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Creamy Cheesecake Bars

These cheesecake bars are made using a gentle water bath to ensure they stay perfectly creamy and crack-free. The main ingredients include cream cheese, sugar, eggs, and a graham cracker crust, resulting in a smooth, dense texture with a glossy surface. They’re an easy, foolproof dessert that remains luscious even after a couple of days in the fridge.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 200 g graham crackers finely crushed
  • 100 g melted butter
  • 450 g cream cheese softened
  • 150 g granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs at room temperature
  • 2 tablespoons sour cream
  • 1 lemon lemon zest from 1 lemon

Equipment

  • 9x9 inch (23x23 cm) square baking pan
  • Parchment paper
  • Food processor or rolling pin
  • Mixing bowls
  • Electric mixer or whisk
  • Water bath dish
  • Sharp knife

Method
 

  1. Preheat your oven to 160°C (320°F) and line your baking pan with parchment paper, leaving some overhang for easy removal.
  2. Crush the graham crackers until finely ground using a food processor or by placing them in a zip-top bag and rolling over with a rolling pin. Mix the crushed crackers with melted butter until the mixture clumps together, then press it evenly into the bottom of the prepared pan. Bake this crust for about 10 minutes until fragrant and set, then let it cool slightly.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy—about 2 minutes. Add the granulated sugar and continue beating until well combined, then mix in vanilla extract and lemon zest for a bright, fresh aroma.
  4. One at a time, beat in the eggs, mixing just until each is incorporated. Fold in the sour cream gently to add extra creaminess to the filling.
  5. Pour the smooth filling over the cooled crust and spread it evenly with a spatula. Gently tap the pan on the counter to release any trapped air bubbles and create a flat surface.
  6. Prepare a water bath by placing your filled pan inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the cheesecake pan. This gentle heat helps prevent cracks and ensures even baking.
  7. Bake the cheesecake for 45-50 minutes until the edges are set but the center still has a slight jiggle. The top should be smooth and glossy, not cracked or puffed.
  8. Turn off the oven and crack the door open slightly, letting the cheesecake cool in the oven for about 1 hour. This slow cooling prevents surface cracks and helps the texture set evenly.
  9. Remove the cheesecake from the water bath and refrigerate uncovered for at least 4 hours or overnight. This resting period allows the filling to firm up and flavors to meld beautifully.
  10. Using the parchment overhang, lift the cheesecake out of the pan and place it on a cutting board. Slice into squares with a sharp knife, wiping the blade between cuts for clean, neat slices. Serve chilled and enjoy the luscious, crack-free texture.