Description
This New York Cheesecake in Bar Form offers a creamy, tangy, and perfectly shareable dessert. Featuring a classic graham cracker crust with a rich and smooth cream cheese filling, it’s baked with a water bath to ensure a moist texture and crack-free surface. Ideal for gatherings, these bars are easy to cut and serve, delivering a luxurious dessert experience in a convenient form.
Ingredients
Crust
- 250 Grams (2 Cups) Graham Cracker Crumbs
- 50 Grams (1/4 Cup) Granulated Sugar
- 6 Tablespoons Unsalted Butter, melted
Cheesecake Filling
- 24oz (1 1/2 lbs) Cream Cheese, completely softened to room temperature
- 225 Grams (1 Cup + 2 Tablespoons) Granulated Sugar
- 1/4 Teaspoon Salt
- 3oz (Scant 1/2 Cup) Sour Cream or Greek Yogurt
- 2 Teaspoons Lemon Juice
- 2 Teaspoons Pure Vanilla Extract
- 3 Large Eggs + 2 Large Egg Yolks, at room temperature
Optional
- Homemade Whipped Cream (for serving)
Instructions
- Prepare the crust: Preheat your oven to 350°F (180°C). Line a 9×13-inch pan with parchment paper and grease it lightly with non-stick baking spray. In a small bowl, mix the graham cracker crumbs with sugar. Add the melted butter and stir until the mixture has a wet sand texture. Press the mixture firmly into the bottom of the pan.
- Bake the crust: Place the crust in the oven and bake for 5 to 8 minutes until set. Remove and let cool on a wire rack. Reduce the oven temperature to 300°F (149°C) for the cheesecake.
- Mix the cream cheese: Using an electric mixer with a paddle attachment or a hand-held mixer, beat the softened cream cheese on low speed for 3 minutes until smooth and lump-free.
- Add sugar and salt: Add granulated sugar and salt to the cream cheese and continue beating for another 2 minutes on low speed until well combined.
- Incorporate sour cream and flavorings: Mix in sour cream (or Greek yogurt), lemon juice, and vanilla extract until fully blended. Scrape down the sides of the bowl to ensure even mixing.
- Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the two egg yolks together. The batter should be creamy with no lumps or visible egg yolk.
- Pour batter and remove air bubbles: Pour the cheesecake batter over the cooled crust in the pan. Tap gently on the countertop to release air bubbles, and use a toothpick to pop any visible bubbles on the surface.
- Set up a water bath and bake: Place the pan on the middle rack of the oven. Position a large pan filled with hot water on the bottom rack to create steam, which helps prevent cracking and ensures a moist cheesecake.
- Bake the cheesecake: Bake for 35 to 40 minutes. The center (about 2-3 inches) should jiggle slightly. Optionally, check the internal temperature with an instant-read thermometer; it should register between 150°F and 155°F (65°C – 68°C). Be cautious when probing to avoid marks unless topping with whipped cream.
- Cool the cheesecake: Turn off the oven and open the door, letting the cheesecake cool slowly inside for 45 minutes to 1 hour. Then transfer it to a wire rack to cool for another hour.
- Chill overnight: Wrap the cheesecake tightly in plastic wrap and refrigerate for at least 6 hours or overnight, allowing it to set fully.
- Serve and store: If using a removable bottom pan, remove the bars easily or lift using the parchment overhang. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure the cream cheese and eggs are at room temperature for a smooth batter without lumps.
- Using a water bath during baking prevents cracking and creates a moist texture.
- Allowing the cheesecake to cool gradually in the oven helps avoid sudden temperature changes that can cause cracks.
- Chilling the cheesecake overnight improves texture and flavor development.
- Optional whipped cream enhances the creamy richness when serving.
- Use parchment paper with an overhang for easy removal of cheesecake bars.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
