Berry Cheesecake Bars

These cheesecake bars are perfect any time of the year, but I especially love making them during summer BBQ season. Simple, portable, and make-ahead-friendly, they deliver that classic creamy tang without the fuss of making a traditional cheesecake -- no special pans or water bath needed. They are delicious plain, but I like swirling in berry jam for a pop of color and fruity kick.

Berry Cheesecake Squares

Makes one 8x8" pan

Ingredients:

For the cookie crust:

• 175g graham cracker or chocolate cookie crumbs

• 12g (1 Tbsp) granulated or light brown sugar

• Pinch of kosher salt

• 56g (4 Tbsp) unsalted butter, melted

For the cheesecake filling:

• 340g (1 1/2 blocks) full-fat cream cheese, at room temperature (I like Philadelphia brand)

• 100g (1/2 c) granulated sugar

• 1/4 tsp kosher salt

• 1 1/2 tsp pure vanilla extract

• 1 Tbsp lemon juice

• 2 large eggs, at room temperature

• 120g (1/2 c) sour cream, at room temperature

To finish:

• 175g (3/4 c) thick seedless jam or preserves

Method:

Prepare the cookie crust: Preheat the oven to 350°F with a rack in the middle. Line an 8×8 metal baking pan with foil or two pieces of criss-crossed parchment, leaving about 3 inches of overhang on two sides, and lightly grease.

Stir together the cracker crumbs, sugar, salt, and melted butter. The mixture should hold together if you squeeze it in your hand, but shouldn’t feel overly greasy. If the mixture doesn’t hold together, add more melted butter 1 teaspoon at a time until it does. If overly greasy, add more cracker crumbs, 1 teaspoon at a time, until you get the right texture.

Press the cookie crumbs into the bottom of the pan, using a measuring cup or shot glass to compact the crumbs firmly and evenly. Bake until fragrant and set, 10-12 minutes. Cool on a wire rack while you prepare the cheesecake filling.

Make the cheesecake filling: Lower the oven temperature to 275ºF. Combine the cream cheese, sugar, and salt in the bowl of a food processor. Pulse until combined. Scrape down the sides, add the vanilla and lemon juice, and pulse until smooth. Add the sour cream and pulse until smooth. Scrape down the sides.

Add the eggs one at a time, pulsing after each just to combine. Scrape down the sides and fold the batter a few times to make sure it’s well combined. (Note: you can also use a stand mixer with the paddle attachment or handheld mixer for this batter; mix on a low speed and scrape down the beater often to keep the batter smooth and lump-free.)

Assemble the bars: Scrape about half the cheesecake batter over the prepared crust and smooth with an offset spatula. Use a small spoon to dollop on half the jam (no need to swirl it in right now). Add the remaining cheesecake batter and smooth it carefully over the top. Dollop on the remaining jam and use a skewer or chopstick to swirl it in.

Bake the bars: Bake the cheesecake bars until the edges are set but the center still wobbles like jello, about 30-35 minutes. Transfer to a wire rack and cool completely to room temperature, then refrigerate uncovered until completely chilled (at least 4 hours). To serve, use the parchment or foil handles to transfer the cheesecake to a cutting board. Use a sharp knife to cut into squares, wiping the blade clean after each cut. Refrigerate leftovers in an airtight container for up to 4 days.

By: Ruth Tam