Fresh strawberry cheesecake bars have a crunchy graham cracker crust, a layer of super smooth vanilla cheesecake and are topped with sugared strawberries. Made in a 9x13 inch pan - so it's perfect for your summer BBQs.
Preheat the oven to 325F degrees.
Line a 9x13 inch glass baking pan with aluminium foil and lightly grease.
To make the crust in a medium bowl stir together the graham cracker crumbs, 2 tablespoons sugar and melted butter.
Pour into the bottom of the prepared pan and pack down tightly. Bake for 8 minutes in the preheated oven. Then remove from the oven and cool.
In a large bowl beat the cream cheese until very soft (2 minutes). Then beat in the sugar, vanilla & lemon juice, followed by the sour cream and flour.
Turn off the mixer and scrape down the sides of the bowl. Then beat in the eggs one at a time at low speed.
Hit the bowl against your counter about 10 times to remove as much air as possible. Then pour over the prepared crust.
Bake in the oven for 35-45 minutes or until the top looks set except for a small circle in the very center, and if you give the pan a gentle nudge it still has a wobble.
Turn off the oven, open the oven door and cool the cheesecake in the oven for 30 minutes. Then remove and continue cooling til it reaches room temperature.
Cover and chill in the fridge for at least 6 hours or overnight.
A few hours before you're ready to serve, haul the strawberries and chop into quarters or eighths. Toss with sugar and set in the fridge.
To serve, cut the cheesecake in slices and top with sugared berries.