Friday, September 21, 2012

Strawberry Cheesecake Bars

Extended Shelf Life for: Strawberries

Truth be told, I get pretty excited when a batch of dumpster strawberries make their way into 519 Kitchen. A second truth to share is that I really missed cream cheese while living in South Korea so I'm definitely incorporating it into as many meals, post-meals, etc. as I possibly can. That being said, when dumpster strawberries arrived and I realized cream cheese was just waiting to be used, I cracked open a cook book and went to work tweaking and adjusting until these flaky little morsels came hot out of the oven.


Combine 1 cup Flour and 1/3 cup Brown Sugar in a medium bowl. Cut in 6 Tbsp. Cold Butter until you have a mixture of fine crumbs. Set aside 1/2 cup of this mixture for topping while pressing the remaining crumbs into an non-greased square baking dish. Bake crust at 350 for about 15 minutes.

While crust is baking, dice a handful (depending on your 'harvest') or two of strawberries and sprinkle with sugar, to taste (2-4 Tbsp.). In a small bowl, beat 1 package Cream Cheese for 30 seconds on medium speed. Add 1/4 cup Sugar and beat until fluffy. Add 1 Egg, 2 Tbsp. Milk, and 1/2 tsp. Vanilla and beat until well mixed. Fold in syrupy, sweetened, deliciously salvaged strawberries.

Spread cream cheese mixture onto crust, sprinkle with reserved topping. Bake 20-25 additional minutes until done. Cool in pan, store in the refrigerator (if they last that long).

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