JENNIFER ALEXANDER RUPLE

Strawberry season is upon us in northwest Ohio! It’s the perfect time of the year to visit a local farm or greenhouse for the freshest selection—or pick your own for a unique, hands-on experience. Creque’s Greenhouse, 9700 Sylvania Ave., offers homegrown strawberries in quarts and you-pick options.

When you get your strawberry harvest home, put it to good use by making a batch of Cheesecake Bars with Fresh Strawberries, they’re everything you love about cheesecake – creamy filling, crunchy crust all topped with sweet juicy fruit.

Don’t forget to make a stop at the Holland Strawberry Festival at Homecoming Park from June 11 to 15. It’s a fantastic way to celebrate the season with food and fun, but the real star is, of course, the strawberries.

Strawberry season lasts just a few short weeks, so don’t miss out!

Cheesecake Bars with Fresh Strawberries
Topping
2 cups fresh strawberries, hulled and quartered
1 teaspoon sugar

Crust
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter
¼ cup sugar

Filling
Two 8-ounce packages cream cheese
2 eggs
1 teaspoon vanilla extract
½ cup sugar
½ teaspoon salt

Heat oven to 350 F. Line an 11 X 7-inch baking dish with parchment paper, including up the sides.

In a medium size bowl, combine graham cracker crumbs, butter and sugar. Press into the lined baking dish.

In the bowl of a stand mixer, beat the filling ingredients until smooth and creamy. Spread filling evenly over the crust layer.

Bake for 35-40 minutes or until cheesecake is set. Transfer dish to a wire rack and allow it to cool for 1 hour. Then transfer the pan to the refrigerator and allow it to chill for 1 more hour.

While cheesecake is chilling, prepare the topping by combining the fresh strawberries with the sugar.

Prior to serving, top cheesecake with the strawberry mixture. Cut cheesecake into bars and enjoy!