Strawberry Cheesecake Squares
3
Rating(s):

Prep Time:
30 minutes
Baking Time:
50 minutes
Yield:
about 30 squares
Freezing:
not recommended
Ingredients
- Crust
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour
- 1/2 cup (125 mL) granulated sugar
- 2/3 cup (150 mL) butter
- Filling
- 1 lb (500 g) cream cheese, softened
- 3/4 cup (175 mL) granulated sugar
- 2 eggs
- 1 tbsp (15 mL) lemon juice
- 1 cup (250 mL) Smucker's® Pure Strawberry Jam
- 1 cup (250 mL) chopped fresh strawberries
Directions
-
Crust
- Preheat oven to 350°F (180°C). Grease a 13” x 9” (33 cm x 23 cm) cake pan.
- Combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press in prepared pan.
- Bake in centre of preheated oven for 15 to 20 minutes or until lightly golden. Let cool on rack while preparing filling. Filling
- Beat cream cheese and sugar in large mixer bowl on medium speed until smooth. Add eggs and lemon juice, beating until smooth.
- Spread jam evenly over crust. Sprinkle strawberries on top. Pour cream cheese mixture evenly over strawberries.
- Bake 25 to 30 minutes longer or until set. Cool completely on rack. Cut into squares.
Tips
- For easy blending use room temperature eggs and cream cheese.