Description
These Lemon Cheesecake Bars combine a tangy lemon flavor with a creamy cheesecake filling atop a buttery graham cracker crust. Perfectly balanced and easy to make, they are chilled to set and make a delightful dessert for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
For Garnish
- Powdered sugar for dusting
- Lemon zest for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and line a 9×9-inch baking dish with parchment paper, making sure to leave an overhang for easy removal later.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared baking dish to create an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until it turns golden brown. Remove from oven and allow it to cool completely before adding the filling.
- Prepare Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add the sugar and mix thoroughly until well combined.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then stir in the sour cream, lemon zest, fresh lemon juice, and vanilla extract until the filling is smooth and homogenous.
- Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust and spread it out smoothly. Bake for 30-35 minutes, or until the center is set but still has a slight jiggle when shaken gently.
- Cool and Chill: Let the cheesecake bars cool to room temperature, then refrigerate them for at least 2 hours so they fully set and develop their flavor.
- Serve: Use the parchment paper overhang to lift the bars from the pan. Slice into 16 squares, dust with powdered sugar, and garnish each piece with fresh lemon zest before serving.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Do not overbake the cheesecake; the center should jiggle slightly to keep it creamy.
- Chilling time is crucial for the bars to set properly and improve flavor.
- For a more intense lemon flavor, increase the lemon zest or juice slightly, but avoid making the filling too runny.
- Store leftovers covered in the refrigerator for up to 4 days.
