These “Fluffy Baked Cheesecake Squares” offer a delightful, lighter take on classic cheesecake, perfect for individual servings and easy sharing. As vividly captured in the image, these squares feature a beautiful pale yellow hue with a gently browned top, characteristic of a perfectly baked cheesecake. The texture, particularly visible in the partially eaten piece, reveals a remarkably fluffy and somewhat porous interior, suggesting a lighter, airier consistency compared to denser, traditional cheesecakes. Baked conveniently in a foil pan and pre-sliced into six generous squares, they are ideal for gatherings, potlucks, or simply as a comforting treat. Their individual portions make them easy to serve and enjoy. This recipe aims to achieve that invitingly light and fluffy texture, with a delicate balance of sweet and tangy flavors. It’s a fantastic option for those who love cheesecake but prefer a less heavy dessert. Whether served plain, with a fruit topping, or a dusting of powdered sugar, these cheesecake squares are sure to be a beloved addition to your dessert repertoire, offering a delightful experience with every bite.
Ingredients:
- For the Crust:
- 1 ½ cups (180g) graham cracker crumbs (about 12-15 full graham cracker sheets)
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, melted
- For the Fluffy Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened to room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) sour cream or plain full-fat Greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice (optional, for brightness)
- Pinch of salt
- Equipment:
- 8×8 or 9×9 inch square baking pan (a foil pan like the one in the image works well)
- Large mixing bowl
- Electric mixer (stand mixer or hand-held)
- Rubber spatula
- Measuring cups and spoons
- Parchment paper (optional, for lining pan for easier removal)
Instructions:
Part 1: Prepare the Crust
- Preheat Oven: Preheat your oven to 325∘F (160∘C).
- Prepare Pan: Line your 8×8 or 9×9 inch square baking pan with parchment paper, leaving an overhang on two sides to make it easier to lift the cheesecake out later. (If using a foil pan, parchment paper is still recommended for easy removal and clean cuts).
- Make Crumb Mixture: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the crumbs are evenly moistened and resemble wet sand.
- Press into Pan: Press the crumb mixture evenly into the bottom of the prepared baking pan. Use the bottom of a glass or your fingers to compact it firmly. This creates a solid base for your cheesecake.
- Pre-bake Crust: Bake the crust for 8-10 minutes. This helps to set the crust and prevents it from becoming soggy. Remove from the oven and set aside to cool slightly while you prepare the filling.
Part 2: Prepare the Fluffy Cheesecake Filling
- Soften Cream Cheese: Ensure your cream cheese is completely softened to room temperature. This is crucial for a smooth, lump-free cheesecake.
- Beat Cream Cheese: In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until it is smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add Sugar: Gradually add the granulated sugar to the cream cheese, beating on medium speed until well combined and fluffy, about another 2 minutes.
- Add Eggs: Add the eggs one at a time, beating on low speed until just combined after each addition. Do not overmix the eggs, as this can incorporate too much air, which might cause cracks in the cheesecake during baking.
- Stir in Remaining Ingredients: Stir in the sour cream (or Greek yogurt), vanilla extract, optional fresh lemon juice, and a pinch of salt. Mix on low speed until the filling is smooth and uniform. Scrape down the sides of the bowl to ensure all ingredients are incorporated. The filling should be pale yellow and creamy, consistent with the appearance in the image.
Part 3: Bake the Cheesecake Squares
- Pour Filling over Crust: Pour the cheesecake filling evenly over the pre-baked graham cracker crust in the prepared pan. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake: Carefully place the pan in the preheated oven. Bake for 30-40 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still jiggles slightly when gently shaken. The top should have a light golden-brown color, as seen in the image.
- Cooling Process:
- Turn off the oven and prop the oven door open slightly (about 3-4 inches).
- Leave the cheesecake in the cooling oven for 1 hour. This slow cooling helps prevent cracking.
- Remove the cheesecake from the oven and transfer it to a wire cooling rack. Let it cool completely at room temperature for at least 1-2 hours.
- Chill Thoroughly: Once completely cooled to room temperature, cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is crucial for the cheesecake to firm up and for the flavors to fully develop.
Part 4: Slice and Serve
- Remove from Pan: Once thoroughly chilled, use the parchment paper overhang to carefully lift the entire cheesecake out of the baking pan onto a cutting board.
- Slice Squares: Using a sharp knife, run it under hot water and wipe it dry before each cut for clean slices. Cut the cheesecake into 6 equal squares, as shown in the image.
- Serve: Serve the “Fluffy Baked Cheesecake Squares” chilled. They are delicious on their own or can be topped with fresh berries, fruit sauce, or a dusting of powdered sugar. The image highlights the fluffy interior when a piece is removed.
- Storage: Store leftover cheesecake squares in an airtight container in the refrigerator for up to 4-5 days.
Tips for Success:
- Room Temperature Ingredients: This cannot be stressed enough. Softened cream cheese and room temperature eggs and sour cream blend smoothly and prevent lumps, resulting in a creamy, consistent filling.
- Don’t Overbeat Eggs: Overbeating the eggs incorporates too much air, which can cause the cheesecake to puff up too much during baking and then crack as it cools. Beat just until combined.
- Slow Cooling: The gradual cooling process (leaving in the oven with the door ajar, then cooling on a rack, then chilling in the fridge) is key to preventing cracks on the surface of your cheesecake.
- Springform Pan Alternative: While a square pan is used here, this recipe can also be adapted for a 9-inch springform pan for a traditional round cheesecake.
- Water Bath (Optional): For an even more moist and crack-free cheesecake, you can bake it in a water bath. Wrap the outside of your pan (if not a foil pan) with heavy-duty foil, place it in a larger roasting pan, and pour hot water into the roasting pan until it comes halfway up the sides of the cheesecake pan.
- Perfect Slices: For very clean slices, chill the cheesecake thoroughly and use a hot, clean knife for each cut.
Enjoy your delightful “Fluffy Baked Cheesecake Squares!”