Baking Love pt 3 Strawberry Cheesecake Crumb Bars using Philadelphia C

Ingredients

• 23/4 cups (330 g) flour
• 65 g (1/3c) white sugar
• 65 g (1/3c) brown sugar
• 1 cup (225 g) melted butter
• 16 oz (2 blocksPhiladelphia cream cheese)
• 2 large eggs
• 1 tsp vanilla
• 1 tsp all purpose flour

Instructions

1. If you’re baking for someone you love this Valentine’s Day… this is the one
2. Make the crust and topping by mixing all the crumb ingredients together. Use your hands to create large crumbs. Take about 1/3 of this and put in the fridge to use later.
3. Press the remaining 2/3 of the crumble to an 8x8in pan. Bake this at 350F (180C) for 12-15 mins until the crust is golden. Set this aside.
4. For the cheesecake filling, use a hand mixer on medium to whisk the cream cheese, yogurt, vanilla and the sugar. Then add the eggs one at a time. Mix this until smooth and no lumps. Set aside.
5. Make the strawberry compote by cooking strawberries with sugar on medium heat for 8–10 minutes until juicy and syrupy, mashing some berries as it cooks. Turn off the heat then add 2 tsp of flour. It will thicken as it cools.
6. Once the crust is baked, let it cool before adding the cheesecake filling then swirl in the strawberry filling.
7. Now use the 1/3 remaining streusel for the topping.
8. Bake this at 350F (180C) for 40-45 mins until the top is slighlty golden.
9. Let this cool completely then put in the fridge for 6 hours minimum
10. Once ready, slice into 9 square bars.