Description
Zesty lemon cheesecake bars bring sunshine to dessert tables with creamy, tangy perfection. Sweet and bright layers meld classic bakery charm with refreshing citrus notes that promise pure culinary delight.
Ingredients
Scale
Cheesecake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
Cheesecake Filling:
- 24 oz cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
Lemon Topping:
- 1/3 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tbsp cornstarch
- 2 tbsp unsalted butter
Instructions
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- Melt butter and combine with graham cracker crumbs and sugar, pressing the mixture firmly into the bottom of the prepared pan to create a compact crust.
- Beat cream cheese and sugar until smooth and creamy, ensuring no lumps remain in the mixture.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Blend in sour cream, flour, and vanilla extract, stirring until the cheesecake filling is uniform and velvety.
- Pour the cheesecake filling evenly over the prepared graham cracker crust.
- Bake for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- While the cheesecake bakes, whisk together lemon juice, lemon zest, sugar, eggs, and cornstarch in a saucepan.
- Cook the lemon mixture over medium heat, stirring constantly until it thickens and becomes smooth, approximately 5-7 minutes.
- Remove from heat and stir in butter until fully incorporated and glossy.
- Once the cheesecake is out of the oven, allow it to cool for 10 minutes at room temperature.
- Carefully spread the lemon topping over the warm cheesecake, ensuring even coverage.
- Refrigerate for at least 3 hours or overnight to set completely.
- Use the parchment paper handles to lift the bars out of the pan, then slice into squares for serving.
Notes
- Chill cream cheese at room temperature beforehand to ensure a smooth, lump-free filling that blends perfectly.
- Add a pinch of salt to the graham cracker crust to enhance the overall flavor and balance the sweetness.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prevent cracks by avoiding overmixing the cheesecake batter and baking in a water bath for extra moisture and even cooking.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg