All You Need
- 1 1/2 cups (375 mL) graham cracker crumbs
- 1/3 cup (75 mL) butter, melted
- 3 packages (250 g each) cream cheese, softened
- 1 cup (250 mL) sugar
- 1/4 cup (50 mL) milk
- 2 tbsp (30 mL) flour
- 1 1/2 tsps (7 mL) Club House Pure Lemon Extract
- 1 tsp (5 mL) Club House Pure Vanilla Extract
- 3 eggs
- 1/2 tsp (2 mL) Club House Ground Ginger
Preheat oven to 350°F (180°C). Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil-lined 13x9-in (33 x 22 cm) baking pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish as desired. Store leftover bars in refrigerator.
Chef’s Tips: Berry Topping: Garnish top of cheesecake with 4 cups (1 L) assorted berries, such as blackberries, blueberries, sliced strawberries and raspberries. Brush berries with 3 tbsp (45 mL) currant or apple jelly, melted and cooled slightly. Flavour Variation: Use 1 ½ tsp (7 mL) Club House Pure Orange Extract in place of the Lemon Extract. Prepare as directed, omitting the milk and Lemon Extract. Lime Cheesecake Bars: Add 1/3 cup (75 mL) fresh lime juice and 1 tsp (5 mL) grated lime peel (optional) with the flour and vanilla.