Forget everything you ever heard about cheesecake being fussy — the leaky water bath, the finicky crust, the frustrating cracked tops. These lemon cheesecake bars are much easier to make, so dreamy and creamy in the middle. You will love the luscious, smooth texture of the cheesecake, its punchy lemon flavour and the snap of the graham cracker crust. Dress up the bars with sweetened whipped cream, fresh berries, edible flowers and more lemon.
Anything baked in a square or sheet pan gets automatic brownie points for ease of serving and transportation. These lemon cheesecake bars are no exception. Come summer, let them be your go-to for potlucks, picnics and BBQs.
ingredients
Crust
Cheesecake filling
Topping
directions
Recipe can be doubled using a 9x13-inch pan.
Preheat the oven to 325°F. Line an 8×8-inch baking pan by criss-crossing two long stirps of foil. The foil should cover the entire inside of the pan with plenty of overhang to help lift the baked cheesecake when done. Set aside.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, ¼ cup sugar and salt. Stir together until evenly moistened and the crumbs resembles wet sand.
Tip the crust mixture into the prepared pan. Use a small offset spatula to evenly spread over the bottom. Use the bottom of a flat measuring cup or drinking glass to pack the crust down. Bake for 12 minutes while you prepare the filling.
In a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with paddle attachment, add the lemon zest and sugar. Massage together between your fingertips until fragrant and smells like lemon. Add the softened cream cheese. Mix on medium speed until ultra creamy and combined. Take your time and scrape down the sides and bottom of the bowl periodically. This is the best time to smooth out any lumps. Add the sour cream and mix to combine.
Add the eggs, lemon juice and vanilla extract. Mix on low speed until fully blended. You do not want to beat in too much air in this step.
After the crust bakes and slightly cools, pour in the cheesecake mixture. Bake for 28 to 32 minutes, or until the edges puff up but the center remains jiggly when you gently shake the pan. Turn off the oven and prop open the oven door. If possible, cool the cheesecake bars in the oven for about 20 minutes.
Refrigerate the cheesecake bars for at least or overnight before slicing.
Use the foil to lift the cooled and set cheesecake bars out of the pan. Slice into squares, cleaning off the knife in between cuts.
To decorate, whip the cream and sugar together until they hold medium peaks. Add the vanilla and whisk to combine. Use a piping bag fitted with a star tip to pipe dollops on each cheesecake bar.
Before serving, top with fresh berries, edible flowers, and/or lemon zest/wedges. Note: The cheesecake bars can be stored in the refrigerator for up to four days.
