Easier and Quicker than Cheesecake: Cheesecake Bars
Smooth, creamy Cheesecake Bars are the quicker and more portable version of my well-loved cheesecake. My recipe includes a fudgy chocolate ganache topping to take these to the next level!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
7 Tablespoons unsalted butter, melted
Cheesecake
24 oz cream cheese, softened (use brick-style full-fat cream cheese) (680g)
1 cup granulated sugar (200g)
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, room temperature preferred
Ganache (optional)
4 oz semisweet or dark chocolate, finely chopped (may substitute chocolate chips, no chopping needed) (113g)
½ cup heavy cream (118ml)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
Crust
00:14 Preheat oven to 325F (165C) and line a 9x9” baking pan with parchment paper or foil (optional). Set aside.
00:20 Stir together graham cracker crumbs and sugars until combined.
00:34 Add melted butter and stir until all crumbs are moistened.
00:43 Press crumbs evenly into the bottom of prepared baking pan and set aside (no need to pre-bake before adding cheesecake batter).
Cheesecake
01:39 Combine cream cheese and sugar in large mixing bowl (or in bowl of stand mixer) and use an electric mixer (or paddle attachment on mixer) to beat on medium-speed until smooth, creamy, and lump-free.
02:18 Add sour cream and vanilla extract and stir on low-speed until combined.
02:36 Lightly scramble one egg with a fork then add it to the cheesecake batter and stir on low-speed until just-combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.
03:18 Pour batter evenly over graham cracker crust in prepared baking pan.
03:28 Transfer to the center rack of 325F (165C) preheated oven and bake for 35-45 minutes or until cheesecake is almost set (the center will still have some jiggle but will mostly be set, the edges may have puffed a bit, and if you lightly touch the center with your finger it should spring back to the touch).
03:54 Allow cheesecake to cool to room temperature then transfer to refrigerator to chill completely, at least 5-6 hours, preferably overnight.
04:06 After cheesecake has completely chilled, top with chocolate ganache if desired.
Ganache
04:15 Place chopped chocolate in a heatproof bowl. Pour cream into small saucepan and heat over medium heat. As soon as you see the cream beginning to simmer, remove from heat and pour evenly over chocolate. Do not stir, just cover the bowl with foil and allow to sit for 5 minutes undisturbed.
04:52 Remove foil and gently whisk ingredients together until chocolate is smooth and completely melted.
05:09 Pour evenly over cheesecake bars, using a spatula to smooth if necessary. Transfer to refrigerator until ganache has set (about 15-20 minutes) then cut into squares and serve.
Notes
Storing
Store in an airtight container in the refrigerator for up to 5 days. Cheesecake bars may also be wrapped and frozen for up to 3 months.
Chocolate version
See my recipe for chocolate cheesecake bars:
Mini cheesecakes
See my recipe for mini cheesecakes:
Facebook:
Instagram:
Pinterest:
Email List:
How to Make the Creamiest Cheesecake
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
Individual Cheesecakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Individual Cheesecakes. These Individual Cheesecakes are set in a graham cracker crust and have a deliciously smooth and creamy cheesecake filling. They are similar in taste and texture to a New York Cheesecake, only instead of one large cake, it makes 12 individual servings. Serve alone or with fresh berries or fruit sauces.
Join our Facebook Page:
Claire Saffitz Makes Cheesecake | Dessert Person
Claire Saffitz Makes Cheesecake | Dessert Person
Heading into spring and summer fruit season, for your consideration: a light, lemony, interesting-in-good-way cheesecake that pairs perfectly with any topping. The key ingredient is goat cheese, which adds a complex flavor, and the key technique is using less filling to keep a reasonable filling-to-crust ratio. Check out the episode and see Claire’s tricks for avoiding a soggy bottom and a cracked top!
#ClaireSaffitz #Baking #Cheesecake
Goat Cheese Cake
Special Equipment:
9-inch springform pan, roasting pan large enough to fit the springform pan, stand or hand mixer
Ingredients:
Graham Cracker Crust (page 326), fully baked in a 9-inch springform pan and cooled
10.5 ounces (297g) fresh goat cheese, at room temperature
8 ounces (227g) full-fat cream cheese, preferably Philadelphia, at room temperature
2/3 cup sugar (4.6 oz / 130g)
Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla paste
1/2 cup heavy cream (4 oz / 113g)
4 large eggs (7 oz / 200g), at room temperature
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice (1 oz / 28g)
1 pound (454g) fresh figs, quartered (or fruit of your choice)
Honey, extra-virgin olive oil, and a lemon wedge, for serving
0:00 Start
0:09 Intro to Claire Saffitz Makes Cheesecake
0:24 Dessert Person Intro Animation
0:42 Claire’s love for New York Classic Cheesecake
1:12 Ingredients & Special Equipment
2:27 Make The Graham Cracker Crust
5:53 Make The Filling
9:37 Prepare The Water Bath
12:32 Bake Goat Cheese Cake
14:47 Prepare & Arrange Fruit
15:47 Slice, Taste & Outro
17:04 Waterfall & Lunch Dessert
Thanks for watching!
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
PRE-ORDER MY BOOK!
Full Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
The Easiest New York Cheesecake 2 Ways
Click here to bundle your home and car insurance with GEICO
NYC Cheesecake is the easiest and most delicious dessert you can make at home. With a few simple techniques and a topping of homemade strawberry jam, you can have one of the smoothest and creamiest desserts in the game. Not to mention, you can have your cake with no cracks using this simple technique. Love u .
Recipe:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------