Strawberry pretzel cheesecake bars recipe

1. Pulse the 125g pretzels in a food processor to coarse breadcrumbs, or use a rolling pin to bash into crumbs. Pour into a mixing bowl and combine with 50g caster sugar and the melted butter. Transfer to an 18cm square baking tin and press down firmly using the bottom of a flat glass to create a compact base.
2. Pour the cream into a mixing bowl and whisk with an electric whisk until just thick and soft peaks form. In a separate bowl, beat the soft cheese, icing sugar and vanilla extract until combined. Scrape the whipped cream into the bowl and, on a slow speed, gently whisk together until combined and thick enough to hold its shape. Spoon over the pretzel base, pressing into the corners well to avoid air pockets. Cover with foil, then chill in the fridge for at least 4 hrs or overnight.
3. Meanwhile, dice all but 4 strawberries into 5mm cubes and add to a lidded saucepan with the remaining 35g caster sugar and the lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover and cook over a low-medium heat for 10 mins or until dark red and syrupy. Leave to cool completely. Slice the remaining strawberries and set aside.
4. Remove the cheesecake from the tin and spoon over the strawberry compote. Run a sharp knife under a hot tap, dry, then use to slice the cheesecake into bars, wiping the knife between each cut for neat slices. Top with the strawberry slices and remaining pretzels to serve. The untopped cheesecake bars will keep in an airtight container in the fridge for up to 5 days.

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