Description
Delight in these creamy and tangy Lemon Cheesecake Bars, featuring a buttery graham cracker crust topped with a smooth lemon-infused cheesecake layer. Perfectly balanced with fresh lemon zest and juice, these bars are a refreshing treat 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 Serving
- Powdered sugar for dusting
- Lemon zest for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Line a 9×9-inch baking dish with parchment paper, ensuring there is an overhang to easily lift the bars later.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared baking dish to form the crust.
- Bake the Crust: Bake the crust for 8-10 minutes until it becomes golden brown. Remove from the oven and allow it to cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and mix well to combine.
- Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Then stir in sour cream, fresh lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 30-35 minutes until the center is set but still has a slight jiggle when gently shaken.
- Cool and Chill: Allow the bars to cool to room temperature. Then refrigerate for at least 2 hours to let them fully set and chill.
- Serve: Use the parchment paper overhang to lift the bars from the pan. Slice into squares, dust with powdered sugar, and garnish with additional lemon zest if desired before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth and lump-free filling.
- Do not overbake the cheesecake; a slight jiggle indicates perfect doneness.
- For easier slicing, chill the bars well before cutting.
- Store leftover bars covered in the refrigerator for up to 4 days.
- Use fresh lemon juice and zest for the best lemon flavor.
