Lemon Honey Slow Roasted Strawberry Cheesecake

This is a recipe from one of my other blogs I got the basic recipe somewhere but I can't remember where and I tweaked it here and there to make it my own. :) this is amazing and rich... Just don't let the bottom get soggy or it won't taste right. It is great for the first couple days but after that it's ok but not "to die for" So here it is in all it's glory!

Lemon Honey Slow Roasted Strawberry Cheesecake Bars
Crust
9 oz of graham crackers (roughly 11 graham crackers)
2 tablespoons packed brown sugar
Zest of 1 medium lemon
6 tablespoons melted butter

Cheesecake Filling
1 cup of slow roasted balsamic strawberries, divided
(recipe below the picture)
3 8oz bricks of cream cheese, at room temperature
4 tablespoons all purpose flour, divided
3/4 cup locally bought honey
3 large brown9not that it matters) eggs, at room temperature
4 oz (1/2 cup) sour cream lowfat
2 tablespoons fresh squeezed lemon juice (strained)
1 teaspoon vanilla extract



1. Preheat an oven to 325˚F. Take a 13”x9” pan and lightly spray the bottom and side with olive oil. Then fit a piece of parchment paper into the pan, with two inches overhanging the sides. The oil will allow the paper to stick to the pan, while the paper itself will make it easy to life the cheesecake bars out of the pan without having to dig them out.

2. Place the graham crackers in a food processor and crush until you have a fine powder. You should have 1 1/2 cups of graham cracker crumbs. Place the brown sugar and lemon zest in the food processor with the crumbs and pulse three or four times to blend in. Then turn the processor on, and slowly drizzle the melted butter into the graham cracker crumbs until they start to clump together.

3. Pour the crumbs into the prepared pan, and press it evenly down creating a flat even coating of graham cracker crumbs. If you need to, you can use the bottom of a flat dish to pat it down further.

4. Place the pan with the crumbs in the oven for five minutes or until the crust starts to get fragrant and brown a little.

5. Pull the pan out and let it cool while you prepare the cheesecake filling.

6. Wipe out the food processor and place the 1 cup of slow roasted balsamic red wine strawberries in it. Puree the strawberries. Take out 1/2 a cup and place aside, leaving half a cup in the food processor.

7. Place the cream cheese and 3 tablespoons of flour in the bowl of a standing mixer, fitted with a paddle attachment. Beat until blended and fluffy. Add the honey and beat until incorporated. Add the eggs, one at a time beating between additions until each is incorporated. You may want to scrape down the sides with a large spatula between each addition.

8. Mix the sour cream, lemon juice and vanilla together in a small bowl until well blended. Then add it to the cheesecake batter and blend until incorporated.

9. Measure out 1 cup of the cheesecake batter and pour it into the strawberry puree that is still sitting in the food processor. Pulse until the batter is smooth, and the batter is light lavender. Add the remaining 1 tablespoon of flour and pulse until incorporated.

10. Pour the batter into the pan with the graham cracker crust. Using an offset spatula or butter knife, spread the strawberry cheesecake filing to create a thin layer all over the bottom of the pan, covering the entire graham cracker crust. Then carefully, spoon the remaining plain cheesecake filling on top of the strawberry one. Then using a clean offset spatula or butter knife carefully smooth out the plain cheesecake filling on top covering up the strawberry cheesecake filling.

11. Take the remaining Strawberry puree and poor over the top swirling gently with a knife.

12. Bake the cheesecake for 40 minutes or until the sides of the cheesecake start to look golden, puffy, and the center is only slightly wobbly. The cheesecake will deflate, sink a little and set while it cools.

13. Once baked, let the cheesecake cool to room temperature and then refrigerate overnight.
Makes 16 servings.

 slow roasted balsamic strawberries

You can easily double this recipe, but increase the roasting time by a half hour or so.

2 lbs fresh strawberries
1 vanilla bean
1/4 cup brown sugar
2 tablespoons balsamic vinegar
 1tablespoons red wine vinegar
1/2 teaspoon fresh finely ground mixed peppercorn
 2 cinnamon sticks

1. Preheat an oven to 275˚F

2. De-stem and hull the strawberries. Then quarter the strawberries into 1” pieces (if the strawberries are large, you might need to cut them down further) placing them into a large mixing bowl as you go.

3. Slice the vanilla pod lengthwise, and then take a small paring knife and scrape out the seeds from inside the pod into the bowl of strawberries. Once they are scraped out, throw the pod itself into the bowl.

4. Add the brown sugar, vinegar, red wine, pepper, and cinnamon stick and toss gently to mix.

5. Pour into a rimmed baking sheet, making sure to scrape the bowl with a spatula to get any juices and evenly distribute the strawberries into one layer.

6. Place in oven and roast for about 2 to 2 1/2 hours, making sure to stir every half hour so the strawberries don’t stick to the pan. The strawberries are done once they are softened, darkly colored, slightly dry on top, and the juices have thickened.

7. Cool on pan and then use at room temperature or store in the fridge for up to a week.

Makes about 2 cups of slow roasted strawberries. I also did half strawberries and half raspberries which was even better.