Strawberry Cream Cheese Squares

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups
• Melted unsalted butter: 1/4 cup
• Cream cheese, softened: 8 ounces
• Sugar: 1/2 cup
• Large eggs: 2
• Vanilla extract: 1 teaspoon
• Sour cream: 1/2 cup
• Fresh strawberries, sliced: 2 cups
• Gelatin powder: 1 tablespoon
• Cold water: 1/4 cup

Preparation Time: 20 minutes

Cooking Time: 1 hour 30 minutes (including chilling)

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Press graham cracker crumbs into the bottom of an 8x8 inch baking pan.
3. In a medium bowl, beat cream cheese and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
5. Pour cheesecake filling over crust and bake for 40-45 minutes, or until set.
6. Let cool completely.
7. In a small bowl, dissolve gelatin powder in cold water. Let stand for 5 minutes, then microwave for 30 seconds or until melted.
8. Stir strawberries into gelatin mixture and pour over cheesecake.
9. Refrigerate for at least 1 hour, or until firm.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 300
• Fat: 15 grams
• Saturated fat: 9 grams
• Cholesterol: 70 milligrams
• Sodium: 180 milligrams
• Carbohydrates: 30 grams
• Protein: 5 grams

Dish Characteristics:

• Rich and creamy cheesecake filling
• Sweet and tangy strawberry topping
• Graham cracker crust adds a crunchy texture
• Perfect for special occasions or as a sweet treat

User Comments:

• "These squares were a hit at my party! Everyone loved the creamy cheesecake and the strawberry topping was so refreshing."
• "I've made this recipe several times and it always turns out perfect. The gelatin helps the strawberry topping set up beautifully."
• "These squares are so easy to make and they're always a crowd-pleaser. I highly recommend them!"

Special Precautions and Tips:

• Be sure to use softened cream cheese for a smooth filling.
• If you don't have gelatin on hand, you can use 2 tablespoons of cornstarch mixed with 2 tablespoons of water instead.
• To make the squares ahead of time, refrigerate for up to 3 days. Bring to room temperature before serving.