Mmmmmm.... Portion controlled cheesecake... zero guilt!!
(Seriously, how many calories could one little square have... right?)
I love this recipe! It is very easy and it is goooood!!
*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.
2 cups crushed graham crackers
8 tablespoons butter, melted and cooled
3 tablespoons light brown sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
¼ cup sour cream
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/4 cup frozen sweetended strawberries
Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil.
Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes.
Beat the cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined.
Pour strawberries in a blender and blend until there are no whole pieces of fruit left.
Pour the filling over the crust, then spoon blended strawberries over batter and swirl with a spoon.
Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.
Recipe originally found here. I've made several of her recipes and loved every one!!