STRAWBERRY CHEESECAKE BARS



 STRAWBERRY CHEESECAKE BARS

I made this for company and received compliments for this delicious dessert. These are large, substantial bars. They look attractive on a pretty serving plate. The filling is one of the best cheesecake fillings I have yet made, plus the strawberry topping always complements cheesecake so well.  You can make this any time of year as I used frozen strawberries; my preference.  For me, it is easier to make the cheesecake, refrigerate overnight, make the strawberry sauce, let cool and pour it over the chilled cheesecake.  Refrigerate.  Serve fully chilled.


Crust:

    1 3/4 cups  of either 

    ground almonds (425 mL) or

Gluten-Free Bake Mix 2, or

Keto Bake Mix   

    1/cup butter, melted (125 mL)

Liquid sweetener to equal 2/cup sugar (150 mL)

1/tsp salt (1 mL)

Filling:

16 oz cream cheese, softened (500 g)

Liquid sweetener to equal 1 cup sugar (250 mL)

2 eggs

1/3 cup sour cream (75 mL)

1/3 cup heavy cream (75 mL)

1 tsp vanilla extract (5 mL)

Strawberry Sauce:

3 cups sliced, slightly thawed frozen strawberries (750 mL)

2 tsp lemon juice (10 mL)

Liquid sweetener to equal 1/4 cup sugar (60 mL) 

Preheat the oven to 375°F (190°C). 

Crust:  In medium bowl, measure Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR ground almonds.  In small bowl, combine melted butter, liquid sweetener and salt.  Stir into dry ingredients.  Press into 12 x 8 inch (30 x 20 cm) glass baking dish. Bake 10 minutes. 

Filling:  In food processor, or in bowl with mixer, process cream cheese with liquid sweetener until smooth.  Add eggs one at a time, while processing.  Then add sour ream, heavy cream and vanilla extract; process until smooth.  Pour over prepared crust.  Bake 17 to 20 minutes, or until set.  Allow to cool. Refrigerate.

Strawberry Sauce:  In pot on stove, place strawberries (I sliced them vertically from the top down in quarters), lemon juice and sweetener.  Bring to the boil and cook until slightly thickened and syrupy.  Allow to cool and pour over chilled cheesecake.  Chill.  Cut into bars to serve.

Yield:  18 servings

1 serving

215.2 calories

5.3 g protein

19.0 g fat

0.5 g fiber

5.3 g net carbs

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