife.
  7. Bake for 40 minutes.
  8. Cool on a rack and then place in the fridge overnight.
  9. Store in the fridge.
Notes
For the strawberries I had a container of sliced sweetened strawberries that I first drained then blended using an immersion blender.
You could also use fresh strawberries blended with a tablespoon of sugar.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/05/strawberry-lemonade-cheesecake-bars/