Summer recipes were shining bright on Focus Fox Valley this week!
First up was Alice in Dairyland’s Sarah Hagenow, sharing a fantastic Grilled Feta Watermelon Salad.
Then Brenda with the Bulk Priced Food Shoppe gave a delicious idea for using strawberries this June.
Enjoy these recipes from our Focus Fox Valley guests!
Strawberry Cheesecake Bars
Crust:
- 1 ½ cups graham cracker crumbs (10-12 crushed graham cracker sheets)
- 6 Tbsp butter
- ¼ cup granulated sugar
Filling:
- 2 packages (8oz.) cream cheese at room temperature
- 2 large eggs (room temperature)
- 1/3 cup granulated sugar
- 1 tsp. vanilla extract
- ¼ tsp. Kosher salt
Strawberry Layer:
- 2 cups freshly diced strawberries
Crumble Topping:
- ¾ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ tsp. Kosher salt
- 5 Tbsp. butter, melted
Directions:
- Preheat oven to 350 degrees. Prepare a 9” x 9” baking dish by lining it with parchment paper, covering the bottom and sides.
- In a medium bowl, combine the graham cracker crumbs, melted butter and sugar. Press mixture into the lined baking dish.
- In a large bowl using a hand mixer, beat together the cream cheese, eggs, granulated sugar, vanilla extract, and kosher salt until smooth. Spread creamy mixture evenly over crust.
- Evenly top the cheesecake filling with the freshly diced strawberries.
- In a medium bowl whisk together all-purpose flour, light brown sugar, and kosher salt. Stir in melted butter until crumbly dough forms. Sprinkle crumble topping all over the strawberries.
- Bake in preheated oven for 35-40 minutes or until set. Transfer baked bars to a wire rack to cool completely before transferring them to the refrigerator. Chill for at least an hour before serving.
