Two Tiny Kitchens

You know, I like cheesecake, I really do.  I just never realize how much I like it until I’m eating it.  Therefore I never, ever make it.  Just doesn’t seem worth the effort (or the fat, to be blunt).  But these cheesecake bars looked too easy to pass up.  I felt they included all the good things a traditional cheesecake has to offer, rich and creamy with a buttery graham crust, but none of the hassle or intimidation.  Bottom line, I’m so glad I tried them.  Simple and delicious as is, but also a great recipe from which to explore and create.  Oreo, caramel pecan, berries, cookie dough, snickers…the sky’s the limit!  Only problem?  Not much you can do about that calorie count.  Oh well, just cut them into smaller pieces, that’ll bring it down.  (And then eat two or three…or five.)

Score – 8.0

Yields 16 servings (Calorie estimate: 230/bar)

Ingredients

For the base:

1 1/4 cups graham crumbs

1/4 cup melted butter

2 Tablespoons sugar

For the filling:

16 ounces (2 packets) cream cheese, room temperature

2 eggs

about 2/3 cup sugar

1 1/2 Tbsp flour

3 Tablespoons lemon juice

1/3 cup strawberry jam

Preparation

For the base:

For the filling:

Beat cream cheese, sugar, flour and lemon juice in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition, just until blended. Pour over crust.
Warm strawberry jam slightly in the microwave or on stove top. Gently drop jam by small spoonfuls over top of batter. Cut through batter several times with knife for marble effect.

Bake 40 min. or until the center only slightly jiggles. Cool. Refrigerate at least 4 hours or overnight.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.  Or 16 smaller square bars.