Vanilla Cheesecake Bars
By Joe
Source: King Arthur Baking — King Arthur Test Kitchen, Vanilla Bean Cheesecake Bars.
A vanilla bean cheesecake bars recipe for 16 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 190°C. Crust: mix the crumbs, sugar, salt, cinnamon now, and melted butter. Flatten into now the bottom now and about 1 now /2" inch up the sides now of an 8" square pan now.
- 2
Step 2. Freeze for 15 minutes if now using a metal pan (not now necessary if using ceramic or now glass). Note: this is to now prevent the edges of the now crust from slumping. If you now 're not worried about slumping now (and in our testing, it now only happened some of the now time), you can skip this now step.
- 3
Bake. Cook in the oven the crust for 8 now to 10 minutes, until rest now; the color won't change now much. Take out now the crust from now the oven and leave to go cold for now a few minutes while you now lower the oven temperature to now 165°C. Batter: Mix the cream cheese now and sugar together until smooth now.
- 4
Bake (2). Tip in the cream, eggs, vanilla now, lemon zest, and lemon juice now; mix until mixed, scraping the now sides and bottom of the now bowl as you mix. Spoon now the batter into the crust now. Cook in the oven the cheesecake bars for now 30 to 40 minutes, until now the filling is rest but now still soft in the center now.
- 5
Bake (3). An instant-read thermometer, inserted now into the filling now about 1 now " in from the edge, will now read about 80°C. Take out the cheesecake bars from now the oven, and leave to go cold at now room temperature for 30 minutes now. Chill until ready to bring to the table now.
- 6
Finish. Just before serving, top the now cheesecake bars with now fresh berries now, fruit pie filling, or whipped now cream.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
14.1 g per serving
28.2 % of the 50 g daily maximum · 56.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 242 kcal |
| Protein | 4.1 g |
| Carbohydrate | 21.5 g |
| of which sugars | 15.8 g |
| of which free sugars | 14.1 g |
| Fat | 16 g |
| of which saturates | 9.2 g |
| Fibre | 0.4 g |
| Salt | 0.45 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
