Strawberry and ginger cheesecake bars recipe

1. Blitz the whole strawberries, 1 tbsp caster sugar, the lemon juice and cornflour in a blender until smooth. Pour into a saucepan and bring to a simmer. Once bubbling, reduce the heat to low and cook for 5 mins or until well thickened, scraping the bottom frequently with a rubber spatula. Pour into a lidded container and leave to cool completely.
2. Meanwhile, grease and fully line a 20cm square tin with baking paper. Blitz the biscuits to fine crumbs (or crush in a plastic bag with a rolling pin), then mix with the melted spread. Tip into the lined tin and smooth into an even layer, pressing down to compact. Transfer to the freezer for 10-20 mins while you make the filling.
3. Whisk the cream to stiff peaks. In a separate bowl, beat the soft cheese, 100g caster sugar and icing sugar with an electric whisk for about 5 mins until very creamy and the sugar is fully dissolved. Stir through the grated ginger, then gently fold in the whipped cream in 2 batches.
4. Gently swirl in the cooled strawberry sauce, being careful not to overmix to keep a marbled effect. Pour over the biscuit base and chill for at least 8 hrs, or overnight.
5. To serve, carefully remove the cheesecake from the tin and slice into 12 bars while cold. Decorate with the sliced strawberries and lemon zest. Leave at room temperature for 20 mins before eating. Will keep in the fridge for 2-3 days*.

See more Cheesecake recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

*As part of a healthy diet, we recommend this recipe for a special occasion or treat