Cheesecake Bar

Cheesecake Bar


The Crust

80g crushed graham crackers

35g melted unsalted butter



200g softened cream cheese

120g heavy cream

50g sugar

1 egg (about 55g)

1 egg yolk

1 tbsp lemon juice

1 tbsp vanilla extract

15g cornstarch        



  1. Wrap the bottom of the square cake ring (6-inch) with tin foil. In a clean bowl, mix well crushed graham crackers with melted butter. Pour the mixture into the cake ring and press it down firmly. Keep it cool in the fridge.
  2. In a clean bowl, mix well softened cream cheese, heavy cream, sugar, eggs, lemon juice, vanilla extract and cornstarch. Sift once. Pour the batter into the cake ring.
  3. Preheat the oven to 175(347). Grab a baking tray, pour in enough hot water, place a cooling rack over the baking tray, and place the square cake ring on the cooling rack. Let bake for 40 minutes. Let the cake cool in the fridge for 1 hour. Release the cheesecake from the cake ring, slice and serve.
Back to blog

Baking Tools

1 of 22