The Ultimate Foolproof Recipe: Rich Baked Cheesecake Bars

The Ultimate Foolproof Recipe: Rich Baked Cheesecake Bars (with a Crispy Crust)

If you’ve ever felt that baking is too difficult, this recipe is for you! This is the ultimate classic recipe designed so anyone can whip it up whenever the craving hits. While it boasts a luxurious flavor thanks to a generous amount of cream cheese, the process is surprisingly simple.

💡 3 Secrets to Success

Utilize Your Food Processor: Simply add the ingredients in the specified order to achieve a perfectly smooth, lump-free batter.
Add Flour Last: Incorporating the flour at the very end prevents gluten formation, ensuring a silky-smooth texture.
The “Marie Biscuit” Choice: Loved since 1923, Morinaga’s “Marie” biscuits have minimal added flavorings and oils. This allows the pure taste of the cheese to shine through perfectly. 👉 Morinaga Marie Biscuit Details

🧀 Cream Cheese Trivia

Cream cheese is a “natural cheese” (unripened fresh type) with a history dating back to 1872.

Characteristics: It features a refreshing acidity derived from lactic acid bacteria and a rich, creamy depth from milk fat.
Versatility: Beyond just spreading on bread, it is an indispensable ingredient for cooking sauces and confectionery. 👉 Cotta: How to Choose the Right Cream Cheese

📝 Ingredients (For one 15cm square mold)

Category	Ingredient	Amount
Crust	Marie Biscuits	9 pieces (approx. 49g)
	Unsalted Butter	25g
Batter (☆)	Cream Cheese	200g
	Granulated Sugar	50g
	Eggs	2 large
	Fresh Cream	130g
	Lemon Juice	20g
	Cake Flour	20g

🍳 Step-by-Step Instructions

Prep Work:
- Preheat your oven to 170°C (340°F).
- Cut the butter into small cubes and line your mold with parchment paper.
Create the Crispy Crust:
- Break the biscuits into smaller pieces and pulse them with the butter in a food processor until finely crumbled.
- Press the mixture into the bottom of the mold. Pro Tip: Use a silicone spoon or the bottom of a glass to press down firmly!
- Bake on the middle rack at 170°C for 5 minutes, then remove and let it cool.
Prepare the Batter:
- Add the ☆ ingredients into the food processor in the order listed (Cheese → Sugar → Eggs → Cream → Lemon Juice → Flour).
- Blend after each addition (or until fully combined) to ensure a smooth consistency.
Baking:
- Gently pour the batter into the mold over the cooled crust.
- Bake on the middle rack at 170°C for 50 minutes.
- Note: If the top looks too pale, leave it in the oven for a few extra minutes to let the residual heat deepen the color.
Finishing Touches:
- Once cooled to room temperature, chill in the refrigerator thoroughly. Letting it sit overnight creates a beautiful glossy finish and deeper flavor.
- Cut into sticks and enjoy!

📊 Nutrition Facts (Per Batch)

Estimated values for the cake only; excludes additional toppings.

Calories: 1974 kcal
Protein: 41.4g
Total Fat: 140.4g
Total Carbohydrates: 89.5g
Sodium: 3.4g

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!