Ingredients
Crust
- 1¼ cups crushed shortbread cookies or vanilla wafer cookies
- 4 tablespoons butter, melted
Cream Cheese Filling
- 2 (8 oz) packages block cream cheese, softened to room temperature
- 3/4 cup white sugar
- 2 eggs at room temperature
- 1/4 cup smooth ricotta cheese
- 1 teaspoon vanilla extract
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
Strawberry Topping
- 16 oz fresh strawberries, trimmed and sliced
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan using the butter wrapper or a small amount of oil applied with a paper towel to prevent sticking.
- Make the Crust: In a bowl, combine the crushed shortbread or vanilla wafer cookies with the melted butter until fully incorporated. Press this mixture firmly into the bottom of the prepared baking pan using a cup or your hands to create a compact and even crust base.
- Prepare the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, either with an electric mixer or by hand using a wooden spoon. Add eggs, ricotta cheese, and vanilla extract, stirring until fully combined. Sift in the flour and salt, then mix thoroughly. Finally, stir in the heavy cream until the filling is smooth and homogenous. Pour this mixture evenly over the prepared crust.
- Bake the Cheesecake Bars: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is just golden and the filling is set but not overly firm.
- Prepare the Strawberry Topping: While the cheesecake bars bake, combine sliced strawberries, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 minutes. Remove from heat once thickened.
- Top the Cheesecake Bars: Pour the warm strawberry topping evenly across the baked cheesecake bars. Allow the bars to cool at room temperature until the topping is no longer hot.
- Chill and Serve: Cover the pan tightly with foil or plastic wrap and refrigerate for at least 3 hours to allow the bars to set completely. Once chilled, remove from the pan by slicing into 16 squares with a clean, large chef’s knife for neat edges. Serve chilled and enjoy.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth and lump-free filling.
- Press the crust firmly to avoid crumbling when cutting the bars.
- For neater slices, wipe the knife clean between each cut.
- These bars can be stored in the refrigerator for up to 3 days.
- Feel free to substitute fresh blueberries or raspberries for the strawberry topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
