Classic Cheesecake Bars-cream cheese, a little sour cream and a traditional graham cracker crust
I was called for Jury duty this week. I have to admit, I was looking forward to it. Keep in mind, I’m in rural Georgia. We don’t have violent crimes. I was all set to hear a dispute over a fence line, or a stolen tractor.
I show up 20 minutes early, the parking lot is packed, so is the courtroom. I know the judge, 2 of the attorneys and about 20 other prospective jurors. Starting on time, the Judge goes down the list of cases on the docket.
About 15 cases. There are maybe 200 of us in the courtroom. I might get picked for a jury. As he’s calling off the cases, he’s asking if the parties involved are present and taking notes.
Second time through the case list. He’s dismissing cases where only one party showed up. That takes care of 5-6. A few of the cases head out to the hallway to do some last minute settlement negotiations.
One case is about child support. The judge calls up the parties and within 5 minutes, has that settled. In the end, only one case is going to trial and that defendant doesn’t want a jury.
Less than an hour and I’m headed back home. A little disappointed but I’ve got the whole day left to catch up around the house.
I could have cleaned, or done some laundry but this was a free day. I had planned to spend all day in court.
The day called for some cheesecake.
When it comes to cheesecake, I prefer to make bars instead of a traditional round cheesecake. Bars are easier to make (there’s really no difference other than making sure your springform pan is securely sealed.) They are easier to eat, just pick one up with your hands and take a bite. And they are less filling.
In case you didn’t know this easy trick for lining a pan with foil. Flip the pan over so it’s bottom side up. Shape the foil over the bottom of the pan then remove the foil from the bottom, flip the pan right side up and gently press the formed foil into the pan. So much easier than trying to get that flat foil pressed into the pan (and not poking a hole in one of the corners.)
Now you can just throw your ingredients together and layer them in your pan.
Light, creamy, that buttery graham cracker crust on the bottom. A true classic taste.
Oh and I got my $20 check for jury duty in the mail yesterday. Not bad for sitting around for an hour.
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- 16 ounces (2 large bars) cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs (1 sleeve)
- 2 Tablespoons sugar
- 1/4 cup melted butter
- Line an 8x8 square baking dish with foil. Lightly spray with non-stick spray.
- Combine graham cracker crumbs, sugar and melted butter until all crumbs are moist.
- Lightly press crumb mixture into prepared baking dish.
- In a mixing bowl, beat cream cheese until smooth. Add in sour cream and sugar and beat again.
- Add eggs, one at a time, to cream cheese mixture, beating well after each addition. Add vanilla extract and beat one more time.
- Spoon mixture on top of prepared crust, smoothing to completely cover crust.
- Bake in a preheated 325 degree oven for 35-40 minutes, until center no longer wobbles and edges are just starting to turn golden.
- Remove from oven and let cool completely before refrigerating. Chill for at least 2 hours before serving. For easy cutting, remove cheesecake from pan and pull foil off. Heat a knife in a cup of hot water for a minute or 2, then wipe knife dry before cutting. Wipe knife clean after each cut.
Serving Size:1 bar
Amount Per Serving: Calories: 345Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 110mgSodium: 260mgCarbohydrates: 24gFiber: 0gSugar: 18gProtein: 5g
Nutrition information is provided as a guideline only. If you have specific dietary needs, please consult a dietitian.
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