Cheesecake Bars
If you love cheesecake but don’t want the hassle of making a full-sized one, these baked cheesecake bars are the perfect solution. They’re rich, creamy and so delicious.
Servings: 16 servings
Calories: 209kcal
Ingredients
For the Crust
- 160g digestive biscuits or graham crackers crushed
- 2 tablespoon granulated sugar optional
- 75g butter melted
For the Filling
- 475g full fat Philadelphia cream cheese (452g if using brick style cream cheese) room temperature
- 125g caster sugar
- 100g soured cream room temperature
- 2 teaspoon cornflour cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 medium eggs
Instructions
- Prepare the tin: Preheat oven to gas mark 4/350oF/180oC/160oC fan and line an 8 x 8 inch (20 x 20cm) square tin with parchment paper leaving an overhang for easy lifting later.
- Make the crust: Add the crushed digestives to a bowl then add in the granulated sugar. Pour in the melted butter and mix well until combined. Press the mixture firmly into the bottom of the tin to form an even layer.
- Bake for 10 minutes in the middle of the oven then place on a wire rack and allow to cool slightly. Decrease oven temperature to gas mark 3/325oF/170oC/150oC fan.
- Prepare the cheesecake filling: In a mixing bowl, beat cream cheese and sugar until smooth and fluffy then set aside. To another bowl, add and combine the sour cream, cornflour, vanilla extract, lemon juice and eggs.
- Pour the sour cream mixture into the bowl with the cream cheese and gently fold until smooth and just combined. Pour the filling over the crust and smooth the top.
- Bake: Bake for 35 - 38 minutes or until the edges are set but the centre still has a slight wobble. Turn off the oven and leave the cheesecake in the oven with the door ajar for 10 minutes. This is to avoid any sudden temperature changes which can cause cracks.
- Cool & chill: Place the tin on a wire rack and allow to cool completely at room temperature for around 2 hours. After this time, refrigerate for 6 - 8 hours (overnight is best) before cutting into 16 bars. Serve the with fresh berries, strawberry sauce, chocolate drizzle, caramel sauce or melted biscoff spread.