1-Prepping Your Oven and Pan: First, preheat your oven to 350°F (175°C) and line a metal baking pan with foil, leaving some overhang for easy removal. This step is crucial as it helps the crust bake evenly and makes cleanup a breeze. I’ve found that using foil prevents sticking and keeps the bars intact.

2-Prepping Your Oven and Pan: Next, grind 9 whole graham crackers (135 grams) into fine crumbs and mix them with 5 tablespoons of melted unsalted butter (72 grams) until moist. Press this mixture firmly into the pan bottom and bake for 8-10 minutes until lightly browned. Let it cool completely before moving on, and reduce the oven temperature to 300°F (150°C).

3-Making the Filling: Now, beat 16 ounces of softened cream cheese (454 grams) at medium-high speed until very smooth. Add 1 cup of granulated sugar (200 grams) and beat until fully incorporated, scraping the bowl often to avoid lumps. This is where patience pays off for that creamy texture I love.

4-Making the Filling: Add the 1/4 cup heavy cream, 2 large eggs, 1 large egg yolk, 2 teaspoons vanilla bean paste, and 1/2 teaspoon salt one at a time. Beat just until combined after each addition, and scrape the bowl thoroughly. Pour the filling over the cooled crust and bake at 300°F (150°C) for about 35 minutes, until the edges set but the center jiggles slightly. Don’t overbake, as it continues to firm up while cooling.

5-Finishing and Serving: After baking, cool the cheesecake in the pan on a wire rack, then cover and chill in the refrigerator for at least 4 hours. Once firm, lift it out using the foil and cut into squares on a heat-safe surface. For the topping, sprinkle each square with 1/4 cup granulated sugar (50 grams) and use a kitchen torch to caramelize it until deep amber and crisp. For more ideas on complementary dishes, check out my make-ahead side dish recipes that pair wonderfully with desserts like this. If you don’t have a torch, broil briefly while watching closely to avoid burning.