Description
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
Zest of 1 lemon
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
For the topping:
1/4 cup powdered sugar (for dusting)
Directions:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the baking dish to form the
crust. Bake for 8 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, lemon zest, lemon juice, and vanilla extract, mixing until creamy and well
incorporated.
Pour the filling over the cooled crust and spread evenly. Bake for 20-22 minutes, or until the center is set.
Remove from the oven and let the bars cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Dust with powdered sugar before serving.
Prep Time: 15 minutes
Cooking Time: 22 minutes
Total Time: 2 hours 37 minutes (including chilling)
Kcal: 220 kcal per bar
Servings: 9 bars
Step-by-Step Guide
1. Prepare the Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Pre-bake for 8 minutes, then cool on a wire rack.
3. Prepare the Filling: Using a hand or stand mixer, beat the softened cream cheese and 1/2 cup sugar on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the bowl. Add eggs one at a time, beating after each addition. Finally, beat in the lemon zest, fresh lemon juice, and vanilla extract until just combined.
4. Bake: Pour the filling over the cooled crust and spread evenly. Bake for 20-22 minutes. The edges should be set, and the center should jiggle slightly when gently shaken.
5. Cool & Chill: Let the pan cool completely at room temperature. Then, refrigerate for a minimum of 2 hours, or until thoroughly chilled and firm.
6. Serve: Use the parchment paper to lift the bars from the pan. Dust with powdered sugar through a fine sieve, slice into 9 squares, and serve.
Serving Suggestions
These lemon cheesecake bars are delightful on their own but can be elevated with simple accompaniments. Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a fresh twist, garnish with a few blueberries, raspberries, or a thin slice of lemon. They pair perfectly with a cup of herbal tea or iced coffee for a refreshing dessert.
How-to Summary
Create a graham cracker crust by mixing crumbs, sugar, and butter; press into a pan and pre-bake. Beat cream cheese and sugar until smooth, then incorporate eggs, lemon zest, juice, and vanilla. Pour filling over the cooled crust and bake until set. Cool completely, then chill for at least 2 hours before dusting with powdered sugar and slicing.
Frequently Asked Questions
Can I use bottled lemon juice? For the best flavor, fresh lemon juice is highly recommended. Bottled juice can have a bitter or metallic taste that affects the final result.
How do I store leftovers? Keep bars covered in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the fridge before serving.
Why did my filling crack? Cracking is often caused by overmixing after adding the eggs (which incorporates too much air) or overbaking. Ensure you mix just until combined and remove the bars while the center is still slightly jiggly.
Can I make these gluten-free? Yes, simply use gluten-free graham crackers or cookies to make the crumb base.
My crust is too crumbly. What happened? This usually means the crust wasn’t pressed firmly and evenly enough into the pan. Use the bottom of a measuring cup to compact it firmly.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling. Ensure it is fully softened at room temperature.
- Overbaking the bars, which causes dryness and cracking. The center should still have a slight jiggle when removed from the oven.
- Skipping the chilling step. The bars need time to set fully for clean slices.
- Not lining the pan with parchment paper, making it difficult to remove the bars neatly.
Conclusion
These Lemon Cheesecake Bars are the perfect marriage of tangy, creamy filling and a sweet, buttery crust. They are surprisingly simple to make, yet impressive enough for any occasion. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly set, irresistibly smooth dessert every time. Enjoy the bright, refreshing flavor of this classic treat.