Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup unsalted butter, melted
  • 1.08 cups granulated sugar, divided
  • 2 tsp pure vanilla extract, divided
  • 0.5 tsp salt
  • 16 oz full-fat cream cheese, softened
  • 1 large egg
  • 0.25 cup sour cream
  • 1.5 cups fresh strawberries, diced
  • 1 tsp lemon juice
  • 1 tsp cornstarch

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang.
  2. In a medium bowl, combine 1.5 cups flour, 0.75 cup melted butter, 0.33 cup sugar, and 0.5 tsp salt. Press the mixture firmly into the bottom of the prepared pan and bake for 12-15 minutes until the edges just start to turn golden.
  3. In a small saucepan over medium heat, combine 1.5 cups diced strawberries, 2 tbsp sugar, 1 tsp lemon juice, and 1 tsp cornstarch. Simmer for 5 minutes, mashing slightly, until thickened. Set aside to cool.
  4. In a large bowl, beat 16 oz softened cream cheese and 0.75 cups sugar until smooth. Add 1 egg, 1/4 cup sour cream, and 1 tsp vanilla; mix until just combined.
  5. Pour the cheesecake filling over the par-baked crust. Drop spoonfuls of the strawberry reduction over the top and swirl with a knife.
  6. Bake for 30–35 minutes until the edges are set but the center still has a slight jiggle. Cool to room temperature, then refrigerate for at least 3 hours before slicing into 16 bars.