Creamy, tangy, and refreshing lemon cheesecake bars with a buttery graham cracker crust. Perfect for spring and summer gatherings!
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened (3 standard 8-ounce packages)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Optional Topping:
- Powdered sugar for dusting.
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9×13 inch baking pan lined with parchment paper.
- Bake for 8-10 minutes, or until lightly golden.
- Allow to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add sugar, flour, and salt, and beat until well combined.
- Beat in the eggs one at a time, mixing until just combined after each addition.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Be careful not to overmix.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- Bake for 25-30 minutes, or until the center is almost set and the edges are lightly golden.
- Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from oven and let cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to firm up.
- Serve:
- Lift the cheesecake bars out of the pan using the parchment paper overhang.
- Cut into bars.
- Dust with powdered sugar, if desired.
- Enjoy!