There is nothing quite like these balsamic strawberry cheesecake bars with shortbread crust. The balsamic complements the sweetness of the strawberries and deepens its flavor without any "vinegary" taste.
Make the balsamic strawberry jam by marinating the strawberries in the balsamic vinegar for about 30 minutes (if you don't feel like waiting, you can skip this step, but I don't recommend it). Toss the strawberries in a pot with the sugar and water and heat on medium until the juices start to release and bubble. Simmer for about 5 - 8 minutes, or until the sauces thicken. Remove from heat and allow to cool.
Make the shortbread by creaming the butter and sugar together until light. Add in the lemon zest. Slowly work in the flour with your hands until well-combined. Press into the bottom of a greased 9x9 pan, prick several times with a fork, and blind bake for about 10 minutes.
Make the cheesecake filling by beating the cream cheese until smooth. Add the egg, sugar and vanilla.
Pour half the cream cheese filling over the shortbread. Spread some of the balsamic strawberry jam over the cream ceese. Add the remaining cream cheese and top with the remaining jam.
Bake for 30 - 35 minutes. Allow to cool before cutting.
Top with chocolate chips if desired
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