Vanilla Bean Cheesecake Squares Recipe

Prep Time 25 mins
Cook Time 45 mins
Rest Time 4 hrs
Total Time 5 hrs 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 160  C
Servings: 12
Best Season: All Seasons
Description

These Vanilla Bean Cheesecake Squares are rich, creamy, and perfectly balanced with a buttery crust and real vanilla bean flavor. This easy-to-follow dessert recipe delivers bakery-quality cheesecake bars that are ideal for parties, gatherings, or simple indulgence at home.

Ingredients
    For the Crust
  • 1.5 cup digestive biscuits (crushed finely)
  • 0.5 cup unsalted butter (melted)
  • 2 tbsp sugar
    • For the Cheesecake Filling
  • 500 g cream cheese (room temperature)
  • 0.75 cup granulated sugar
  • 2 large eggs (room temperature)
  • 0.5 cup heavy cream
  • 1 tbsp vanilla bean paste (or seeds from 1 vanilla bean)
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
    • Optional Topping
  • 0.5 cup whipped cream
  • Fresh berries (strawberries, blueberries, raspberries)
  • 1 tbsp powdered sugar (for dusting)
Instructions
    Prepare the Baking Pan
  1. 1
    Line a square baking pan (8x8 inch) with parchment paper, leaving some overhang on the sides. This will help you easily lift out the cheesecake later. Lightly grease the sides for smooth removal.
    2. Make the Crust
  2. 2
    In a bowl, combine crushed digestive biscuits, melted butter, and sugar. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan using the back of a spoon or a flat glass.
  3. 3
    Bake at 160°C for 10 minutes, then set aside to cool slightly.
    4. Prepare the Cheesecake Filling
  4. 4
    In a large mixing bowl, beat the cream cheese until smooth and creamy with no lumps. Add sugar and mix until fully combined.
  5. 5
    Add eggs one at a time, mixing gently after each addition. Avoid overmixing to prevent air bubbles.
    6. Add Flavor and Creaminess
  6. 6
    Mix in heavy cream, vanilla bean paste, vanilla extract, cornstarch, and lemon juice. Stir until the mixture is smooth, silky, and evenly combined. The batter should be thick but pourable.
    7. Assemble the Cheesecake
  7. 7
    Pour the cheesecake filling over the pre-baked crust. Tap the pan gently on the counter to release any trapped air bubbles and level the surface.
    8. Bake the Cheesecake
  8. 8
    Bake at 160°C for 35–45 minutes. The edges should be set, while the center remains slightly jiggly. Avoid overbaking, as this can cause cracks and dryness.
    9. Cool and Chill
  9. 9
    Allow the cheesecake to cool at room temperature for about 1 hour. Then transfer it to the refrigerator and chill for at least 4–5 hours, or overnight for best results.
    10. Slice and Serve
  10. 10
    Once fully chilled, lift the cheesecake out using the parchment paper. Cut into even squares using a sharp knife (wipe the knife clean between cuts for neat edges).
  11. 11
    Top with whipped cream, fresh berries, or a light dusting of powdered sugar if desired.
Note

Always use room temperature ingredients for a smooth filling. Do not overmix the batter to avoid cracks in the cheesecake. For cleaner slices, chill overnight and use a warm knife. You can substitute digestive biscuits with graham crackers. Store in an airtight container in the refrigerator for up to 4 days.

Keywords: easy dessert, cheesecake bars, vanilla dessert, baked cheesecake, party dessert
Read it online: https://petitepanini.com/recipe/vanilla-bean-cheesecake-squares-recipe/