Imagine sinking your teeth into a creamy, tangy slice of heaven that combines the rich smoothness of classic cheesecake with a bright, citrusy twist. These Lemon Cheesecake Bars are not just a dessert; they're a culinary experience that will transform your ordinary day into an extraordinary moment of pure bliss. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver restaurant-quality dessert right in the comfort of your own home.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 2 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your cheesecake bars bake evenly and thoroughly.
- Prepare an 8x8 inch baking pan by greasing it lightly with cooking spray or butter. Alternatively, you can line the bottom and sides with parchment paper for easy removal later.
- In a medium bowl, combine 1 1/2 cups of graham cracker crumbs and 1/2 cup of melted unsalted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared baking pan to create an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- In a large mixing bowl, beat together 2 (8 oz) packages of cream cheese until smooth and creamy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add 1 cup of granulated sugar to the cream cheese and continue to beat until well combined and fluffy, about another 2 minutes.
- One at a time, add 2 large eggs, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
- Stir in 1/4 cup of lemon juice and 1 tablespoon of lemon zest. Mix on low speed until just combined, ensuring not to overmix.
- Pour the cream cheese mixture over the prepared graham cracker crust in the baking pan. Use a spatula to spread it evenly.
- Bake in the preheated oven for about 30 minutes, or until the edges are set and the center has a slight jiggle. The bars will continue to set as they cool.
- Once done, remove the pan from the oven and let it cool at room temperature for about 10-15 minutes. Then, transfer it to the refrigerator to chill for at least 2 hours before cutting.
- Once chilled, lift the cheesecake bars out of the pan using the edges of the parchment paper (if used) and cut into 16 squares. Serve chilled and enjoy!
Tips
- Room Temperature Matters: Ensure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother, lump-free batter.
- Don't Overmix: When adding eggs and lemon juice, mix just until combined. Overmixing can lead to a dense, tough texture.
- Use Fresh Lemon Zest: Freshly grated lemon zest provides the most vibrant, intense citrus flavor. Avoid using pre-packaged zest.
- Perfect Crust Technique: When pressing the graham cracker crust, use the bottom of a measuring cup to create a compact, even layer.
- Cooling is Crucial: Allow the bars to cool completely in the refrigerator for at least 2 hours. This helps them set properly and enhances the flavor.
- Clean Cut Trick: For perfectly clean edges when cutting, use a sharp knife dipped in hot water and wiped dry between each cut.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 4g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 75mg
