Description
These Basque Cheesecake Bars offer a delightful twist on the classic burnt Basque cheesecake, featuring a crisp graham cracker crust topped with a rich, creamy, and caramelized cheesecake layer. With a perfectly browned top and a slightly jiggly center, these bars provide a luscious texture and deep smoky-sweet flavors in every bite.
Ingredients
Scale
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
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
- Make the crust: Preheat your 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.
- Prepare crust mixture: In a large bowl, combine the graham cracker crumbs, sugar, and melted butter using a rubber spatula or your clean hands. Mix until the crumbs are fully saturated with butter.
- Press and bake crust: Transfer the crumb mixture to the prepared pan and press it evenly into the bottom layer using your hands or the bottom of a measuring cup. Bake the crust for 12 to 15 minutes, until it begins to darken around the edges and appears dry. Remove from the oven and let it cool until warm but no longer hot. Then increase the oven temperature to 500°F (260°C).
- Prepare cheesecake batter: While the crust cools, in a stand mixer bowl fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth and fluffy (about 1½ to 2 minutes). With the mixer running, add the eggs one at a time, fully incorporating each before adding the next. Continue mixing until the batter is smooth, approximately 1½ to 2 minutes, scraping the bowl sides as needed.
- Add cream and dry ingredients: Reduce the mixer speed to low and gradually add the heavy cream, mixing until fully incorporated and smooth, about 1 to 1½ minutes. Turn off the mixer and add the flour, vanilla extract, and salt. Mix on low speed just until the flour is evenly combined, about 30 seconds to 1 minute.
- Bake cheesecake: Pour the batter over the cooled crust and smooth with a spatula or back of a spoon to create an even layer. Bake at 500°F for 25 to 28 minutes until the top is very dark brown, smelling faintly of burnt caramel, with edges set and the center still wobbly when gently tapped.
- Cool and chill: Let the bars cool in the pan at room temperature for about 2 hours. Optionally, you can refrigerate them to enjoy chilled.
- Slice and serve: Use the parchment paper sling to lift the cheesecake out of the pan. If edges stick, run a butter knife around the sides to release. Cut into a 6-by-4 grid for 24 bars, wiping the knife clean between slices with a damp paper towel. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Using room temperature ingredients helps create a smooth, lump-free cheesecake batter.
- The burnt top is a signature characteristic of Basque cheesecake and adds a deep caramelized flavor.
- The center will jiggle when baked but will firm up as it cools.
- Make sure to line the pan with parchment paper for easy removal of the cheesecake bars.
- Wiping the knife clean between cuts ensures neat slices.
- Leftover bars are best stored refrigerated and consumed within 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Keywords: Basque cheesecake, burnt cheesecake bars, graham cracker crust, caramelized cheesecake, Spanish dessert, creamy cheesecake bars
