These Cheesecake Bars have a buttery shortbread crust and a strawberry swirl cheesecake filling. They're a great make-ahead dessert that travels well too!
Ingredients
For the shortbread crust:
12tbspunsalted buttersoftened
1/2cupconfectioner's sugar
1/2tspsea salt
1tspvanilla extract
1/2tspalmond extract
10ozflour, by weight(2 cups, measured)
For the cheesecake:
16ozcream cheesesoftened (2 blocks)
1/4cupsugar
1eggat room temperature
1tspvanilla extract
3tbsphigh quality strawberry jam
Instructions
Preheat the oven to 350 degrees F. Start with the shortbread crust. Using a hand mixer or stand mixer, cream together the butter, confectioner’s sugar, sea salt, vanilla extract, and almond extract.
Add the flour and mix until just combined. It will be crumbly, and that’s fine.
Press the shortbread crumbles into an 8×8 square baking pan with your fingertips.
Bake for 15-20 minutes, until a little bit golden brown, then let it cool completely on a wire rack.
Make the cheesecake by whipping together the cream cheese, sugar, egg, and vanilla extract with a hand mixer.
Whip the ingredients until combined, but take care not to overmix.
Spread the cheesecake filling evenly over the cooled shortbread crust.
Add plops of strawberry jam and swirl it into the cheesecake filling.
Bake the cheesecake for 25-30 minutes until the cheesecake has set.
Let the cheesecake cool to room temperature, then refrigerate before serving. When ready to serve, cut into bars and enjoy!