Bars are a great bite-sized desserts. These cheesecake bars are just like to a traditional cheesecake. Also, this recipe does use a similar process as a traditional cheesecake, including a water bath and gradual cooling.
The water bath keeps the cheesecake moist and prevents the top from browning excessively. Additionally, the cooling process prevents cracks from forming on the cheesecake, which is especially important for a plain cheesecake without toppings.
Preheat oven to 350°F, and grease and line an 8-inch square pan. In a bowl, combine the graham cracker crumbs, brown sugar, salt, and cinnamon.
Add in the melted butter and vanilla extract until evenly coated.
Firmly press into the pan. Bake for 12-15 minutes until golden brown.
In a larger bowl, whip the cream cheese until smooth.
Whisk in the sugar until fluffy.
Add in the eggs and vanilla extract until incorporated. Mix in the sour cream, salt, and lemon zest.
Lastly, fold in the flour until combined.
Pour into the pan, and firmly tap the pan to remove air bubbles.
Place the pan into a larger pan that fits around the pan. Place on the oven rack, and add enough water to go up 1/3 up the pan. Bake for 35-45 minutes until the cheesecake is still slightly jiggly in the center.
Once baked, open the oven door for 10 minutes before removing. Cool for 10 minutes in the water bath, then remove and cool to room temperature. Lastly, refrigerate for at least 4 hours or overnight.
Cut into 16 squares.
Enjoy!
- 10 crushed graham crackers
- 2 tbsp light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 tbsp melted unsalted butter
- 1 tsp pure vanilla extract
- 2-8 oz packages full-fat cream cheese
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/4 lemon, zested
- 1/4 tsp salt
- 1/3 cup full-fat sour cream
- 2 tbsp all-purpose flour
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Preheat oven to 350°F, grease and line an 8-inch square pan.
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In a bowl, combine the graham cracker crumbs, brown sugar, salt, and cinnamon.
-
Add in the melted butter and vanilla extract until evenly coated.
-
Firmly press into the pan. Bake for 12-15 minutes until golden brown.
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In a larger bowl, whip the cream cheese until smooth.
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Whisk in the sugar until fluffy.
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Add in the eggs and vanilla extract until incorporated.
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Mix in the sour cream, salt, and lemon zest.
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Lastly, fold in the flour until combined.
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Pour into the pan, and firmly tap the pan to remove air bubbles.
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Put the pan into a larger pan that fits around the pan. Place on the oven rack, and add enough water to go up 1/3 up the pan.
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Bake for 35-45 minutes until the cheesecake is still slightly jiggly in the center.
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Once baked, open the oven door for 10 minutes before removing.
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Cool for 10 minutes in the water bath, then remove and cool to room temperature.
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Refrigerate for at least 4 hours or overnight.
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Cut into 16 squares.
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Enjoy