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Cheesecake Bars
Nb persons: 0
Yield: Makes 16 bars
Preparation time:
Total time:
Source: Cook's Illustrated Holiday Baking 2008
| Crust: | |
| 7 | whole graham crackers, broken into 1" pieces |
| 6 Tb. | unsalted butter, melted and cooled |
| 3 Tb. | light brown sugar |
| 2 Tb. | all-purpose flour |
| 1/8 tsp. | table salt |
| Filling: | |
| 2 (8 oz.) pkg. | cream cheese, softened |
| 2/3 c. | granulated sugar |
| 2 large | eggs |
| 1/4 c. | sour cream |
| 2 tsp. | juice from 1 lemon |
| 1 tsp. | vanilla extract |
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 8" square baking pan with foil sling and grease foil.
2. FOR THE CRUST: Process graham cracker pieces in food processor to fine, even crumbs, about 30 seconds. Sprinkle butter, brown sugar, flour and salt over crumbs and pulse to incorporate. Sprinkle mixture into prepared pan and press into even layer with bottom of measuring cup. Bake crust until fragrant and beginning to brown, 12-15 minutes.
3. FOR THE FILLING: Beat cream cheese in stand mixer fitted with flat beater on medium speed until smooth, 1-3 minutes, scraping down bowl and beaters as needed. Gradually pour in granulated sugar and beat until incorporated, about 1 minute. Beat in eggs, 1 at a time, until combined, about 30 seconds.
4. Pour filling over crust and spread into corners. Bake bars until edges are set but center still jiggles slightly, 35-40 minutes, rotating pan halfway through baking.
5. Set pan on wire rack and let bars cool completely, about 2 hours, then cover with foil and refrigerate until thoroughly chilled, at least 3 hours or up to 24 hours. Remove bars fro pan using foil sling, cut into squares, and serve.
CHOCOLATE SWIRL CHEESECAKE BARS: Melt 3 oz. semisweet chocolate with 2 Tb. heavy cream in microwave-safe bowl in microwave on medium power, stirring often, 1-3 minutes. After pouring filling over crust in step 4, drop small dollops of melted chocolate over filling and run butter knife through filling to create swirls. Bake as directed.
Strawberry Chessecake Bars: Warm the apricot jam briefly in the microwave to make it more fluid when combining it with the strawberries. Toss 1 1/4 coarsely chopped strawberries, 2 Tb. warm apricot jam, 1 tsp. lemon juice, 1 tsp. sugar, and pinch salt together in medium bowl. Spoon strawberry mixture over top of cooled cheesecake bars and let set for at least 15 minutes before cutting and serving.
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