Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs: The foundation of these bars, graham cracker crumbs provide a slightly sweet and nutty base with just the right amount of crunch.
- ¼ cup melted butter: Helps bind the crust together while adding a rich, buttery flavor.
- 1 tablespoon sugar: Enhances the sweetness and complements the tangy lemon filling.
For the Cheesecake:
- 16 oz. cream cheese (two 8 oz. blocks): The star of the show, cream cheese provides the luscious, creamy texture that defines cheesecake.
- ¾ cup sugar: Balances the tartness of the lemons and adds a sweet undertone.
- 2 large eggs: Provide structure and a smooth consistency to the filling.
- ½ cup sour cream: Adds tang and creaminess to the cheesecake mixture.
- ¼ cup lemon juice: The source of that signature citrus flavor.
- 2 teaspoons lemon zest: Enhances the lemony aroma and taste, ensuring every bite bursts with fresh citrus.
- ¼ teaspoon salt: A touch of salt enhances all the other flavors, bringing balance to the dessert.
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 375°F and line the bottom of a 9×9-inch baking pan with parchment paper. This prevents sticking and makes it easier to remove the bars later.
- In a large mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand and all the ingredients are evenly distributed.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer. Use the back of a spoon or a flat-bottomed measuring cup for best results.
- Set the crust aside while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In the bowl of a stand mixer or using a hand mixer, beat the cream cheese and sugar together until smooth and creamy. This step is crucial for avoiding lumps in the filling.
- Add the eggs one at a time, mixing well after each addition. This ensures the eggs are fully incorporated and the mixture remains silky.
- Stir in the sour cream, lemon juice, lemon zest, and salt. Mix until everything is combined and the filling is smooth and glossy.
Step 3: Assemble and Bake
- Pour the cheesecake mixture over the prepared crust, spreading it evenly with a spatula.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until the center is set and no longer jiggly. Keep an eye on the bars to avoid overbaking, as this can cause cracks.
- Remove the pan from the oven and allow it to cool at room temperature for about 30 minutes.
Step 4: Chill and Slice
- Once cooled, transfer the pan to the refrigerator and chill for 3-4 hours. This step allows the cheesecake to fully set, making it easier to slice.
- Use the parchment paper to lift the bars out of the pan. Slice them into squares or rectangles, depending on your preference.
- Serve cold and enjoy the creamy, citrusy goodness.
Notes
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature before mixing. This helps the ingredients blend smoothly and prevents lumps.
- Don’t Overmix: Overmixing can incorporate too much air into the cheesecake, leading to cracks during baking. Mix just until the ingredients are combined.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest deliver the best flavor. Avoid bottled lemon juice, as it lacks the same vibrant taste.
- Chill Completely: Patience is key when it comes to chilling. Allow the bars to fully set in the refrigerator for clean, sharp slices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes