Cheesecake Bars
A thick layer of vanilla cheesecake on a buttery digestive biscuit base, baked for 40 minutes, chilled and cut into 16 squares.
Photograph credit: A Close-Up Shot of a Stack of Delicious Cheesecake by Canto Photography · Pexels License · Pexels
Cheesecake in a form that can be cut with a knife and eaten with the hands: that is the idea of a bar. The filling is the same as a full cheesecake, rich and dense with vanilla, but in a shallow pan it bakes in 40 minutes and chills in a fraction of the time.
The base is crushed digestive biscuits mixed with melted butter and pressed into a lined tin. Pack it firmly with the back of a spoon or the bottom of a glass, and bake it for 10 minutes before adding the filling. A pre-baked base stays crisp under the wet cheesecake mix.
Bring everything to room temperature. Cold cream cheese stays lumpy no matter how long you beat it, and lumps in the filling are permanent. Take the cream cheese and eggs out of the fridge an hour ahead. Beat the cheese and sugar first until smooth, then add the eggs one at a time, mixing only until combined.
Bake until the edges are set and the middle is slightly wobbly, then turn the oven off and let the bars cool inside for 30 minutes. This gentle cooling prevents cracks. Chill for at least 4 hours before cutting with a hot, wiped knife.
Quick Answers
How long does Cheesecake Bars take to make?
25 minutes of preparation and 40 minutes of cooking, plus 4 hours 30 minutes of Cooling and chilling, so allow 5 hours 35 minutes from start to finish. The recipe serves 16.
Cheesecake Bars: Step by Step
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Heat the oven to 170°C / 340°F. Mix the biscuit crumbs with the melted butter and press into a lined 20 cm square tin. Bake for 10 minutes.
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Beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then the lemon juice, vanilla, soured cream and flour.
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Pour over the base and bake for 30 minutes until the edges are set and the middle wobbles slightly.
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Turn off the oven and leave the cheesecake inside for 30 minutes.
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Chill for at least 4 hours, then cut into 16 bars with a hot, wiped knife.
Tips That Matter
- Use room temperature cream cheese and eggs.
- Cool slowly in the oven to avoid cracks.
- Wipe the knife between cuts.
Pairs Well With
Fresh berries · Fruit compote · Coffee · Whipped cream
Keeping and Reheating
Keeps in the fridge for 4 days.
Cheesecake Bars Nutrition Facts
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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