Japanese Cheesecake Bars
ingredients
Difficulty: easy
Time: 40min + 2-3 hours refrigeration time
Number of servings: 12 cheesecake bars
180 Degrees, 35-40 mins
Necessary Equipment:
6-inch square brownie pan
(9-inch square brownie pan makes 18 flatter cheesecake bars)
((Crust))
120g (4.2oz.) vanilla wafers*
40g (1.4oz.) butter (softened)
((Cheesecake))
200g (7oz.) cream cheese (softened)
60g (2.1oz.) sugar
2 egg
150cc fresh cream (or whipping cream is okay)
1 tbsp. lemon juice
3 tbsp. flour
Time: 40min + 2-3 hours refrigeration time
Number of servings: 12 cheesecake bars
180 Degrees, 35-40 mins
Necessary Equipment:
6-inch square brownie pan
(9-inch square brownie pan makes 18 flatter cheesecake bars)
((Crust))
120g (4.2oz.) vanilla wafers*
40g (1.4oz.) butter (softened)
((Cheesecake))
200g (7oz.) cream cheese (softened)
60g (2.1oz.) sugar
2 egg
150cc fresh cream (or whipping cream is okay)
1 tbsp. lemon juice
3 tbsp. flour
20g (0.7oz.) butter
method
Directions:
((Crust))
1. Line the brownie pan with waxed paper or parchment paper.
2. Smash vanilla wafers in a Ziploc bag, add butter (softened), and mix well. Press firmly into the brownie pan. Chill until set.
((Cheesecake))
1. Preheat the oven to 180C (350F).
2. Beat cream cheese with wire whisk. Add sugar, beaten eggs (little by little), fresh cream, lemon juice, flour (sift in), and melted butter, and mix until smooth.
3. Pour the cream cheese mixture into the brownie pan and bake at 180C (350F) for 35-40 minutes.
4. Allow to cool to the room temperature and refrigerate for 2-3 hours. Cut into bars.
The best way to cut a cheesecake is to use a long knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!
*Cookie crust
What is a cookie crust?
It's a simple pie or pastry crust made with finely crushed cookies. Sometimes they include sugar for added sweetness, or melted butter, which acts as a binder to hold the crumbs together.
Why make a cookie crust?
There are a few good reasons to use a cookie crust. One is flavor: the cookies will impart a pleasing flavor that will complement many pie fillings. Another is texture. Some smooth and creamy fillings will benefit from the light crunch of cookie crumbs, which will add a pleasant contrast.
The texture isn't only pleasant in terms of taste, though. It is also good for the keeping quality of certain pies. Certain pie fillings (especially cream or curd based ones) can make a typical butter crust soggy rather rapidly, even if it is prebaked. The cookie crust will retain a crunch much longer.
What types of cookies work best?
Crisp, crunchy cookies tend to work best. For instance, vanilla or chocolate wafer cookies, or graham crackers. Shortbread cookies work well, too, but are so buttery that you may not even need to add melted butter to the mix.
Directions:
((Crust))
1. Line the brownie pan with waxed paper or parchment paper.
2. Smash vanilla wafers in a Ziploc bag, add butter (softened), and mix well. Press firmly into the brownie pan. Chill until set.
((Cheesecake))
1. Preheat the oven to 180C (350F).
2. Beat cream cheese with wire whisk. Add sugar, beaten eggs (little by little), fresh cream, lemon juice, flour (sift in), and melted butter, and mix until smooth.
3. Pour the cream cheese mixture into the brownie pan and bake at 180C (350F) for 35-40 minutes.
4. Allow to cool to the room temperature and refrigerate for 2-3 hours. Cut into bars.
The best way to cut a cheesecake is to use a long knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!
*Cookie crust
((Crust))
1. Line the brownie pan with waxed paper or parchment paper.
2. Smash vanilla wafers in a Ziploc bag, add butter (softened), and mix well. Press firmly into the brownie pan. Chill until set.
((Cheesecake))
1. Preheat the oven to 180C (350F).
2. Beat cream cheese with wire whisk. Add sugar, beaten eggs (little by little), fresh cream, lemon juice, flour (sift in), and melted butter, and mix until smooth.
3. Pour the cream cheese mixture into the brownie pan and bake at 180C (350F) for 35-40 minutes.
4. Allow to cool to the room temperature and refrigerate for 2-3 hours. Cut into bars.
The best way to cut a cheesecake is to use a long knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!
*Cookie crust
What is a cookie crust?
It's a simple pie or pastry crust made with finely crushed cookies. Sometimes they include sugar for added sweetness, or melted butter, which acts as a binder to hold the crumbs together.
Why make a cookie crust?
There are a few good reasons to use a cookie crust. One is flavor: the cookies will impart a pleasing flavor that will complement many pie fillings. Another is texture. Some smooth and creamy fillings will benefit from the light crunch of cookie crumbs, which will add a pleasant contrast.
The texture isn't only pleasant in terms of taste, though. It is also good for the keeping quality of certain pies. Certain pie fillings (especially cream or curd based ones) can make a typical butter crust soggy rather rapidly, even if it is prebaked. The cookie crust will retain a crunch much longer.
What types of cookies work best?
Crisp, crunchy cookies tend to work best. For instance, vanilla or chocolate wafer cookies, or graham crackers. Shortbread cookies work well, too, but are so buttery that you may not even need to add melted butter to the mix.
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