Strawberry Cheesecake Crumb Bars

If you enjoyed this video please give it a 'Like' and 'Subscribe' to my channel. It would mean the world to me 🥰💗 Recipe Strawberry Cheesecake Crumb Bars Serves 9 people (or makes 9 cheesecake squares) ✅ For the Crumb Base and Topping: 175 grams all purpose flour 100 grams superfine sugar ½ teaspoon cinnamon powder 120 grams melted salted butter 1/4th teaspoon salt ✅ For the Strawberry Topping: 200 grams frozen strawberries, thawed for 30-45 minutes before using 75 grams superfine sugar 1 tablespoon water 1 teaspoon cornstarch + 1 tablespoon water ✅ For the Cheesecake filling: 300 grams cream cheese, room temperature 50 grams whipping cream, room temperature 1 teaspoon vanilla extract 100 grams caster sugar 1 egg, room temperature Directions: ✅ For the Strawberry Topping: 1. Make a slurry of water and cornstarch. Keep aside. 2. Add thawed frozen strawberries to a saucepan. Add superfine sugar and water. 3. On a medium low heat, keep stirring until the sugar dissolves and the strawberries soften slightly 4. You should be able to break them down / squish them with your spatula. 5. Continue cooking on medium low heat for 1-2 minutes once it comes to a boil. 6. Then add the slurry and continue cooking for another 2 minutes. Take it off the heat and let it cool down. ✅ For the Crumb Base and Topping: 1. Combine the flour, sugar, cinnamon powder and salt in a bowl. Whisk lightly to mix everything together. 2. Add the melted butter and mix until the dry bits disappear. 3. Take half of the crumb mix (eyeball it) and add it to the base of a 7" x7" square tin greased well and lined with parchment paper on one side with overhangs. 4. Spread it out evenly then pack it tightly with the spatula. 5. Refrigerate the rest of the crumble topping 6. Bake the base at 180 C / 350 F for 15 minutes. It will turn golden brown. Take it out of the oven and continue heating the oven at 180 C / 350 F ✅ For the Cheesecake filling: 1. Mix the cream cheese on medium speed for 1 minute. 2. Add superfine sugar, whipping cream and vanilla extract. 3. Mix on medium speed for 1 minute. Scrape down the sides and bottom of the bowl 4. Add 1 egg and mix on low speed for 20-25 seconds. ✅ Assembly: 1. Pour the cheesecake batter over the baked base. 2. Tap against the work surface to release air pockets 3. Add the cooled strawberry filling all over the top of the cheesecake batter 4. Sprinkle the cold crumble topping over the strawberry filling. 5. Bake at 180 C / 350 F for 30 minutes. Turn off the oven and let the cheesecake sit inside with the oven door propped open slightly with a wooden spoon to help the cheesecake cool down slowly. (about 20 minutes) 6. Then let the cheesecake cool down to room temperature. Now refrigerate for 4-5 hours or overnight. 7. When ready to serve, let the cheesecake sit at room temp for about 20 minutes, then lift the cheesecake with the help of the overhangs. 8. Slice and serve