Cheesecake Bars
User Reviews
5
Cheesecake Bars
Description
The Cheesecake Bars begin with a crust made by pulsing graham crackers finely and mixing with melted butter, then pressed firmly into a pan to form a golden base after baking. The filling is created by beating softened cream cheese with sugar until smooth, then incorporating sour cream, eggs, vanilla extract, lemon juice, and salt. The mixture is spread evenly over the cooled crust and baked at a lower temperature until just set, which helps maintain a creamy texture without cracking.
This dessert has a rich and smooth texture with a balanced sweetness softened by the sour cream and lemon, providing a subtle brightness. The crust adds a crisp contrast to the creamy filling. Various toppings like chocolate ganache, caramel, fruit preserves, or fresh fruit can be added to customize the flavor and presentation.
Serve the cheesecake bars chilled and cut into squares, making them convenient for gatherings or as a ready-to-slice dessert. Their dense quality holds well and slices cleanly for neat portions.
Ingredients
For the crust:
- 18 graham crackers
- 12 tablespoons unsalted butter melted and slightly cooled, 170 grams
For the filling:
- 32 ounces cream cheese completely softened to room temperature
- 2 cups granulated sugar 400 grams
- 1/2 cup sour cream at room temperature
- 6 egg at room temperature, large
- 4 teaspoons vanilla extract
- 2 teaspoons lemon juice fresh
- 1/2 teaspoon salt fine sea salt
Topping options:
- chocolate ganache use 1:1 ratio
- caramel sauce salted
- Butterscotch sauce
- fruit preserves
- Whipped Cream
- Fresh fruit
Instructions
Make the crust:
- Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving an overhang.
- In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely. Reduce oven temperature to 325°F.
Make the filling:
- In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy, scraping down the sides of the bowl often, for at least 1 minute. Add the sour cream, then the eggs one at a time, blending after each addition until combined. Scrape down the sides of the bowl. Add in vanilla, lemon juice, and salt, and blend until just combined. Don’t over-mix.
- Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 to 45 minutes (longer if using a glass dish). Transfer to rack to let cool completely.
- Cover with foil and refrigerate for at least 6 hours or overnight before slicing into squares.
- The cheesecake can be made and refrigerated 2 days ahead of time or frozen in an airtight container for up to 2 months.
User Reviews
Overall Rating
5
You'll Also Love
