Lemon Cheesecake Bars Recipe: A Refreshing Dessert Delight
Lemon Cheesecake Bars are a heavenly combination of tangy lemon flavor and rich, creamy cheesecake, all nestled on a buttery graham cracker crust. These bars are perfect for any occasion, from a summer picnic to a holiday gathering. The recipe is simple to follow and yields a dessert that’s both visually appealing and incredibly delicious. In this detailed guide, we’ll walk you through each step to ensure your Lemon Cheesecake Bars turn out perfectly every time.
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cool and Chill Time: 4 hours
- Total Time: 5 hours
- Servings: 16 servings
Ingredients
For the Crust
- 2 cups (240g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, melted
For the Filling
- 2 (8-ounce) packages full-fat cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1 tablespoon all-purpose flour
- 3 large eggs, room temperature
- 1/3 cup sour cream
- 1 lemon, zested (2 to 3 teaspoons finely grated zest)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup homemade or store-bought lemon curd
Method
1. Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This ensures that the oven is at the right temperature when you’re ready to bake the crust.
2. Prepare the Baking Pan
Line a 9×9-inch baking pan with parchment paper. This step is crucial as it makes it easier to lift the cheesecake bars out of the pan once they are cooled and set.
3. Make the Crust
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, kosher salt, and ground cinnamon. Stir the mixture with a rubber spatula until all ingredients are well distributed.
Next, pour in the melted butter and mix until the crumbs are evenly moistened and the mixture resembles wet sand. If you notice any large clumps, break them up with the spatula.
Transfer the crumb mixture to the lined baking pan. Using your hand or the bottom of a measuring cup, press the crumbs firmly into an even layer at the bottom of the pan. This forms the foundation for your cheesecake bars.
4. Bake the Crust
Place the pan in the preheated oven and bake the crust until it begins to turn golden on the edges, about 10 minutes. Remove the pan from the oven and set it on a cooling rack to cool while you prepare the filling. Reduce the oven temperature to 325°F (163°C).
5. Make the Filling
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat the softened cream cheese, granulated sugar, and all-purpose flour on medium-low speed until the mixture is smooth and creamy, about 2 minutes.
Add the eggs one at a time, beating well at medium-low speed after each addition. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are evenly incorporated.
Add the sour cream, lemon zest, lemon juice, and vanilla extract to the mixture. Mix on low speed until just combined. Be careful not to overmix, as this can introduce too much air into the batter, resulting in cracks during baking.
6. Assemble and Swirl in the Lemon Curd
Pour the cheesecake batter over the cooled graham cracker crust, spreading it into an even layer with a spatula.
Spoon rounded tablespoonful dollops of lemon curd over the filling. Use an offset spatula or a butter knife to carefully swirl the lemon curd into the batter, creating a marbled effect. Be gentle to avoid cutting into the crust.
7. Bake the Cheesecake Bars
Bake the assembled cheesecake at 325°F (163°C) until the filling is just set and only slightly jiggly in the center, about 30 minutes.
8. Cool and Chill
Turn off the oven and leave the door ajar. Let the cheesecake bars cool in the oven for 30 minutes. This gradual cooling helps prevent cracks from forming on the surface.
After 30 minutes, remove the pan from the oven and let it cool completely at room temperature. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set fully.
Serving the Lemon Cheesecake Bars
Once the cheesecake bars are fully chilled and set, use the parchment paper to lift them out of the pan and onto a cutting board. Use a sharp knife to cut the cheesecake into 16 squares.
For clean cuts, wipe the knife with a damp cloth between each cut. This prevents the creamy filling from sticking to the knife and ensures each piece looks neat and tidy.
Tips for the Perfect Lemon Cheesecake Bars
- Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature before starting. This allows for smoother mixing and helps to create a creamy, lump-free filling.
- Do Not Overmix: Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking. Mix just until the ingredients are combined.
- Cooling Slowly: Letting the cheesecake cool slowly in the oven with the door ajar helps to prevent cracks on the surface.
- Chilling Time: Allowing the cheesecake bars to chill for at least 4 hours, or overnight, is crucial for the best texture and flavor. The flavors meld together, and the cheesecake sets to the perfect consistency.
Variations and Substitutions
- Crust: While graham cracker crust is traditional, you can experiment with different types of cookies for the crust. Vanilla wafers, digestive biscuits, or even ginger snaps can add a unique twist to the base.
- Toppings: For an added burst of flavor and color, top the chilled cheesecake bars with fresh berries, whipped cream, or a dusting of powdered sugar.
- Flavorings: If you love citrus, try adding a bit of orange or lime zest to the filling along with the lemon zest. This will give the bars a more complex, zesty flavor profile.
Storing Lemon Cheesecake Bars
Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. If you need to store them for longer, they can be frozen. Wrap each bar individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. To enjoy, thaw in the refrigerator overnight.
Conclusion
Lemon Cheesecake Bars are a delightful dessert that combines the rich creaminess of cheesecake with the bright, tangy flavor of lemon. This recipe is straightforward, making it accessible even for novice bakers. The key to success lies in careful mixing, gentle handling of the filling, and allowing ample time for the cheesecake to set. Whether you’re making these bars for a special occasion or simply to satisfy a sweet craving, they are sure to impress with their beautiful presentation and irresistible taste. Enjoy your baking journey and savor each delicious bite of these Lemon Cheesecake Bars!