Print

Basque Cheesecake Bars Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

These Basque Cheesecake Bars offer a rich and creamy cheesecake experience with a unique burnt caramelized top and a buttery graham cracker crust. Perfectly balanced and decadently smooth, these bars bring the classic Basque cheesecake flavor into a convenient bar form, ideal for sharing or enjoying as an elegant dessert.

Ingredients

Scale

For the Crust

  • Nonstick cooking spray
  • 3 cups/350 grams graham cracker crumbs (from about 24 graham crackers)
  • 2 tablespoons granulated sugar
  • 10 tablespoons/140 grams unsalted butter, melted and cooled slightly

For the Cheesecake Layer

  • 2 pounds (four 8-ounce blocks) cream cheese, at room temperature
  • 1⅓ cups/270 grams granulated sugar
  • 6 large eggs, at room temperature
  • 1¾ cups/420 milliliters heavy cream, at room temperature
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt (such as Diamond Crystal)

Instructions

  1. Make the crust: Heat the oven to 350°F (175°C). Coat a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving an overhang on the long sides to create a sling for easy removal later.
  2. Prepare the crust mixture: In a large bowl, mix the graham cracker crumbs, sugar, and melted butter using a rubber spatula or your hands until the crumbs are evenly saturated. Press this mixture firmly into the prepared pan using your hands or the bottom of a measuring cup to create an even layer.
  3. Bake the crust: Place the crust in the oven and bake for 12 to 15 minutes until it starts to darken around the edges and looks dry. Remove from oven and let cool at room temperature until just warm but not hot. Increase the oven temperature to 500°F (260°C).
  4. Prepare the cheesecake batter: In a stand mixer bowl fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until fluffy and smooth, about 1½ to 2 minutes. With the mixer running, add the eggs one at a time, fully incorporating each before adding the next, continuing until smooth, about 1½ to 2 minutes. Scrape down the bowl as needed during mixing.
  5. Add heavy cream and dry ingredients: Reduce mixer speed to low and slowly pour in the heavy cream, blending until smooth, about 1 to 1½ minutes. Turn mixer off, then add the flour, vanilla extract, and salt. Mix on low just until flour is incorporated, about 30 seconds to 1 minute.
  6. Bake the cheesecake: Pour the batter over the cooled crust, smoothing the top evenly. Bake at 500°F (260°C) for 25 to 28 minutes until the top is very dark brown with a burnt caramel aroma, edges are set, and the center jiggles slightly when tapped. The bars will appear puffy and cracked but will deflate as they cool.
  7. Cool and slice: Let the bars cool in the pan at room temperature for about 2 hours or refrigerate to serve cold. Using the parchment sling, lift the cheesecake bars out of the pan onto a cutting board. Run a butter knife around the edges if needed to loosen. Cut into a 6-by-4 grid to make 24 squares, cleaning the knife between cuts with a damp paper towel.
  8. Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Notes

  • Allow all dairy ingredients and eggs to come to room temperature before mixing to ensure a smooth batter without lumps.
  • Use a stand mixer with a paddle attachment or a hand mixer for best results in mixing the batter.
  • The high temperature baking is essential to achieve the characteristic burnt top typical of Basque cheesecake.
  • Make sure not to overbake; the center should still jiggle slightly when done.
  • If the parchment paper sticks to the pan edges, gently run a butter knife around the perimeter to release the bars cleanly.

Keywords: Basque cheesecake, cheesecake bars, graham cracker crust, burnt cheesecake, creamy dessert, Spanish dessert

Find it online: https://kitchenbyclara.com/basque-cheesecake-bars-recipe/