Gluten Free Strawberry Cheesecake Bars

 

Ingredients:

Gluten-Free Almond Shortbread:

• 140 g (1¼ sticks) unsalted butter, softened
• 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
• 240 g (2 cups) plain gluten-free flour blend
• 65 g (⅔ cup) almond flour
• ½ tsp xanthan gum (if not included in your flour blend)
• ¼ tsp salt

Cheesecake Filling:

• 450 g (2 cups, 16 oz) full-fat cream cheese, room temperature
• 60 g (¼ cup) full-fat plain or Greek-style yogurt, room temperature
• 100 g (½ cup) caster/superfine or granulated sugar
• 10 g (1½ tbsp) cornstarch (cornflour)
• 2 large eggs, room temperature
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Additional:

• 360 g (about 3 cups) fresh strawberries, cut into about ¾-inch (2 cm) pieces

Instructions:

Gluten-Free Almond Shortbread:

1. Preparation: Preheat oven to 350ºF (180ºC). Line a 9-inch (23 cm) square baking pan with parchment paper, leaving some overhang for easy removal later.

2. Mixing Shortbread Dough: In a large bowl, combine softened butter, sugar, and vanilla. Mix until combined (avoid over-mixing to prevent crumbliness).

3. Dry Ingredients: In another bowl, whisk gluten-free flour blend, almond flour, xanthan gum (if needed), and salt.

4. Combine and Form Dough: Add dry ingredients to butter-sugar mixture, mix until clumping. Knead into a homogeneous dough.

5. Press into Pan: Press about ⅔ of the dough (about 380 g) into the lined baking pan to form an even layer. Reserve the remaining ⅓ of dough.

6. Bake Shortbread: Bake crust for about 20 minutes until golden brown. Let cool while preparing the filling.

Cheesecake Filling:

1. Mix Cream Cheese: In a large bowl, mix cream cheese and yogurt until smooth (avoid over-mixing to prevent incorporating too much air).

2. Add Sugar and Cornstarch: Combine sugar and cornstarch, add to cream cheese mixture. Mix until well combined.

3. Incorporate Eggs: Add eggs and vanilla, mix until smooth.

Assembling and Baking:

1. Pour Filling: Pour cheesecake filling over the warm shortbread crust, spread into an even layer.

2. Add Strawberries: Scatter chopped strawberries evenly over the filling.

3. Crumble Topping: Crumble the reserved ⅓ of shortbread dough over the strawberries and filling.

4. Bake Cheesecake Bars: Bake at 350ºF (180ºC) for 35-40 minutes until topping is golden and filling is slightly set (a little jiggle is okay).

5. Cool and Chill: Cool completely in the pan, then chill in the fridge for at least 1 hour (preferably overnight) before slicing.

6. Serve: Lift out using parchment paper overhang, slice into bars, and serve chilled.

Tips:

• Handling Shortbread Dough: Gluten-free dough is more forgiving with handling; ensure to press firmly into the pan for a cohesive crust.
• Cheesecake Filling: Avoid over-mixing to prevent incorporating too much air, which can lead to cracking.
• Chilling: Allows flavors to meld and bars to set properly for clean slicing.

Enjoy your Gluten-Free Almond Shortbread Strawberry Cheesecake Bars!