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Lemon Cheesecake Bars

These Lemon Cheesecake Bars feature a creamy, zesty filling on a buttery graham cracker crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 16 bars
Course: Dessert, Snacks
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham crackers, crushed Create a buttery and crunchy crust.
  • 1/4 cup granulated sugar Sweetens the crust for an enhanced flavor.
  • 1/2 cup unsalted butter, melted Binds the crust ingredients together for a rich taste.
For the filling
  • 8 oz cream cheese, softened Provides the creamy base for the cheesecake filling.
  • 1/2 cup granulated sugar Adds sweetness to the cheesecake.
  • 2 large eggs Acts as a binder to create a smooth texture in the filling.
  • 1/2 cup sour cream Contributes to the creaminess and richness.
  • 1/4 cup fresh lemon juice Offers a tangy flavor that brightens the dessert.
  • 1 tbsp lemon zest Adds additional lemon flavor without bitterness.
  • 1 tsp vanilla extract Enhances the overall flavor profile.
  • 1/4 cup lemon curd Provides an extra burst of lemon flavor as a swirl topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. Pulse the graham crackers in a food processor until crumbly, then add sugar and stream in melted butter.
  3. Press the graham cracker mixture into the prepared pan and bake for 8-9 minutes. Allow it to cool completely.
  4. In a stand mixer fitted with the paddle attachment, beat the cream cheese for 4-5 minutes until fluffy, then add sugar and mix for another 3 minutes.
  5. Mix in sour cream, lemon juice, lemon zest, and vanilla. Incorporate eggs one at a time on low speed, ensuring not to overbeat.
  6. Pour the cheesecake mixture over the cooled crust and dollop lemon curd on top. Swirl gently with a butter knife.
  7. Bake for 65-70 minutes until set and lightly golden. Cover with foil for the last 10 minutes if needed.
  8. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Remove from the oven, cool completely at room temperature, cover, and refrigerate overnight. Add more lemon curd before serving.

Notes

For best results, ensure all ingredients are at room temperature. It’s also advisable to use fresh lemon juice and zest for a brighter flavor.