by Divine Domesticity on December 24th, 2007
This is a great recipe for when you don't have tons of time to make a proper cheesecake, or, if you only have one block of cream cheese in the fridge and can't make it to the store to buy any more.
Cheesecake purists can omit the jam from the recipe with no other changes. I enjoyed the jam in these squares, but next time around I'm going to go the purist route.
Strawberry Cheesecake Squares
Makes one 8" x 8" pan, 16 squares
5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened (Don’t use whipped cream cheese — It will never set up properly)
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
Approx. 1 cup fresh strawberry jam
1. Heat oven to 350-f.
2. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8×8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. After cooling for a few minutes, spread the jam on top.
3. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture.
4. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve.