These Creamy Baked Cheesecake Squares are the perfect blend of indulgence and elegance. With a dense, velvety filling and a golden-brown crust that hugs each slice, this dessert delivers classic cheesecake flavor in a convenient, shareable format. Baked in a rectangular dish and sliced into neat squares, it’s ideal for gatherings, gifting, or simply treating your family to something special.
The texture is smooth and luscious, with just the right balance of tang and sweetness. The crust adds a subtle crunch and buttery depth, while the glossy top and clean edges make each piece visually irresistible. Hassan, this is the kind of dessert that disappears quickly—whether served at a celebration or tucked into lunchboxes with love.
INGREDIENTS:
For the Crust:
- 2 cups digestive biscuits or graham crackers, crushed
- ½ cup unsalted butter, melted
- 2 tbsp sugar (optional)
For the Cheesecake Filling:
- 450g cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or yogurt
- 2 tbsp cornstarch or flour
- Zest of 1 lemon (optional, for brightness)
Optional Toppings:
- Whipped cream
- Berry compote
- Chocolate drizzle
- Crushed nuts or biscuit crumbs
INSTRUCTIONS:
- Prepare the Crust:
- Preheat oven to 160°C (320°F).
- In a bowl, mix crushed biscuits, melted butter, and sugar until the texture resembles wet sand.
- Press firmly into the bottom of a parchment-lined 9×13-inch baking dish.
- Bake for 10 minutes, then let cool slightly.
- Make the Filling:
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar and mix until fully incorporated.
- Beat in eggs one at a time, scraping down the sides as needed.
- Stir in vanilla, sour cream, cornstarch, and lemon zest (if using).
- Mix until silky and lump-free.
- Bake the Cheesecake:
- Pour the filling over the cooled crust and smooth the top.
- Tap the dish gently to release air bubbles.
- Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and let the cheesecake sit inside for 10 minutes with the door ajar.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Slice & Serve:
- Once chilled and set, slice into squares using a sharp knife.
- Wipe the knife between cuts for clean edges.
