Craving a creamy, dreamy dessert that's easier to make than you think? Then get ready to be amazed by these delightful cheesecake squares! Forget the complicated, wobbly cheesecakes of old; this recipe delivers all the rich, tangy goodness in a convenient, portion-controlled format perfect for parties, potlucks, or a simple weeknight treat. These easy recipes are a guaranteed crowd-pleaser, and the best part? They're surprisingly simple to make, even for beginner bakers.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the cheesecake filling:
- 16 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup all-purpose flour
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan. This simple step ensures easy removal later.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Don't overmix; you want some texture.
- Press the crumb mixture firmly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or your fingers to create an even layer.
Now for the creamy filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer makes this a breeze!
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix until just combined; overmixing can lead to cracks.
- Stir in the vanilla extract, sour cream, and flour until just blended. Again, don't overmix.
- Pour the cheesecake filling over the prepared graham cracker crust. Spread evenly.
Baking and cooling:
- Place the baking pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the smaller pan (this creates a water bath that helps prevent cracking).
- Bake for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely in the water bath. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Serving and enjoying:
- Once chilled, lift the cheesecake out of the pan and cut it into squares. A sharp knife helps achieve clean cuts.
- Serve and enjoy! These cheesecake squares are delicious on their own or paired with your favorite toppings like fresh berries, chocolate shavings, or a dollop of whipped cream.
Tips and Variations:
- For a richer crust: Use digestive biscuits instead of graham crackers.
- Add some zest: Incorporate lemon or orange zest into the crust or filling for a burst of citrus flavor.
- Chocolate lovers rejoice! Melt some semi-sweet chocolate chips and swirl them into the batter before baking.
- Make it festive: Use different cookie crumbs for a unique flavor, like Oreo or shortbread.
Nutritional Information (per square, approximate):
- Calories: Around 250
- Fat: Around 15g
- Protein: Around 4g
- Carbohydrates: Around 25g
This recipe offers a fantastic way to enjoy a classic dessert with minimal effort. Whether you're a seasoned baker or a kitchen novice, these cheesecake squares are a surefire way to impress your friends and family with their deliciousness and effortless preparation. They’re truly one of the best recipes for satisfying your sweet tooth. Enjoy your homemade culinary creation!