Cheesecake Bars Classic Creamy (Print Version)
# Ingredients:
→ For the crust
01 -
270 grams graham crackers
02 -
170 grams unsalted butter, melted and slightly cooled
→ For the filling
03 -
32 ounces cream cheese, softened to room temperature
04 -
400 grams granulated sugar
05 -
114 grams sour cream, at room temperature
06 -
6 large eggs, at room temperature
07 -
4 teaspoons vanilla extract
08 -
2 teaspoons fresh lemon juice
09 -
1/2 teaspoon fine sea salt
→ Topping options
10 -
Chocolate ganache (1:1 ratio)
11 -
Salted caramel sauce
12 -
Butterscotch sauce
13 -
Fruit preserves
14 -
Whipped cream
15 -
Fresh fruit
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang. In a food processor, pulse the graham crackers until finely ground. Add melted butter and pulse until the mixture is moistened. Press the mixture firmly into the bottom of the prepared pan using the flat side of a measuring cup or glass. Bake for about 10 minutes until fragrant (longer if using a glass dish). Place on a wire rack to cool completely. Reduce oven temperature to 325°F.
02 -
In a large mixing bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl frequently. Add the sour cream and mix until combined. Incorporate the eggs one at a time, blending after each addition. Scrape the sides of the bowl again, then mix in the vanilla extract, lemon juice, and sea salt just until combined. Avoid overmixing the batter.
03 -
Spread the filling evenly over the cooled crust. Gently tap the pan against the counter to release any air bubbles. Bake at 325°F for 40-45 minutes until the center is just set, and the edges are puffed and slightly cracked (adjust baking time for glass dishes if needed). Transfer to a wire rack to cool completely.
04 -
Cover the pan with foil and refrigerate cheesecake for at least 6 hours or overnight. Once chilled, slice into squares for serving.
05 -
Refrigerate for up to 2 days or freeze in an airtight container for up to 2 months.