Cheese Cake Bar

This recipe delivers the dense, creamy, and tangy hallmark of New York cheesecake in a bar form with a buttery graham cracker crust.

Prep Time: 20 mins | Bake Time: 35-45 mins | Chill Time: 4+ hours | Yield: 16-24 bars

Ingredients

For the Crust:

• 2 cups (about 200g) graham cracker crumbs (from ~15 full sheets)
• ½ cup (1 stick / 113g) unsalted butter, melted
• ¼ cup (50g) granulated sugar
• Pinch of salt

For the Filling:

• 24 oz (three 8-oz blocks) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream, room temperature
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 2 tsp pure vanilla extract
• 1 tbsp all-purpose flour or cornstarch (helps stabilize)
• 2 tbsp fresh lemon juice
• Pinch of salt

Instructions

1. Prep: Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Grease lightly.

2. Make the Crust:

• In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until combined.
• Press firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to compact it.
• Bake for 10 minutes. Let cool slightly while you make the filling.

3. Make the Filling:

• In a large bowl, using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on medium speed until completely smooth and creamy (about 2-3 mins). Scrape down bowl.
• Add sugar and beat until combined.
• Beat in sour cream, vanilla, lemon juice, and salt.
• Beat in eggs and egg yolk one at a time, mixing on low speed just until each is incorporated. Do not overmix after adding eggs.
• Sprinkle flour/cornstarch over the batter and fold in gently until just combined.

4. Bake:

• Pour filling over the warm crust and spread evenly.
• Bake for 35-45 minutes, until the edges are set but the center still has a slight, gentle jiggle (like Jell-O) when you tap the pan. It should not be liquidy.
• Turn off the oven, crack the door open, and let the bars cool in the oven for 1 hour (this prevents cracking).

5. Chill:

• Remove from oven and let cool completely on a wire rack.
• Refrigerate, covered, for at least 4 hours, preferably overnight, to fully set.

6. Slice & Serve:

• Use the parchment paper to lift the entire slab out of the pan. Place on a cutting board.
• For clean cuts, use a sharp knife dipped in hot water and wiped dry between each slice.
• Serve plain or with toppings.

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Essential Tips for Perfect Bars

• Room Temperature is Key: Cold cream cheese leads to a lumpy batter. Cold eggs can cause overmixing, leading to cracks.
• Don’t Overmix: Once eggs are added, mix on low speed just to combine. Over-beating incorporates too much air, which can cause puffing and cracking.
• The Water Bath Shortcut: For an ultra-creamy, crack-free top, place a large roasting pan filled with 1 inch of hot water on the lower oven rack while preheating. The steam creates a perfect baking environment.
• Chill Thoroughly: This is non-negotiable for clean slices and perfect texture.