https://tasty.co/recipe/white-chocolate-strawberry-cheesecake-bars
INGREDIENTS
Strawberry Cream Cheese Filling:
8 oz cream cheese, softened
3 tbsp powdered sugar
1/2 cup fresh strawberries, pureed (or strawberry jam)
1 tsp vanilla paste
Kataifi:
2 cups shredded phyllo or kataifi, cut into small pieces
3 tbsp Ghee or clarified butter, for frying
Chocolate Coating:
2 to 3 cups white chocolate, melted
Strawberry Puree:
2 cups strawberries, hulled and halved
2 tbsp sugar
1/2 tsp lemon juice
Strawberry Jam:
1/2 cup strawberry jam (additional to the filling, for layering)
PREPARATION
1. Prepare the Kataifi:
– Heat ghee in a frying pan over medium heat.
– Add the shredded phyllo and fry until golden and crispy for about 8-10 mins. Use a slotted spoon to remove and drain on a paper towel.
2. Make the strawberry puree:
– Place the strawberries, sugar, and lemon juice in the bowl of a food processor or blender.
– Blend until smooth.
– Pour the strawberry puree into a saucepan.
– Cook over medium heat for about 10 minutes, stirring occasionally, until the puree thickens to your desired consistency.
– Let the puree cool before using it in your recipes.
– Store any leftover puree in an airtight container in the refrigerator for up to one week.
3. Make the Strawberry Cream Cheese Filling:
– In a mixing bowl, blend the cream cheese, powdered sugar, strawberry puree (or jam), and vanilla paste until smooth.
4. Combine Filling with Kataifi:
– Add the fried kataifi to the strawberry cream cheese mixture and mix until well combined.
5. Prepare Chocolate Molds:
– If desired, drizzle a light layer of melted chocolate into the molds and let set in the fridge for about 8 minutes.
– Add more melted chocolate to the mold, allowing any excess to drip off, then put it back in the fridge for about 10 minutes or until it sets.
– Fill each mold with a layer of the strawberry cream cheese kataifi mixture.
– Add a thin layer of strawberry jam on top of the cream cheese filling.
– Cover the filling and jam completely with more melted chocolate.
– Refrigerate for 10-15 minutes until hard.
6. Final Assembly:
– Once set, pop out the bars from the mold and enjoy!