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Lemon Cheesecake Bars

Lemon Cheesecake Bars

The ultimate dessert for any occasion, Lemon Cheesecake Bars are creamy, tangy, and downright irresistible. With a crunchy graham cracker crust and a luscious lemon filling, they're perfect for summer gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 1 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 4 ounces unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese
  • 1 cup full-fat sour cream
  • 1 and 1/3 cups granulated sugar
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 2 large egg yolks
  • 1/3 cup heavy cream
  • 1/2 cup lemon juice, freshly squeezed

Equipment

  • Oven
  • Whisk
  • Blender
  • Baking Sheet
  • Food Processor
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat your oven to 350 degrees F. Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap. This will help you lift the bars out later. Lightly spray the foil with nonstick baking spray to ensure easy removal.
  2. In a large mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Use a rubber spatula to mix well until the crumbs are evenly coated with butter. The mixture should resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of the prepared pan, and slightly up the sides. Use the back of a measuring cup or your fingers to create an even layer. This will be the crust for your cheesecake.
  4. Bake the crust in the preheated oven for 10 minutes until it’s lightly golden. Once done, remove it from the oven and set it aside on a cooling rack to cool while you prepare the filling.
  5. Reduce the oven temperature to 325 degrees F. In a high-power blender, food processor, or using a stand mixer with the whisk attachment, beat the cream cheese and sour cream together until completely smooth. This step is crucial for a creamy filling, so make sure there are no lumps.
  6. Add in the granulated sugar and lemon zest and continue to beat until well incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
  7. On low speed, add the eggs and egg yolks to the mixture. Beat until just combined; over-mixing can lead to a dense cheesecake.
  8. Using a rubber spatula, gently fold in the heavy cream and then the lemon juice. Mix just until combined, taking care not to overwork the batter.
  9. Pour the creamy filling over the prepared crust, spreading it evenly with the spatula. The filling should fill the pan almost to the top.
  10. Check to ensure your oven has cooled to 325 degrees F before placing the pan in the oven. Bake for 38 to 40 minutes, or until the edges are set and the center is still slightly jiggly. The cheesecake will firm up as it cools.
  11. Once done, remove the bars from the oven and let them cool at room temperature for 1 hour. After cooling, refrigerate for at least 5 hours, or overnight, to allow the flavors to meld and the filling to set.
  12. When you’re ready to serve, gently lift the cheesecake bars from the pan using the foil overhang. Transfer them to a cutting board, and using a large, sharp knife, slice them into squares. Wipe the knife with a damp cloth between slices for clean cuts. If desired, top with lemon slices for garnish.
  13. Serve immediately and enjoy the delightful flavors of your homemade Lemon Cheesecake Bars!

Notes

Lemon Cheesecake Bars will keep, stored in the refrigerator, for up to 4 days. You may also freeze them for up to 2 months. When ready to serve: remove the foil and defrost in the fridge overnight.