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Strawberry Swirl Cheesecake Squares

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Anna Olson
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Welcome to Anna Olson's Bake Shop Treats Series, where she teaches you how to create some of your favorite bakery bars and squares. These decadent cheesecake squares have swirls of strawberry jam and well as a crisp and delicious graham cracker crumb base, making these the perfect treat for any tea party. Join Anna Olson in this Grokker Premium Video to learn all the secrets to making your favorite bake shop treats.

Cooking Recipe

Servings: One 9-inch (23 cm) square pan, which cuts into 16 squares

Ingredients:
Crust
1 cup (105 g) graham cracker crumbs (or chocolate cookie crumbs)
2 tbsp (25 g) packed light brown sugar
2 tbsp (15 g) all-purpose flour
Pinch ground cinnamon
5 tbsp (75 g) unsalted butter, melted

Filling
1 lb (450 g) cream cheese, at room temperature
⅔ cup (130 g) sugar
2 large eggs, at room temperature
¼ cup (60 g) sour cream (full fat)
1 tsp (5 mL) vanilla extract or vanilla bean paste
¼ cup (60 g) strawberry jam

Directions:
1. Preheat the oven to 325°F (160°C). Grease and line a 9-inch (23 cm) square baking pan with parchment paper, so that the paper comes up the sides of the pan.

2. Stir the graham cracker crumbs (or chocolate cookie crumbs, if using), brown sugar, flour and cinnamon to combine. Stir in the melted butter until crumbly and then press this into the prepared pan. Bake for about 10 minutes, until lightly browned at the edges and then cool while preparing the filling.

3. Beat the cream cheese until smooth (by hand, with electric beaters, or in a mixer fitted with the paddle attachment). Add the sugar and beat until it is completely incorporated. Add the eggs one at a time, mixing after each addition. Stir in the sour cream and vanilla and then pour this over the crust.

4. Drop dollops of the strawberry jam all over the surface of the cheesecake batter, then use a toothpick or skewer to gently swirl the jam into the batter. Bake until the edges are set but the center still jiggles slightly, 35 to 40 minutes. Allow the cheesecake to cool completely on a cooling rack, about 2 hours. Refrigerate until thoroughly chilled, at least 3 hours. Lift the cheesecake out of the pan and slice into bars.

The squares can be stored, chilled, for up to 3 days.

Strawberry Swirl Cheesecake Squares
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I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
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