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vanilla bean cheesecake
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Vanilla Bean Cheesecake Bars

Course Dessert
Difficulty Medium
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 20 bars in a 20x20cm mould
Author Lorena Salinas from Cravings Journal

Ingredients

For the crust

  • 110 g graham / vanilla crackers or similar taste them! If they need an extra oomph add ground ginger, cinnamon, vanilla essence and/or sugar
  • 2 1/2 tbsp melted unsalted butter
  • 1/4 tsp salt

For the filling

  • 440 g cream cheese about 2 packages, at room temperature
  • 120 g sugar
  • 110 g sour cream at room temperature
  • 1 vanilla pod seeds or 1 tbsp vanilla paste
  • 2 eggs at room temperature
  • 1/4 tsp salt

Instructions

For the crust

  1. Process the crackers until fine.
  2. Add salt and butter and mix.

  3. Cut a piece of baking paper to the side of the mould, including the sides. Grease the mould and use it to stick the paper in place.

  4. Place the cracker mix inside and flatten on the base. Take to the freezer for at least 15min while we make the filling

For the filling

  1. Mix the cream cheese with the sugar in a stand or handheld mixer with the whisk attachment until really smooth. Every once in a while stop to scrape the sides with a spatula so you know everything is getting mixed in.

  2. Add the sour cream and vanilla and mix some more.

  3. With the speed on minimum add the eggs one by one. You know you can add the next egg when the previous one has mixed in.

  4. Put the filling in the mould and take to a preheated oven at 150C.

  5. Cook for 20-30min or until it jiggles like gelatin if you move it.

  6. Wait for it to cool down completely and leave in the fridge overnight or at least 8 hours.

  7. On the next day unmould the cheesecake and use a damp knife to cut the cheesecake bars. Mine were 5cm wide. Make sure you clean the knife in between cuts so your bars stay nice and clean.