Featured Recipe
Basque Cheesecake Bars Twist
By Kate
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A riff on classic Basque cheesecake bars using oat flour and coconut sugar. Deep golden crust marries a dense, creamy core with a subtle coconut note. Graham cracker crust replaced with almond meal for crunch and nuttiness. Slightly shorter bake; edges blistered brown, center still wobbly. Chill for classic slice; warm for custard. Eggs added gradually for even texture. No blind bake on crust; freezing firms base before filling. Vanilla swapped for almond extract, a hint of lemon zest brightens richness. Oat flour keeps crumb tender, no gluten worries.
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Prep:
25 min
Cook:
55 min
Total:
Serves:
24 bars
cheesecake
fusion
baking
dessert
bars
Introduction
Baking bars that hit the balance between creamy cheesecake and the burnished, caramelized drama of a Basque finish takes some discipline. Skip the blind bake on crust—freezing it firms almond meal, which brings a toasty, buttery nuance that’s richer than graham crackers. Coconut sugar darkens sweetness gently without that harsh molasses hit, and swapping vanilla for almond extract with lemon zest ups complexity without stealing the show. Watch the jiggle. The dome rises proud then collapses; the jiggle signals just enough doneness without drying out. Bottom line? Don’t chase times blindly; rely on color, feel, and that wobble. It’s a learning curve but pays out.
Ingredients
About the ingredients
Almond meal over graham cracker crumbs gives a nuttier, moister crust. Can swap with finely ground hazelnuts if bored or nut allergies aren’t an issue. Coconut sugar adds subtle caramel notes and a bit less processed than white sugar; light brown sugar is the easy substitute but expect a brown tint. Oat flour replaces all-purpose for a tender crumb; if unavailable, use unbleached flour but tap down on mixing to keep aeration in check. Lemon zest cuts through fat and almond extract enhances without overpowering. Butter must be melted, warm to meld crumbs smoothly. Avoid cold butter chunks.
Method
Technique Tips
Prepping crust in the freezer avoids soggy bottoms and wasted oven time. Mix almond meal and sugar well to prevent clumps. Melted butter should be brushed or drizzled evenly, then pressed with clean flat-bottomed measuring cup for uniform density—don’t just smoosh by hand, uneven crust risks crumbling on slicing. Cream cheese at room temp is non-negotiable; lumpy batter ruins texture. Add eggs slowly on low to avoid curdling—speed kills. Minimal flour mixing preserves fluffiness yet enough to stabilize batter. Tap pan consistently to expel air bubbles, no shortcuts. Bake until surface cracks, deep gold with burnt speckles—those ugly brown spots are flavor gold. After baking, cool fully; warm cutting crumbles. When slicing, dip knife in hot water and wipe clean—cuts sharp, bars neat. Store airtight, but not frozen or will lose texture nuances.
Chef's Notes
- 💡 Almond meal gives crust nice structure. Try finely ground hazelnuts if you want a twist. Be careful when applying butter—spread evenly, or clumps create trouble. Check consistency during pressing—too loose? Press more.
- 💡 Freezing crust really firms up base, crucial for custardy filling. Bake crust too long and it's a disaster. Underbake it? Soft, soggy. Use flat-bottomed cup to tamp down. Not hand-pressing; guarantees uniform density.
- 💡 Mix cream cheese and sugar properly. 3 minutes minimum! Scrape sides regularly to avoid lumps. Add eggs one by one slowly. Medium low speed, light and creamy not fluffy. Too much air in your batter? Risk cracks on top.
- 💡 Don’t just beat in cream and flavors—gently. Mix low to avoid bubbles. Sift oat flour then fold in lemon zest lightly. No clumps should remain, yet don’t overmix. Aim for soft peaks in the buildup.
- 💡 Bake until deep, beautiful golden brown, meaning you're close. Jiggly center checks for doneness. Not too much wobble though; edges should pull slightly. Bake longer and watch for cracks; that's too dry and not rewarded.
- 💡 Cool fully before cutting. Warm bars break apart. Use hot knife; dip in water. Clean between slices for neat results. Store airtight in the fridge, never frozen; texture gets lost that way.
Kitchen Wisdom
Can't get almond meal?
Try finely ground hazelnuts. Work similarly. Don't have coconut sugar? Light brown sugar works in a pinch, but flavor shifts.
What if it's too jiggly after baking?
More bake time but be cautious. Can test with toothpick; slight moistness is okay but not wet batter.
What's best way to store?
Keep it in airtight container in fridge. Up to three days. Slice; let warm, flavors soften more. Frozen? Wrapping fails nuances.
Bars crumble after cutting?
Look at crust prep. Crust needs proper density. Stick to pressing steps. Overbake can make crust tougher.
