New York-Style Cheesecake Bars
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Additional Time
6 hrs
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Total Time
7 hrs 10 mins
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Servings
1 Pan (9x13)
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Course
Dessert
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Cuisine
American, Australian
New York-Style Cheesecake Bars
Description
These New York-Style Cheesecake Bars begin with a buttery graham cracker crust baked to a light crisp. The filling blends full-fat cream cheese and sour cream until smooth, then incorporates sugar, vanilla, eggs, lemon juice, zest, and a touch of flour to provide structure. Baking the mixture results in a dense, creamy texture typical of New York cheesecake but in a bar form.
The lemon zest and juice brighten the rich cream cheese base without overpowering it. The use of both whole eggs and egg yolks helps achieve a silky filling with a tender crumb. Once cooled, these bars can be sliced and served as a portable dessert piece with a balanced richness and a slight tang.
This bar form makes serving and storage easier, catering well to gatherings or everyday indulgence. They keep well refrigerated for days and can be frozen to retain freshness. The recipe's detailed approach ensures a classic cheesecake experience with manageable preparation.
Proper cooling and handling after baking are important to maintain the texture, and the option to freeze allows for batch preparation. Using room temperature ingredients improves mixing and prevents lumps, ensuring a smooth cheesecake base.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 4 ounces unsalted butter melted
For the New York-Style Cheesecake Bars:
- 3 ounce packages full-fat cream cheese room temperature
- 1 cup (227g) sour cream room temperature, full-fat
- 1 and 1/4 cups granulated sugar
- 3 teaspoons vanilla extract pure
- 3 large egg room temperature
- 2 large egg room temperature, yolk
- 2 teaspoons lemon juice
- 1 teaspoon lemon finely grated, zest
- 2 teaspoons all-purpose flour
- 1/2 cup heavy cream room temperature
Instructions
For the Graham Cracker Crust:
- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
- Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
- Reduce the oven temperature to 325 degrees (F).
For the New York-Style Cheesecake Bars:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
- Add sugar and vanilla and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
- Add in the lemon juice and lemon zest and beat until combined. Stir in the flour, mixing just until combined.
- Using a rubber spatula, fold in the cream, mixing just until it's incorporated in the batter.
- Pour filling on top of prepared crust, and spread evenly.
- Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 38 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as they cool.
- Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
- When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.
Notes
- Store cheesecake bars in the refrigerator for up to 4 days to maintain freshness.
- For longer storage, freeze the bars tightly wrapped for up to 2 months; thaw overnight in the fridge before serving.
- Cool the cheesecake completely before freezing to preserve texture and flavor.
User Reviews
Overall Rating
5
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