Do you need to feed a crowd where the typical size cheesecake just isn’t enough? This gluten free cheesecake is made in a 13 x 9-inch dish and cuts up into bars quite nicely. Rather than having to make homemade gluten free graham crackers, you make and pre-bake the crust all in one step. Use strawberry jam or make homemade agave jam (recipe linked below). Either way, it’s a special treat, even gluten-eaters enjoy.
Gluten Free Strawberry Swirl Cheesecake Bars
These gluten free cheesecake bars with strawberry swirls are made in a 13 x 9-inch dish. The one-step homemade graham cracker crust is so easy to make. Even gluten-eaters cannot tell it's gluten-free.
- 1 recipe Gluten Free Graham Cracker Crust
- 4 8-oz. packages gluten free cream cheese (Philadelphia) (Horizon is corn-free), softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 Tablespoons gluten free all-purpose flour
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon lemon juice
- 1/2 cup gluten free sour cream
- 3 large eggs
- 1/2 cup seedless strawberry jam (or homemade strawberry agave jam)
- Preheat oven to 325°F.
- Line the bottom and sides of a 13 x 9-inch dish with parchment paper. Cut the corners so they lie flat and leave a good overhang on edges for easy removal.
- Make the graham cracker crust according to instructions in the link above using the prepared dish.
- In the large bowl of your mixer, whip the cream cheese and butter until smooth.
- Add the sugar, flour, vanilla, and lemon juice, and beat on medium speed until fluffy, about 5 minutes.
- Add sour cream and beat on medium speed until thoroughly combined..
- Add eggs, one at a time, beat after each addition on medium speed.
- Pour over cooled crust and distribute evenly.
- If using thick jam, warm it just a tad, long enough to make it thin enough to distribute in the cheesecake. You may microwave it or heat it in a saucepan. Then drizzle over the top of the batter. Using a butter knife, swirl it into the top of the batter.
- Bake for 40 minutes or until the center giggles just a tad when the dish is shaken. Turn off the oven and leave it to rest for 40 minutes.
- Remove from oven, transfer to a wire rack to cool completely.
- Refrigerate for at least 4 hours or overnight.
- To serve, use overhung parchment paper to transfer to a platter, or cut and serve driectly from the dish.
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