These lemon cheesecake bars offer a delightful balance of tangy lemon zest and creamy cheesecake filling, all nestled atop a buttery graham cracker crust, making them a refreshing and satisfying dessert perfect for any occasion.
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:
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, mixing thoroughly until evenly moistened, then press the mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden, and then remove from oven and allow it to cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy, ensuring no lumps remain, then add eggs one at a time, beating well after each addition.
- Add Lemon and Vanilla: Stir in the fresh lemon juice, lemon zest, and vanilla extract, mixing until just combined, being careful not to overmix.
- Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust, and then bake in the preheated oven for 25-30 minutes, or until the center is just set and the edges are lightly golden.
- Cool and Chill: Remove the cheesecake bars from the oven and allow them to cool completely at room temperature, and then refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to fully set.
- Serve: Once chilled, cut the lemon cheesecake bars into squares and serve, enjoying the creamy texture and bright lemon flavor.