This baked cheesecake square recipe is a timeless dessert that combines a buttery crust with a creamy, custard-like filling. Unlike no-bake versions, the baked cheesecake develops a rich depth of flavor and a slightly firmer texture, making it perfect for slicing into neat squares. The golden-brown edges and smooth, velvety center create a balance of indulgence and elegance. Each bite offers a harmonious blend of sweetness and tang, with the crust providing a subtle crunch against the luscious filling. These cheesecake squares are versatile enough to serve at family dinners, festive gatherings, or as a simple treat to enjoy with coffee or tea. Their presentation in square form makes them easy to portion and share, while still retaining the luxurious appeal of a traditional cheesecake.
Ingredients:
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup unsalted butter, melted
- 2 tablespoons sugar (for crust)
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ cup sour cream
- Optional garnish: fruit compote, chocolate drizzle, or whipped cream
Instructions:
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press firmly into the bottom of a rectangular baking dish to form an even crust. Bake at 325°F (160°C) for 10 minutes, then set aside to cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar and continue mixing until creamy. Incorporate eggs one at a time, blending well after each addition. Stir in vanilla extract, lemon juice, and sour cream until the mixture is silky and uniform.
- Bake the cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake at 325°F (160°C) for 35–40 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This helps prevent cracks. Remove from the oven and allow to cool completely at room temperature.
- Chill: Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to firm up and develop its full flavor.
- Cut into squares: Once chilled, slice into neat squares using a sharp knife. Wipe the blade between cuts for clean edges.
- Serve: Garnish with fruit compote, chocolate drizzle, or whipped cream if desired.
Servings:
This recipe makes 12 squares, ideal for sharing at gatherings or enjoying as individual portions.
Note:
Baked cheesecake squares are best enjoyed chilled, as the texture becomes creamy and firm after resting in the refrigerator. The crust provides a sturdy base, while the filling delivers a luxurious balance of tangy and sweet flavors. For variations, you can experiment with different crusts such as chocolate cookies or ginger snaps, but the classic graham cracker crust remains a favorite.
The key to success lies in patience: allowing the cheesecake to cool gradually and chill thoroughly ensures a smooth texture and prevents cracks. Leftovers can be stored in an airtight container in the refrigerator for up to three days. These squares are versatile—they can be dressed up with toppings for special occasions or enjoyed plain for a simple yet indulgent treat.