The Floured Apron

I meant to write about these cheesecake bars on Tuesday. I sat down and got started and then did ten other things and went to bed. Same thing happened Wednesday. I think that pretty much sums up my feelings about them. So why am I writing about them at all? Because you probably won’t feel the same way I do. I actually don’t even like New York-style cheesecake. Even one bite is way too rich and heavy for me. But since everyone else I know loves cheesecake, I figured it would be a perfect dessert for our Superbowl party. I was also hoping that making it in bar form, with a much lower filling-to-crust ratio, would change my mind.

And truthfully, I did like these bars better than I’ve ever liked regular cheesecake. But that doesn’t mean I really liked them. I ate one and found it tolerable, but a dessert that is merely “tolerable” is a pretty depressing thing. However, everyone at the party liked them, and so did the people at work who got to eat the leftovers. I probably won’t be making them again, because part of what makes baking fun for me is creating something that I think is awesome.

Cheesecake Squares

Joy of Baking

Time: About 40 minutes plus several hours of cooling time

Yield: 24 squares

Ingredients

Preparation

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.

Graham Cracker Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press mixture evenly over the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Set aside to cool.

Increase the oven temperature to 350 degrees F (180 degrees C).

Cheesecake Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and beat until smooth. Add the eggs, one at a time, beating until incorporated. Scrape down the sides of the bowl, as needed. Pour the cheesecake filling over the graham cracker base and bake for about 20 minutes or until the cheesecake batter is just set.

Remove from oven and place on a wire rack to cool. Place in the refrigerator for a few hours to make the squares easier to cut. To cut into squares – place on a cutting board, remove the foil, and with a sharp knife, cut into 2 inch squares. Have a damp cloth on hand to wipe the knife between cuts.

Garnish with fresh berries, if desired.