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Lemon Cheesecake Bars Recipe

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4.1 from 12 reviews

Delight in these creamy and tangy cheesecake bars featuring a buttery graham cracker crust and a luscious lemon-infused cream cheese filling. Perfectly baked to achieve a smooth, slightly jiggly center, these bars are an irresistible treat for any occasion, ideal for dessert or special gatherings.

Ingredients

Crust

  • 1¼ cups graham cracker crumbs (from 10 whole crackers)
  • 4 tablespoons unsalted butter, melted
  • ¼ cup packed dark brown sugar
  • ⅛ teaspoon salt

Filling

  • 16 oz (two 8-oz packages) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1½ tablespoons all-purpose flour
  • ¼ cup sour cream
  • 3 large eggs
  • 2½ teaspoons vanilla extract
  • ½ teaspoon packed freshly grated lemon zest (from 1 lemon)
  • 1 teaspoon lemon juice
  • ⅛ teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and position a rack in the middle. Line an 8-inch (20-cm) baking dish with heavy-duty aluminum foil, ensuring there is an overhang on at least two sides for easy removal later. Lightly spray the foil with nonstick cooking spray.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Mix thoroughly, using fingertips to break any brown sugar lumps. Press the mixture firmly into the bottom and about 1 inch (2.5 cm) up the sides of the prepared pan. Bake for 10 minutes until set. Remove from the oven and reduce the temperature to 325°F (165°C).
  3. Prepare the Batter: Using an electric mixer with beaters or paddle attachment, beat cream cheese, granulated sugar, and flour at medium speed until smooth, about 1 minute. Add sour cream, eggs, vanilla, lemon zest, lemon juice, and salt. Beat on low speed until just combined, approximately 1 minute. Be careful not to over-mix.
  4. Assemble and Bake: Pour the batter into the slightly cooled crust. Confirm the oven temperature is now 325°F (165°C). Bake for 40 to 45 minutes, until the filling is set but still slightly jiggly in the center. Use an instant-read thermometer inserted 1 inch from the edge of the filling; it should read between 180° to 190°F (82 to 88°C). The cheesecake will continue cooking as it cools.
  5. Cool and Chill: Remove cheesecake bars from the oven and let cool at room temperature for 30 minutes. Then refrigerate for at least 6 hours, preferably overnight, to fully firm up.
  6. Serve: Lift the cheesecake from the pan using the foil overhang and place it on a cutting board. Cut into squares, cleaning the knife with a damp cloth between cuts. Keep refrigerated until ready to serve.

Notes

  • Ensure cream cheese is at room temperature for a smooth batter free of lumps.
  • Do not overbeat the filling to avoid incorporating excess air that can cause cracks.
  • Use fresh lemon zest and juice for the best citrus flavor.
  • Refrigerate cheesecake bars well to allow proper setting and ease of slicing.
  • For cleaner slices, warm the knife blade slightly and wipe between cuts.
  • Adjust baking time slightly if using a different pan size; thicker bars may require more baking time.

Find it online: https://recipefeastful.com/lemon-cheesecake-bars-recipe/