Basque Cheesecake Bars

KROLLSKORNER.COM

My Basque Cheesecake Bars have a rich, creamy, custard-like cheesecake center and a buttery graham cracker crust.

KROLLSKORNER.COM

Although the crust isn't traditional, I thought it was the perfect addition to these bars! Enjoy as is, or with a dollop of whipped cream on top.

KROLLSKORNER.COM

To make, use food processor to blitz the graham crackers into crumbs.

KROLLSKORNER.COM

Then add in the sugars and salt and pulse until combined. Stream in the melted butter until graham cracker crumbs are moistened.

KROLLSKORNER.COM

Press this mixture into the prepared pan. Place in freezer, no need to pre-bake.

KROLLSKORNER.COM

Using a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar for 2-3 minutes until very smooth.

KROLLSKORNER.COM

Add the eggs in, one at a time, on medium-low speed, until each egg is combined before adding the next egg.

KROLLSKORNER.COM

Add the cream, vanilla, and salt on low just until combined. Sift in the flour and mix on low once again, just until combined.

KROLLSKORNER.COM

Pour into prepared pan, smoothing out the tops, tap on counter a few times to release any air bubbles.

KROLLSKORNER.COM

Bake for ~50 minutes or until the tops have a deep golden brown color, the cheesecake has puffed up, but is still slightly jiggly in the center.

KROLLSKORNER.COM

Remove from oven and cool in pan completely. You can slice into it now for a more custard-like center, or refrigerate, then cut into bars for a more classic cheesecake texture.

KROLLSKORNER.COM

For full recipe, instructions, helpful tips and more swipe up or visit blog!

KROLLSKORNER.COM