Before this little berry season of ours comes to an end (and they are no longer on sale), I really wanted to make something super delicious with strawberries. Now, Zach hates cheesecake. I KNOW! It’s crazy. I can’t even. I don’t even know. So anyway, I made something cheesecake-inspired anyway. I thought that by making these strawberry and lime cheesecake bars I’d be hitting two birds with one stone (I don’t know why I use this expression … it’s kind of sad when you really think about it … sad face). Strawberry and lime are two ingredients that I think are perfect in cheesecake AND perfect for May 5th (aka … Cinco de Mayo). They kind of taste like a sweet margarita, which come on, is just awesome. It’s an extremely simple recipe, with tons of flavor and texture. I paired these bars with one of my favorite brews at the moment. The great thing about Zach not loving cheesecake, is that there’s more for me! This may have been my reason for making them all along. Shh, let’s keep that between us. ;)
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Beer: Upslope Brewing’s Belgian Style Pale Ale
Brewed By: Upslope Brewing
Style: Belgian Pale Ale
ABV: 7.5%
IBU: 30
Description: I don’t know about you, but when I think of “pale ale,” I think of light. I don’t know why, I just do. Although this particular pale ale has a lighter quality, it is anything but. It has quite the alcoholic kick! I love this Belgian style pale ale for these cheesecake bars for it’s fruity notes. This beer has quite a bit of fruitiness going on, both in aroma and initial taste. It pairs very well with lighter dishes, and it really enhances the strawberry and lime going on in these bars. This brew is a limited release, so if you can’t find it, try your favorite Belgian style pale ale. It’s a great summer beer all together, and you will be completely satisfied with the pairing!
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Strawberry and Lime Cheesecake Bars showcase in-season strawberries with a hint of lime and a lot of sweetness!
Ingredients
- 20 golden sandwich cookies
- 1/4 cup granulated sugar
- 10 tablespoons unsalted butter, melted
- 1 1/2 cups strawberries, hulled and chopped
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg, beaten until foamy
- 1 tablespoon vanilla extract
- 1 tablespoon lime juice
- 1 packet gelatin
Instructions
- Preheat your oven to 350 degrees F (365 degrees F if baking at altitude), and line an 8x8 in baking dish with parchment paper or spray with a non-stick spray. Set aside.
- In the bowl of your food processor, add the golden sandwich cookies. Pulse until they are completely broken down. Add the sugar, and pulse again until combined. Now drizzle in the melted butter, and pulse until the mixture comes together. You may need to scrape down the sides of the bowl with a rubber spatula to fully incorporate. Pour the crumbs into the prepared baking dish and press down to make an even, sealed layer. Bake the crust for 10-12 minutes. Remove from oven and set aside to cool slightly.
- For the filling, add the strawberries with a tablespoon or two of water to the pitcher of your blender. Pulse until completely smooth. Set aside.
- In the bowl of your stand mixer, with paddle attachment fixed, cream together the cream cheese and sugar until smooth. Add the strawberry puree and mix again until incorporated. Add the egg, vanilla extract, lime juice and packet of gelatin. Mix again until completely smooth and ingredients are incorporated.
- Pour the filling onto the baked crust, smooth out with a rubber spatula and place back in the oven to bake for 15-17 minutes or until the filling is set. Remove from oven and set aside to cool. Cut into bars and serve.
- These bars can also be served chilled. After the bars have cooled, cover them and place in the refrigerator.
- Garnish with strawberries if desired.
- Keep the bars stored in an airtight container. Enjoy!
Notes
Hardware: * Measuring Cups * Measuring Spoons * Food Processor * Blender * Stand Mixer or Hand Mixer * Sharp Knife * Cutting Board * 8x8in Baking Dish * Parchment Paper *
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