Step 1For the strawberry swirl: In a small saucepan, combine the strawberries, sugar, lemon juice, and vanilla over medium-high heat. Bring to a gentle boil, stirring often, and cook until the strawberries are very soft, about 5 minutes.

Step 2Remove from the heat and use a potato masher or the back of a wooden spoon to mash the berries into a pulp. Pour the mixture into a fine mesh sieve set over a bowl, then use a spoon to vigorously stir until most of the liquid has been forced through. Discard the remaining fruit pulp.

Step 3Carefully skim as much foam off the top of the sauce as you can. Return the skimmed sauce to the saucepan. In a small bowl, combine the cornstarch with 2 tablespoons of water. Pour the mixture into the strawberry mixture and whisk to combine. Bring to a boil over medium-high heat, and cook until the sauce has thickened and reduced slightly, 5 to 7 minutes (it should be the consistency of caramel sauce). Remove from the heat and skim any remaining foam from the surface. Transfer the sauce to a small bowl and set aside to cool.

Step 4For the crust: Preheat the oven to 325°F. Spray a 13-by-9-inch baking pan with nonstick baking spray, line it with parchment paper, and spray it again.

Step 5Process the sandwich cookies in a food processor until finely crushed. Add the melted butter, and pulse to combine. Press the cookie mixture into the bottom of the parchment-lined pan. Bake until fragrant and dry to the touch, 10 to 12 minutes. Let the crust cool for at least 15 minutes.

Step 6For the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, flour, vanilla, lemon zest, and salt on medium speed until smooth, 2 to 3 minutes. Scrape the bottom and sides of the bowl. Beat in sour cream until well combined. Beat in the eggs, 1 at a time, just until combined, scraping the bottom and sides of the bowl as needed. Beat in 5 or 6 drops of red food coloring, adding drops until the desired shade of pink is achieved.

Step 7Pour the mixture into the prepared crust, spreading it evenly with a spatula.

Step 8Bake the cheesecake for 10 minutes to thicken the filling. Remove the cheesecake to a wire rack. Spoon small dollops (about 1 teaspoon) of the cooled strawberry mixture over the top of the cream cheese filling; use a toothpick or knife to swirl the strawberry mixture throughout the cheesecake mixture.

Step 9Bake the cheesecake until just set in the center (it will still jiggle slightly), 35 to 40 minutes. Cool the cheesecake at room temperature for 1 hour, then refrigerate for at least 2 hours or up to overnight.

Strawberry Cheesecake Bars

Ingredients

For the strawberry swirl:

For the crust:

For the filling:

Directions

Cakes and Cupcakes