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Creamy lemon cheesecake bars

Creamy lemon cheesecake bars

Creamy lemon cheesecake bars offer the perfect combination of tangy lemon and smooth, rich cheesecake in a convenient, easy-to-serve form. Refreshing and indulgent, these bars are a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings 16

Ingredients
  

Crust

  • 15 sheets graham crackers
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter melted

Cheesecake

  • 24 oz. 3, 8 oz. packages full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • ½ cup sour cream room temperature
  • ¼ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • Lemon curd

Instructions
 

  • Preheat the oven to 350°F. Line a 9×9-inch pan with parchment paper and set it aside.
  • In a food processor, pulse the graham crackers until crumbly. Add the sugar and stream in the melted butter, mixing until well combined.
  • Press the graham cracker mixture into the bottom of the prepared pan and bake for about 8-9 minutes. Remove from the oven and let it cool completely.
  • Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 4-5 minutes until light and fluffy. Add the sugar and continue beating for another 3 minutes.
  • Add the sour cream, lemon juice, lemon zest, and vanilla extract. Reduce the mixer speed to low and add the eggs one at a time, mixing just until the yolk disappears—do not overbeat.
  • Pour the cheesecake mixture over the cooled crust.
  • Dollop a few spoonfuls of lemon curd on top of the cheesecake and swirl it in with a butter knife. Use about ¼ cup of lemon curd, or add more to taste.
  • Bake for 65-70 minutes, or until the cheesecake is set. Cover the cheesecake with foil during the last 10 minutes of baking or once the top begins to turn golden. After baking, turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
  • Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, cover and refrigerate overnight. When ready to serve, top with additional lemon curd. Enjoy!

Notes

Storage: Keep in the refrigerator for up to 3 days.
To freeze: For best results, freeze the cheesecake bars without the lemon curd on top. Place the cooled bars on a plate and freeze them uncovered until firm. Once firm, remove from the freezer, wrap them in heavy-duty aluminum foil, and place them in a freezer-safe bag. Seal and return to the freezer for up to 3 months. Be sure to remove the foil before defrosting.
If you have leftover lemon curd, it can be frozen for up to 1 year in sealed, freezer-safe containers. Thaw it in the fridge overnight before using the next day.
Tip: For a creamy, silky cheesecake filling, ensure all ingredients are at room temperature. Be sure to take them out and let them sit on the counter before starting to bake.
Slicing tip: For clean, perfect slices, use a sharp, warmed knife. Dip the knife in hot water, wipe it dry with a towel, slice, and repeat. Cleaning the knife between slices and using warm water will help achieve perfectly clean cuts.