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@ashley55703: #Rollerblind

ashley55703
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Wednesday 11 November 2026 09:31:10 GMT
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Strawberry Cheesecake Bars 🍓 - For the strawberry compote: - 200g strawberries, diced (fresh or frozen) (1 cup + 1/3 cup) - 80g granulated sugar (1/3 cup + 1 tablespoon) - Juice of half a lemon For the crust: - 150g graham cracker crumbs (1 cup + 2 tablespoons) - 80g unsalted butter, melted (1/3 cup + 1 teaspoon) For the Cheesecake batter: - 450g cream cheese (2 cups) - 150g granulated sugar (3/4 cup) - 2 medium eggs - 1 tsp vanilla bean paste - 200g heavy cream (32% fat) (3/4 cup + 2 tablespoons) For the streusel: - 40g unsalted butter, cut into cubes (3 tablespoons) - 60g all purpose flour (1/2 cup) - 40g sugar (3 tablespoons + 2 teaspoons) - Zest of one lemon (optional) Instructions: 1. Prepare the compote first. 2. In a saucepan combine the sugar, strawberries and lemon juice. 3. Cook over medium heat for about 15-20 minutes, until most of the liquid evaporates and it turns into a thick, juicy compote. 4. Once ready, transfer it to a bowl and refrigerate until fully cold. 5. Preheat your oven to 160°C. I also recommend creating a water bath by filling a separate baking pan with boiling water and placing it on the lowest rack in your oven. 6. Line a 20×20 cm square baking tin with parchment paper. 7. Using a food processor, crush the graham crackers into fine crumbs and combine them with the melted butter. 8. Add the mixture to the prepared baking tin and press it down tightly to form a crust. Place it in the fridge until ready to bake. 9. In a large bowl, combine the cream cheese, sugar and vanilla bean paste until smooth. 10. Then add the eggs and mix until fully combined. 11. Lastly, mix in the heavy cream. 12. Once ready, strain the mixture and pour it over the graham cracker crust. 13. Bake in the preheated oven for about 30 minutes, until the center is slightly wobbly and the sides are set. 14. While the cheesecake is baking, prepare the streusel. 15. In a small bowl, rub the lemon zest into the sugar, then add the flour and mix everything together. 16. Next, add the cold cubed butter and use your fingers to rub it into the flour mixture until it becomes crumbly. 17. Once the cheesecake is ready, take it out of the oven and increase the temperature to 180°C. 18. Spread the compote on top and sprinkle with the streusel. 19. Place the cheesecake back in the oven and bake for another 10-15 minutes, until the top is golden brown. 20. Once ready, let it cool at room temperature for about an hour, then transfer it to the fridge and let it chill overnight. #cheesecake #strawberrycheesecake #baketok #baking #EasyRecipe
Strawberry Cheesecake Bars 🍓 - For the strawberry compote: - 200g strawberries, diced (fresh or frozen) (1 cup + 1/3 cup) - 80g granulated sugar (1/3 cup + 1 tablespoon) - Juice of half a lemon For the crust: - 150g graham cracker crumbs (1 cup + 2 tablespoons) - 80g unsalted butter, melted (1/3 cup + 1 teaspoon) For the Cheesecake batter: - 450g cream cheese (2 cups) - 150g granulated sugar (3/4 cup) - 2 medium eggs - 1 tsp vanilla bean paste - 200g heavy cream (32% fat) (3/4 cup + 2 tablespoons) For the streusel: - 40g unsalted butter, cut into cubes (3 tablespoons) - 60g all purpose flour (1/2 cup) - 40g sugar (3 tablespoons + 2 teaspoons) - Zest of one lemon (optional) Instructions: 1. Prepare the compote first. 2. In a saucepan combine the sugar, strawberries and lemon juice. 3. Cook over medium heat for about 15-20 minutes, until most of the liquid evaporates and it turns into a thick, juicy compote. 4. Once ready, transfer it to a bowl and refrigerate until fully cold. 5. Preheat your oven to 160°C. I also recommend creating a water bath by filling a separate baking pan with boiling water and placing it on the lowest rack in your oven. 6. Line a 20×20 cm square baking tin with parchment paper. 7. Using a food processor, crush the graham crackers into fine crumbs and combine them with the melted butter. 8. Add the mixture to the prepared baking tin and press it down tightly to form a crust. Place it in the fridge until ready to bake. 9. In a large bowl, combine the cream cheese, sugar and vanilla bean paste until smooth. 10. Then add the eggs and mix until fully combined. 11. Lastly, mix in the heavy cream. 12. Once ready, strain the mixture and pour it over the graham cracker crust. 13. Bake in the preheated oven for about 30 minutes, until the center is slightly wobbly and the sides are set. 14. While the cheesecake is baking, prepare the streusel. 15. In a small bowl, rub the lemon zest into the sugar, then add the flour and mix everything together. 16. Next, add the cold cubed butter and use your fingers to rub it into the flour mixture until it becomes crumbly. 17. Once the cheesecake is ready, take it out of the oven and increase the temperature to 180°C. 18. Spread the compote on top and sprinkle with the streusel. 19. Place the cheesecake back in the oven and bake for another 10-15 minutes, until the top is golden brown. 20. Once ready, let it cool at room temperature for about an hour, then transfer it to the fridge and let it chill overnight. #cheesecake #strawberrycheesecake #baketok #baking #EasyRecipe

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