✨this is my recipe for strawberry crumble cheesecake bars, super creamy with the perfect balance of textures, buttery crust, silky cheesecake, sweet strawberry jam, and a golden crumble on top… such a delicious combination✨ Ingredients Cheesecake Filling: • 800 g cream cheese (softened) • 180 g heavy cream • 4 eggs + 2 egg yolks • 100 g honey • 70 g sugar • 4 tsp vanilla • 1 tbsp cornstarch Cookie Base: • 300 g digestive cookies (or graham) • 70 g melted butter • 1 tsp honey Strawberry Jam: • 300 g strawberries • 60 g sugar • Juice of ½ lime • 1½ tsp cornstarch Streusel: • 80 g flour • 50 g brown sugar • 40 g cold butter ~Instructions 1. Base Crush cookies into fine crumbs. Mix with melted butter and honey until it feels like wet sand. Press firmly into your pan and bake at 350°F (175°C) for 10–12 minutes, until lightly golden. Let it cool while you prepare the filling. 2. Filling Beat the cream cheese until completely smooth and lump-free. Add sugar and honey, mixing until creamy. Add eggs one at a time, mixing gently (don’t overmix to avoid cracks). Mix in heavy cream, vanilla, and cornstarch until silky. 3. Strawberry Jam Cook strawberries, sugar, and lime juice over medium heat until the fruit softens and releases juices. Add dissolved cornstarch and cook until thick and jam-like. Let it cool so it doesn’t melt into the batter. 4. Streusel Mix flour and brown sugar, then rub in cold butter with your fingers until crumbly. Keep it in the fridge so it stays cold and crisp when baking. 5. Assemble Pour cheesecake filling over the cooled crust. Add spoonfuls of strawberry jam and gently swirl with a knife. Sprinkle streusel evenly on top. 6. Bake Wrap your pan with foil and place it in a water bath. Bake at 325°F (160°C) for 75–85 minutes. The edges should be set and the center slightly jiggly. 7. Chill Let it cool at room temperature, then refrigerate overnight for the best creamy texture. #strawberry #strawberrycheesecake #cheesecakerecipe #EasyRecipe #CapCut - @sweetconfection