Velvet-smooth cheesecake topped with delicious strawberry sauce.
Home sweet home.
These past weeks have so crazy. We were barely able to get everything moved in and sort of settled before we took off on our trip down to Lake Powell (which was it’s own adventure and I’ll have to spread the fun and not-so-fun details over several upcoming posts!).
We are home now and I can’t tell you how glad I am about that. Just to be able to breathe for two seconds.
Of course I’m still stuck in the nightmare that is my whole camera fiasco. Remember how I left him at a shop to get fixed? Well they couldn’t fix him. So I picked him up and sent him off to the manufacturing location in California right before we left for Powell.
Actually, I packed him up and dropped him off at my parents at midnight with instructions on what to do and where to send him for my father who is probably the only person in this world I would trust to take care of my camera almost as well as I would.
I was so hoping to have an email waiting for me from Canon when I got back from the lake, saying that they could fix Pierre (my camera) quickly, inexpensively, and that I’d have him back in my hands within a few days.
But alas, no email.
And so I wait. And pine. For my camera. Because I have so many recipes to photograph and share with you it’s just painful to be waiting like this!
I took the pictures in this post with my brother in law’s camera, hoping that I would maybe be able to use it to get by til Pierre was fixed. But this shoot was awful to to you the truth. Stressful, miserable, frustrating… I hate these pictures.
But this is unfortunately all I could do with what I had. I’m sorry!!! As soon as I have my own trusty camera back, I’ll bring you the most beautiful pictures! Or at least alot of pictures. To make up for these measly three.
Until then, pretend like these strawberry cheesecake bars look really delicious and tasty. Because they really are. You’ll just have to trust me. I served them to my family when they came over to see the new house and everybody loved them. There wasn’t a single one left!
My sister even called me the next day to tell me she’d had a dream about them. That she and my hubby were fighting over the last one in the dream and that she needed the recipe so she can sleep in peace from now on.
So they’ve gotta be good right?
Don’t trust the pictures, take my word for it.
Have I ever led you astray??
Strawberry Cheesecake Bars
- 20 cashew sandies, divided
- 1/2 cup butter, chilled
- 11 ounces vanilla greek yogurt
- pinch of salt
- 2 teaspoons vanilla
- 2 eggs
- 1/2 pound strawberries
- 1/4 cup sugar
- 1/2 tablespoon brown sugar
- pinch of salt
- 1 teaspoon vanilla
- optional: 1/2 teaspoon honey
- Preheat oven to 375 degrees. In your food processor or blender, roughly chop 16 cookies. Add chilled butter and chop until no longer lumpy. Press mixture into the bottom of a 9x13 pan. In a large bowl, mix greek yogurt, salt, vanilla, and eggs. Spread on top of the bottom layer in the pan and set aside.
- Combine all ingredients in a sauce pan. Heat over medium-high heat and cook until sugar has completely dissolved. Remove from heat and add vanilla. Allow to cool slightly before pouring into your food processor. Blend about 1 minute until strawberries are mostly pureed (or until desired consistency is reached.)
- Drizzle about half of the sauce on the cheesecake layer and use a knife to gently swirl sauce into cream layer, being careful not to cut into bottom crust layer. Store remaining sauce in an airtight container in fridge until ready to serve.
- Roughly chop 4 more cookies, sprinkle on top of cheesecake layer. Bake about 25 minutes or until center is set and no longer shakes when wiggled. Chill 2-4 hours or until ready to serve. Cut bars, drizzle remaining strawberry sauce over bars and serve cold.