Description
Indulge in the rich and creamy goodness of our homemade Creamy New York Cheesecake Bars recipe. Learn how to create this classic dessert with a delicious twist today!
Ingredients
- 2 cups (240g) graham cracker crumbs
- 1/3 cup (67g) granulated sugar
- 4 ounces (113g) unsalted butter, melted
- 3 8-ounce packages (680g) cream cheese, room temperature
- 1 cup (227g) full-fat sour cream, room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 3 teaspoons (15 ml) pure vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 teaspoons (10 ml) lemon juice
- 1 teaspoon (5 ml) finely grated lemon zest
- 2 teaspoons (10 ml) all-purpose flour
- 1/2 cup (120ml) heavy cream, room temperature
Instructions
- Set your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lining it with heavy-duty foil, ensuring two sides hang over by 2 inches, and lightly coat with nonstick spray. Put aside for later.
- In a mixing bowl, blend the graham cracker crumbs, sugar, and melted butter thoroughly with a rubber spatula. Firmly press this blend into the base and just up the sides of the lined dish.
- Place the crust in the preheated oven and bake for 10 minutes. Once done, take it out and allow it to cool on a wire rack.
- Lower the oven heat to 325°F (163°C).
- In a high-powered blender, food processor, stand mixer with a whisk attachment, or a large bowl using an electric hand mixer, whip the cream cheese and sour cream until they are silky.
- Incorporate the sugar and vanilla extract, beating until smooth, and scrape the bowl’s sides and bottom when necessary. Add the eggs and yolks, mixing until they are just combined.
- Mix in the lemon juice and zest until blended. Gently fold in the flour, mixing just until it’s incorporated.
- With a rubber spatula, carefully fold the heavy cream into the batter until it’s fully blended.
- Pour the cheesecake mixture over the prepared crust, spreading it out evenly.
- Ensure your oven is now at 325°F, then put the dish in the oven and bake for 38 to 40 minutes, until the edges are solid and the center has a slight wobble. The cheesecake will become firmer as it cools.
- Take the dish out of the oven and let it cool at room temperature for one hour. Afterward, refrigerate for a minimum of 6 hours or overnight.
- When ready to serve, lift the cheesecake bars from the dish using the foil overhang, and place them on a cutting board. With a sharp knife, cut them into squares, cleaning the knife with a damp cloth between cuts. Serve immediately.
Notes
- Ensure the cream cheese and sour cream are brought to room temperature for a smooth and creamy cheesecake texture.
- Avoid overmixing the batter once the eggs are incorporated to prevent a dense cheesecake.
- Refrigerate the cheesecake bars for at least 6 hours or overnight for a perfect finish, allowing flavors to blend and the texture to set.
