introduction
Lemon cheesecake bars are a delightful dessert that combines the creamy richness of cheesecake with the bright, tangy flavor of fresh lemons. These bars have a crispy graham cracker crust and a smooth lemon filling, making them a refreshing treat perfect for any occasion.
why make this recipe
Making lemon cheesecake bars is a great way to enjoy a classic dessert with a citrus twist. They are easy to prepare and can be made ahead of time, allowing for stress-free entertaining. The balance of creamy and tangy flavors is appealing to many, making these bars a hit at parties, family gatherings, or even as a sweet ending to a weekday meal.
how to make Lemon Cheesecake Bars
Ingredients :
- 1 ¼ cups crushed graham cracker crumbs (150 grams)
- ¼ cup granulated sugar (50 grams)
- 5 tablespoons unsalted butter (melted & slightly cooled) (70 grams)
- 16 ounces brick-style cream cheese (softened to room temperature) (452 grams; 2 blocks)
- ¼ cup full-fat sour cream or plain Greek yogurt (60 grams)
- ⅔ cup granulated sugar (135 grams)
- ½ teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice (45 ml)
- 1 tablespoon freshly grated lemon zest (about 1 medium lemon)
- 2 large eggs (at room temperature)
Directions :
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To make the graham cracker crust, preheat the oven to 325°F (163°C). Line an 8-inch square pan with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.
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In a large mixing bowl, mix the crushed graham cracker crumbs and the granulated sugar. Stir well.
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Add the melted butter to the crumbs and mix until all crumbs are moistened.
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Scoop the mixture into the prepared pan and press it down firmly to form an even layer.
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Bake for 10 minutes, then remove from the oven and let it cool slightly. Keep the oven temperature at 325°F (163°C).
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To make the lemon cheesecake filling, beat the cream cheese and sour cream in a bowl using a stand mixer or a handheld mixer on low-medium speed until smooth.
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Add the granulated sugar and vanilla extract, mixing until combined.
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Next, mix in the fresh lemon juice and lemon zest, ensuring everything is well blended. Scrape down the sides of the bowl if needed.
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In a separate bowl, lightly beat the eggs. Pour them into the cheesecake mixture and mix on low speed until just combined.
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Use a rubber spatula to stir the filling a few times to ensure it is well mixed.
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Pour the cheesecake filling over the graham cracker crust and smooth out the top.
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Bake for 35 to 40 minutes, until the edges are set and the center is slightly wobbly.
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Remove from the oven and let it cool on a wire rack for about 2 hours.
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After cooling, cover it tightly and place it in the fridge to chill for at least 4 to 5 hours until firm.
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Once chilled, lift the bars out of the pan using the overhang from the foil or parchment paper. Slice into bars and enjoy!
how to serve Lemon Cheesecake Bars
Serve lemon cheesecake bars chilled, directly from the fridge. You can enjoy them plain or add a dollop of whipped cream on top for extra creaminess. Garnish with lemon slices or zest for a beautiful presentation.
how to store Lemon Cheesecake Bars
Store lemon cheesecake bars in an airtight container in the refrigerator. They will stay fresh for up to 5 days. Make sure to keep them covered to prevent them from drying out.
tips to make Lemon Cheesecake Bars
- Use room temperature cream cheese for a smoother filling.
- Don’t overmix the eggs; mix just until combined to prevent cracks in the cheesecake.
- For a stronger lemon flavor, you can add more lemon zest or juice as per your taste.
- Let the bars chill overnight for the best texture and flavor.
variation
For a more decadent version, try adding a layer of lemon curd on top of the cheesecake before serving. You could also mix in some fresh berries, such as raspberries or blueberries, to the filling for a fruity twist.
FAQs
1. Can I use a store-bought crust instead of making my own?
Yes, you can use a store-bought graham cracker crust for convenience. Just skip the steps for making the crust.
2. How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, and the center still has a slight wobble. It will continue to set as it cools.
3. Can I freeze Lemon Cheesecake Bars?
Yes, you can freeze these bars. Wrap them tightly in plastic wrap and aluminum foil, and they will keep in the freezer for up to 2 months. Thaw in the fridge before serving.
Lemon Cheesecake Bars
Ingredients
Method
- Preheat the oven to 325°F (163°C). Line an 8-inch square pan with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.
- In a large mixing bowl, mix the crushed graham cracker crumbs and granulated sugar. Stir well.
- Add the melted butter to the crumbs and mix until all crumbs are moistened.
- Scoop the mixture into the prepared pan and press it down firmly to form an even layer.
- Bake for 10 minutes, then remove from the oven and let it cool slightly. Keep the oven temperature at 325°F (163°C).
- Beat the cream cheese and sour cream in a bowl using a stand mixer or a handheld mixer on low-medium speed until smooth.
- Add the granulated sugar and vanilla extract, mixing until combined.
- Mix in the fresh lemon juice and lemon zest, ensuring everything is well blended. Scrape down the sides of the bowl if needed.
- In a separate bowl, lightly beat the eggs. Pour them into the cheesecake mixture and mix on low speed until just combined.
- Use a rubber spatula to stir the filling a few times to ensure it is well mixed.
- Pour the cheesecake filling over the graham cracker crust and smooth out the top.
- Bake for 35 to 40 minutes, until the edges are set and the center is slightly wobbly.
- Remove from the oven and let it cool on a wire rack for about 2 hours.
- After cooling, cover it tightly and place it in the fridge to chill for at least 4 to 5 hours until firm.
- Once chilled, lift the bars out of the pan using the overhang from the foil or parchment paper. Slice into bars and enjoy!
