Description
These Lemon Cheesecake Bars offer a delightful combination of a buttery graham cracker crust and a creamy, tangy lemon-flavored cheesecake filling. Perfectly balanced with fresh lemon zest and juice, these bars are baked to a smooth, set consistency and garnished with whipped cream and lemon slices for an elegant touch. They make a refreshing dessert ideal 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
- 2 (8-ounce) packages of cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Garnish
- Whipped cream
- Lemon slices
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to ensure it reaches the perfect temperature for baking the crust and cheesecake bars.
- Prepare Crust Mixture: In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until well combined and crumbly.
- Form Crust: Press the graham cracker mixture evenly into the bottom of a greased 9×9-inch baking pan to create a firm and even base for the cheesecake.
- Bake Crust: Bake the crust for 8-10 minutes until it just starts to turn golden. Remove from the oven and let it cool completely to set firmly.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with the remaining 3/4 cup granulated sugar until the mixture is smooth and creamy, with no lumps.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth texture.
- Add Flavorings: Stir in the lemon zest, fresh lemon juice, and vanilla extract until all ingredients are thoroughly combined.
- Assemble Cheesecake: Pour the cream cheese mixture over the cooled crust and spread it evenly with a spatula to ensure consistent thickness throughout.
- Bake Cheesecake: Bake for 25-30 minutes, or until the center is mostly set and only slightly jiggles when gently shaken, indicating perfect doneness.
- Cool Completely: Allow the bars to cool completely in the pan on a wire rack, ensuring they set properly before chilling.
- Refrigerate: Chill the bars in the refrigerator for at least 2 hours to allow them to firm up to the ideal cheesecake consistency.
- Serve: Cut into 12 equal squares, then garnish each with whipped cream and a lemon slice. Serve chilled and enjoy this tangy, creamy dessert.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth, lump-free filling.
- Do not overbake the cheesecake; it should be slightly jiggly in the center when done to avoid dryness.
- Use fresh lemon juice and zest for the best flavor impact.
- Allow the crust to cool before adding the filling to prevent mixing or sogginess.
- Refrigerate adequately to help the bars set properly and enhance the texture.
- These bars can be stored covered in the refrigerator for up to 4 days.
