ខ្មែរ
English
Let make the better taste of cheesecake ever!!
Ingredients
- For the crust
- 1 ½ cups Gluten-Free Graham Cracker Crumbs
- 2 tbsp Granulated Sugar
- ¼ teaspoon salt
- 6 tbsp Melted Butter
For the filling
- 1 ½ Cups Fresh Strawberries, hulled and cut in half
- ½ Lemon, zested and juiced
- 1 (8 oz.) Block Crem Cheese, at room temperature
- 4 oz. Mascarpone cheese, at room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- ¼ teaspoon salt
For the crumb topping
- 1 cup all-purpose gluten-free flour, used cup4cup
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ teaspoon salt
- 4 tbsp butter, cut into cubes and kept very cold
Instruction
Preheat the oven to 350degree, combine the graham cracker crumbs, sugar, salt, and melted butter in and bowl. Mixed together, pour the mixture into 8×8 pan. Press the crust into an even layer on the bottom of the pan. Place the pan into oven and bake for 5minutes. Remove the pan from the oven and let cool wile you make the filling.
Combine the strawberries, lemon zest, lemon juice, and 1 tbsp granulated. Sugar is small saucepot. Bring the low simmer and using a masher gently mash the strawberries. You want there to still be small chunks. Remove from the heat and let cool. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, mascarpone, sugar, vanilla extract, egg, and salt. Turn the mixer to low speed and let the filling mix until just combined, scraping the side of necessary. Pour in the cooled strawberries mixture and mix until it just combined. Pour the filling overtop of the graham cracker crust.
In a medium bowl, combine the gluten-free flour, granulated sugar, brown sugar, salt, and butter. Using your hands or a pastry blender, combine the mixture until it resembles coarse crumbs. Sprinkle the crumb mixture over the cheesecake filling in an even layer. Bake the bars at 350° for 35-45 minutes, or until they are no longer jiggly in the center. If the top isn’t brown enough, just use the broiler for a minute or two to get it lightly golden. Cool the cheesecake to room temperature and then place into the refrigerator to chill for at least 2 hours before cutting into bars. The bars will keep in the refrigerator for up to 4 days.
