Ingrédients pour Strawberry Cheesecake Squares
- Light Cream Cheese
- 4 large eggs
- Butter
- ¼ cup granulated sugar (for topping)
- Real Maple Syrup
- Vanilla
- 1 ½ cups graham cracker crumbs
- Strawberry Pie Filling
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Comment préparer Strawberry Cheesecake Squares
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- For the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the prepared pan.
- For the cheesecake filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined. Beat in eggs one at a time, then stir in vanilla extract.
- Gently fold in the sour cream.
- Pour the cheesecake filling over the crust.
- Bake for 50-60 minutes, or until the center is just set. The edges will be set, but the center may still jiggle slightly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- For the strawberry topping: In a medium bowl, combine sliced strawberries, sugar, and cornstarch. Gently toss to combine.
- Spread the strawberry topping evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Cut into 20 squares and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
80g
Fat
61g
Carbs
9g
