This isn’t a traditional basque cheesecake by any means since my version has a crust, however, it’s still incredibly creamy and custardy with a mousse-like center. If you’re looking for more classic cheesecakes, you’ll need to try my favorite vanilla bean cheesecake, these adorable mini cheesecake bites, or these lemon cheesecake bars.
Graham Crackers: I know, basque cheesecake doesn’t usually have a crust. But for these bars, I couldn’t resist pairing it with a buttery graham cracker crust. Now, there’s just more to love! Sugar: you’ll need both dark brown sugar and granulated sugar. Melted butter: to bind the graham cracker crust. Cream Cheese: Choose a full-fat cream cheese for the best flavor and to give the basque cheesecake bars their essential creamy, tangy richness. Be sure to soften the cream cheese at room temperature. You’ll need 4 blocks. Heavy Cream: heavy cream helps give basque cheesecake that rich, custardy texture. And I recommend not using anything low-fat. Bring to room temperature for about 15-20 minutes. Eggs: the eggs also need to be room temperature. The eggs help give the cheesecake a custard-like texture. Flour: helps to stabilize the cheesecake bars. Too much flour makes it dry, so be sure not to add more than is listed, and spoon & level the flour into your measuring cup. Other ingredients needed: vanilla bean paste (or vanilla extract) and salt.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Success Tips
Be sure to line the pan with parchment paper so there is some overhang so you can easily lift the bars out of the pan. I also usually take a butter knife around the edges to loosen them up before lifting. Cooling time: when you remove it from the oven, you can let it cool at room temperature, and it will set as it cools. From here, you can slice it into bars if you want that soft, custard-like center, or refrigerate it overnight for a more classic cheesecake texture. Oven temp: I’ve found for these bars and my oven, 400°F is perfect. Any range of 400-450°F is what I usually see, so the tops can get the caramelized burnt look. Don’t overmix: overmixing can cause a dense texture. Slice with a sharp, warmed knife. Dip a knife in hot water, or run it under hot water. Wipe water off with a towel, slice and then repeat for perfectly clean cut slices. Cleaning the knife in between cuts and using warm water is key.
📸 Photography by Marie-Catherine Dubé
