A zesty and creamy dessert that’s perfect for any occasion.
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Topping:
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup lemon juice
- 1/4 cup water
Instructions:
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9×13 inch baking pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until well combined. Beat in the lemon juice, eggs, vanilla extract, and lemon zest until smooth.
- Assemble and bake: Pour the filling over the cooled crust. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Let cool completely before adding the topping.
- Make the topping: In a small saucepan, combine the sugar, cornstarch, lemon juice, and water. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 1-2 minutes, or until thickened. Let cool slightly before pouring over the cooled cheesecake bars.
- Chill and serve: Refrigerate the bars for at least 2 hours, or overnight, before cutting and serving.