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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Picture this: a warm summer afternoon, the sun shining brightly, and you're craving something sweet, but not too sweet. Something that feels indulgent yet light, and caters to your gluten-free needs. That’s precisely where these Strawberry Cheesecake Zenith Bars swoop in to save the day! I remember one time—and this is a true story—I accidentally added salt instead of sugar to a batch of cookies. Horrendous! But hey, we all have our kitchen mishaps. The silver lining? It pushed me to experiment more, leading to creations like this one. And seriously, these bars are way better than salty cookies. Trust me.
So, what makes these zenith bars stand out? It’s the symphony of textures and flavors. We're talking about a buttery, crumbly gluten-free crust that melts in your mouth, a luscious creamy cheesecake filling that's tangy and rich, and a vibrant strawberry swirl that adds a burst of fruity sweetness. It's like a party in your mouth, and everyone's invited! One of my friends, Sarah, is always asking for the recipe. Last time I made them, she ate, like, three in one sitting. Okay, maybe four. I wasn't counting that closely!
Required Equipments
- 8x8 inch baking pan
- Parchment paper
- Medium bowl
- Large bowl
- Pastry blender or fingers
- Mixer
- Fork
- Knife or skewer
Gluten Free Strawberry Cheesecake Zenith Bars: Frequently Asked Questions
Gluten Free Strawberry Cheesecake Zenith Bars
Indulge in the delightful fusion of flavors with these Gluten-Free Strawberry Cheesecake Zenith Bars, blending a crumbly gluten-free crust with a creamy cheesecake layer and sweet strawberry swirl for an irresistible treat.
⏳ Yield & Time
Yield: 9 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Get Started:** Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. This prevents sticking and makes cleanup a breeze!
- **Make the Crust:** In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour (I like Bob's Red Mill), 1/2 cup granulated sugar, and 1/4 teaspoon salt. This ensures even distribution of ingredients for the perfect crust texture.
- **Add Butter:** Cut in 1/2 cup (1 stick) of cold, unsalted butter, cubed, using a pastry blender or your fingers, until the mixture resembles coarse crumbs. The key here is cold butter – it creates those flaky layers we all love.
- **Press into Pan:** Press the mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to get an even and compact crust. This step is crucial for a solid base.
- **Bake the Crust:** Bake for 15-18 minutes, or until lightly golden brown. Keep an eye on it! Ovens vary, and you don't want a burnt crust.
- **Cool Slightly:** Remove from the oven and let cool slightly while you prepare the cheesecake filling. This prevents the filling from melting the crust.
- **Prepare Cheesecake Filling:** In a large bowl, beat 8 ounces cream cheese (softened) and 1/2 cup granulated sugar until smooth and creamy. Make sure your cream cheese is *truly* softened; lumps are not your friend here.
- **Add Eggs and Vanilla:** Beat in 1 large egg and 1 teaspoon vanilla extract until just combined. Be careful not to overmix; overmixing can lead to a cracked cheesecake.
- **Make Strawberry Swirl:** In a small bowl, combine 1 cup fresh strawberries (hulled and chopped) with 2 tablespoons granulated sugar. Let it sit for 5-10 minutes to macerate and release their juices. The maceration process intensifies the strawberry flavor.
- **Blend Strawberries:** Lightly mash the strawberries with a fork, leaving some chunks for texture. I like a mix of smooth and chunky – adds character!
- **Assemble Bars:** Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the strawberry mixture over the cheesecake filling.
- **Swirl:** Use a knife or skewer to gently swirl the strawberry mixture into the cheesecake filling. Be creative! But don't over-swirl, or you'll end up with a pink cheesecake (unless that's your thing!).
- **Bake the Bars:** Bake for 25-30 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center. The wobble is good – it means it'll be creamy!
- **Cool Completely:** Turn off the oven, crack the oven door slightly, and let the bars cool in the oven for 1 hour. This helps prevent cracking.
- **Refrigerate:** Remove from the oven and refrigerate for at least 2 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld together.
- **Cut and Serve:** Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve cold. Enjoy every single bite!
📝 Notes
- For a richer flavor, use full-fat cream cheese.
- Feel free to experiment with other berries, such as blueberries or raspberries.
- Store leftover bars in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 250 kcal
Protein: 4 g
Fat: 14 g
Carbohydrates: 30 g
Fiber: 1 g
Calcium: 50 mg
