Basque-style cheesecake berry bars from Zoë Bakes Cookies: Everything You Need to Know to Make Your Favorite Cookies and Bars (page 235) by Zoë François

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 29, 2025

    I was surprised the crust didn't bake at a lower temperature, and it started to smell burnt after 8 minutes, so I removed it at that point. It ended up overly crunchy, so next time I would bake that at a lower temp. Zoe does not provide any clues to know when the cheesecake is done other than color, so I referred to Cook's Illustrated, which specifies an internal temp of 155 F, which my cake took 10 min longer to reach. My parchment only lined 2 sides and the other sides stuck, so definitely line all 4 sides. Despite the crust, the bars were really delicious. The crust and cheesecake layers were very thick (completely filled the pan) so I might use a 9"x9" pan next time, increasing the berries.

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