White Chocolate Strawberry Cheesecake Bars

By Tasty · 45 min

Ingredients

Instructions

1. Heat the ghee in a frying pan over medium heat. Fry the shredded phyllo until golden and crisp, about 8–10 minutes. Remove with a slotted spoon and drain on paper towel.
2. Blend the strawberries, sugar and lemon juice until smooth.
3. Pour the puree into a saucepan and cook over medium heat for about 10 minutes, stirring now and then, until it thickens to your liking.
4. Let the puree cool. Leftover puree keeps in an airtight container in the fridge for up to one week.
5. Beat the cream cheese, powdered sugar, strawberry puree (or jam) and vanilla paste until smooth.
6. Stir the fried kataifi into the cream cheese mixture until well combined.
7. If you like, drizzle a thin layer of melted white chocolate into the molds and chill for about 8 minutes. Then add more melted chocolate, letting the excess drip off, and chill about 10 minutes until set.
8. Spoon a layer of the kataifi filling into each mold, then spread a thin layer of strawberry jam on top.
9. Cover the filling and jam completely with melted white chocolate. Refrigerate 10–15 minutes until hard.
10. Once set, remove the bars from the molds.

Summarized from Tasty's video. Watch it for the details.

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