Next, press the mixture evenly into the bottom of the baking dish to form the crust. Use a spatula to ensure it’s nice and flat, and then bake for 12-15 minutes, or until it turns a light golden brown. Your kitchen will smell amazing, and you’ll have a sturdy foundation for your cheesecake filling!
While the crust is baking, let’s make the cheesecake filling. In another mixing bowl, beat together the softened cream cheese and erythritol until it’s smooth and creamy. This process is one of my favorite parts; the rich creaminess is simply irresistible! Add in the eggs, vanilla extract, and lemon juice, mixing until everything is fully combined and silky.
Once the crust has cooled slightly, pour the cheesecake filling over the baked crust, spreading it out evenly. Bake for an additional 25-30 minutes or until the filling is set but slightly jiggly in the center. After allowing it to cool, I like to refrigerate the bars for a few hours before cutting them into squares, as this helps firm them up nicely.
Pro Tips for Best Results
I have made this recipe a few times, and here are my best tips. First, ensure your cream cheese is at room temperature; it will blend much more smoothly and create a velvety filling. For a more decadent treat, don’t be shy about adding a tablespoon of heavy cream to the filling for added richness!
Secondly, I experimented with the baking time and found that allowing the bars to chill in the refrigerator for several hours, or even overnight, really enhances the flavor and texture. The chilling time allows the components to meld together perfectly, resulting in a truly indulgent dessert.
Lastly, if you want to add a little flair to your bars, consider sprinkling a few sugar-free chocolate chips on top of the cheesecake filling before baking. It’s a delightful surprise that adds extra depth to every bite!
Common Mistakes to Avoid
One common mistake I made during my first attempt was not allowing the crust to cool enough before adding the cheesecake filling. This resulted in a runny filling that didn’t set properly, so remember to be patient! Let that lovely crust cool down a bit.
Another mistake to avoid is not measuring your erythritol accurately. Too much or too little can drastically change the sweetness level of your bars, making them either overly sweet or bland. Use your measuring cups wisely!
I also recommend keeping an eye on the baking time for the cheesecake filling. Overbaking can cause a dry texture, which is not what we want here. The filling should still have a slight jiggle when you take it out of the oven, as it will continue to set while cooling.
Lastly, avoid the temptation to cut the bars too soon. I know it’s hard to wait, but letting them chill for at least a few hours will give you that perfect slice with neat edges and a beautiful presentation. (See the next page below to continue…)