Strawberry Cheesecake Bars

This special creation looks and tastes out of this world.  Layers of marbled vanilla and strawberry cheesecake on a buttery biscuit base and encased in an elegant pink coloured Mirror Glaze.

Recipe by Queen Professional Brand Ambassador & Pastry Chef Angelica Iuliano

Prep

1 hour 45 minutes

Cook

1 hr 12 minutes

Portions

12

Download Recipe

Strawberry Swirl Cheesecake Bars

(Prep: 20 min Freeze: 24 hours)
600g cream
600g cream cheese
240g caster sugar
1 tsp Queen Pro Organic Vanilla Bean Paste
15g gelatine, gold leaf
125mL milk
140g white chocolate
200g strawberry puree

Butter Biscuit Bases

(Prep: 40 min Chill: 30 minutes Cook: 12 min)
225g butter, soft
110g caster sugar
450g plain flour
½ tsp salt
1 tsp Queen Pro Organic Vanilla Extract

Meringue Kisses

(Prep: 25 min Cool: 1 hr Cook: 40-60 min)
100g egg whites
200g caster sugar

Assembly

(Prep: 20 min Freeze: 2-3 hours)
Queen Pro White Mirror Glaze
Queen Pro Rose Pink Food Colour*
raspberries, halved to garnish
chopped pistachios, to garnish
micro mint leaves, to garnish

* For best results, use oil-based colours

  1. For the cheesecake bars; whisk the cream in a mixer to medium peak and set aside in the fridge.
  2. In a mixing bowl with the paddle attachment, beat the cream cheese, sugar and vanilla until smooth.
  3. Place gelatine leaves into iced cold water for 5 minutes. Place the milk into a small saucepan and bring to the boil, then remove from heat. Squeeze water from gelatine leaves, add them to the milk and mix well. Pour hot milk mixture over the chocolate and mix together to create a ganache. With the mixer on low, pour the ganache into cream cheese mixture and mix well.
  4. Fold cream cheese mixture with the whipped cream, fold in strawberry puree lightly to create a marble effect. Pour the cheesecake mixture into the 80g bar moulds. Tap out on the bench to remove any air bubbles. Place in the freezer for 24 hours to set and freeze before unmoulding.
  5. For the butter biscuit bases; place butter and sugar into a mixing bowl with a paddle attachment and mix until pale and light. Add in rest of ingredients and mix until just combined. Turn out onto a bench and roll to form a dough, wrap and place in the fridge for 30 minutes.
  6. Preheat oven to 180°C. Roll out dough between 2 sheets of baking paper to 5mm thick. Place sheet of biscuit onto a baking tray and bake for 8 minutes. Remove from the oven and whilst still warm, slice rectangles the same size as the cheesecake bars. If biscuit becomes firm, place back into the oven for 30 seconds – 1 minute to warm up and soften.
  7. Place tray back into the oven and bake for a further 4 minutes or until golden brown. Remove tray from oven once golden and re-slice over previous cuts to separate biscuits.
  8. For the meringue kisses; preheat oven to 110°C. Place egg whites into clean mixing bowl and whisk on high. Once whites become foamy, rain in caster sugar slowly. Continue to whisk until thick and stiff peaks are formed.
  9. Place 4 dots of meringue into the corners of your tray and place baking paper on top. Pipe small kisses using a round nozzle evenly across the tray leaving 1-2cm between each pipe. Place into preheated oven at 110°C and bake for 40 minutes. Turn oven off and leave door ajar, leave meringue kisses in oven until completely cool.
  10. To assemble, demould strawberry swirl cheesecakes from the freezer and place onto a wire rack on top of a plastic wrapped tray.
  11. For the glaze; shake jar of White Mirror Glaze for 8-10 seconds and pour into a bowl. Stir through pink food colour to desired hue. Pour into a piping bag, then pipe glaze evenly over bars. Tap the rack a few times to allow for excess run off of glaze. Place tray into the freezer for 2-3 hours.
  12. Remove mousses from rack and place on top of biscuit bases. Garnish with meringue kisses, raspberries, chopped pistachios and micro mint leaves.

Products used in this recipe

White Mirror Glaze 1 kg

1-96-000583

Organic Vanilla Bean Paste with Vanilla Seeds 320 g

1-96-000264

Natural Organic Vanilla Extract 500 mL

1-96-000240

Rose Pink Food Colour 500 mL

1-96-000217

Other Mirror Glaze Recipe Ideas

Brandy Spiced Christmas Mousse with Cranberry Cookie

Mirror Glazed Choc-Mint Mousse on Biscuit Base

Raspberry pistachio layer cake with Mirror Glaze Topping

Strawberry Rose Parfait Domes with Butter Biscuit