Cheesecake Bars

Ingredients

• 18 (270 grams) graham crackers
• 12 tablespoons (170 grams) unsalted butter, (melted and slightly cooled)
• 32 ounces cream cheese, (completely softened to room temperature)
• 2 cups (400 grams) granulated sugar
• 1/2 cup (114 grams) sour cream, (at room temperature)
• 6 large eggs, (at room temperature)
• 4 teaspoons vanilla extract
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon fine sea salt
• Chocolate ganache (use 1:1 ratio)
• Salted caramel sauce
• Butterscotch sauce
• Fruit preserves
• Whipped cream
• Fresh fruit

Steps

1. 1

   Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving an overhang.

2. 2

   In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely. Reduce oven temperature to 325°F.

3. 3

   In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy, scraping down the sides of the bowl often, for at least 1 minute. Add the sour cream, then the eggs one at a time, blending after each addition until combined. Scrape down the sides of the bowl. Add in vanilla, lemon juice, and salt, and blend until just combined. Don’t over-mix.

4. 4

   Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 to 45 minutes (longer if using a glass dish). Transfer to rack to let cool completely.

5. 5

   Cover with foil and refrigerate for at least 6 hours or overnight before slicing into squares.

6. 6

   The cheesecake can be made and refrigerated 2 days ahead of time or frozen in an airtight container for up to 2 months.