Umami Recipes
Umami Recipes

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Berry Cheesecake Bars




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2 cups graham cracker crumbs (from 14 to 18 whole graham crackers)

½ cup (1 stick) unsalted butter, melted

1 tablespoon sugar

Pinch of fine sea salt


2 pounds (four 8-ounce blocks)

plain cream cheese, room temperature

1¼ cups sugar

5 large eggs, room temperature

2 tablespoons sour cream

Zest of 1 large lemon 1½ teaspoons pure vanilla extract

⅛ teaspoon fine sea salt


2 tablespoons sugar

1 tablespoon cornstarch

1 tablespoon freshly squeezed lemon juice

¼ to ⅓ cup water

4 cups fresh or frozen berries, such as blueberries, blackberries, raspberries, or sliced strawberries


5. Reduce the mixer speed to medium and add the eggs one ata time, mixing well between each addition and scraping down the sic of the bowl as needed. Reduce the speed to low and add the sour cream, zest, vanilla, and salt. Mix until incorporated. Scrape down the sides of the bowl one last time and mix until smooth.

6. Pour the filling over the cooled crust and bake for 40 to 45 minutes, until the filling is just barely set in the center. Let the cake cool to room temperature, about 2 hours, then cover with plastic wrap and refrigerate for at least 4 hours, until set, or overnight.

7. MAKE THE BERRY SAUCE: In a medium saucepan, stir together the sugar, cornstarch, and lemon juice with ½3 cup water if using fresh berries (or ¼ cup water if using frozen). Set the pan over medium heat. and stir until the mixture starts to thicken, about 1 minute. Add the berries and stir gently as they cook for 5 to 6 minutes, until the beries release some of their juices and begin to boil. Remove the pan from the heat and let the sauce cool before serving.

8. To serve, use the parchment paper "handles" to carefully remove the chilled cheesecake from the pan and transfer it to a cutting board.




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