Vanilla Bean Cheesecake Bars Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">225g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">680g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">2 vanilla beans, seeds scraped (or 1 tbsp vanilla bean paste)</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23x33cm (9x13-inch) baking pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Larger roasting pan (for water bath)</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F) and position the rack in the middle. Line your 23x33cm baking pan with parchment paper, allowing some overhang on the sides for easy removal later. This is crucial for getting clean cuts on your cheesecake bars.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Add melted butter, sugar, and salt, then pulse until the mixture resembles wet sand. When pinched between your fingers, it should hold together – this indicates the perfect moisture level for a crust that won't crumble when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crust mixture firmly and evenly into the bottom of your prepared pan. Use the flat bottom of a measuring cup to create a compact, level surface. Bake for 10 minutes until lightly golden and fragrant. The pre-baking step creates a sturdier base that won't become soggy once the filling is added. Cool slightly while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce oven temperature to 150°C (300°F). Begin boiling water for the water bath, which creates gentle, humid heat that prevents cracks in your cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth, about 2 minutes. Stop frequently to scrape down the sides and bottom of the bowl – this prevents lumps that can't be removed later. The cream cheese must be at room temperature for a silky-smooth result.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add sugar and beat for another 2 minutes until well incorporated and the mixture looks light and fluffy. The sugar crystals help aerate the cream cheese, creating a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Overbeating after adding eggs can incorporate too much air, leading to cracks during baking. Scrape down the bowl after each addition.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the heavy cream, vanilla bean seeds, lemon juice, and salt. The lemon juice brightens the flavor without making it taste lemony, while the heavy cream creates that luxurious, silky texture. Mix on low until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling over the pre-baked crust, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the cheesecake pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Be careful not to splash water into the cheesecake mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 40-45 minutes until the edges are set but the center still has a slight wobble when gently shaken – it should jiggle like set gelatin, not like liquid. The cheesecake will continue to cook from residual heat after removal from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents the dramatic temperature change that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the water bath, run a thin knife around the edges to release any stuck parts, and cool completely at room temperature. Cover and refrigerate for at least 6 hours, preferably overnight. The flavor and texture improve significantly with proper chilling time.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>When ready to serve, use the parchment overhang to lift the entire cheesecake out of the pan. With a clean, sharp knife dipped in hot water and wiped dry between cuts, slice into 16 bars. For the cleanest cuts, wipe your knife completely clean after each slice.</li></ol>