Side Pannel
Classic Lemon Cheesecake Bars
Classic Lemon Cheesecake Bars
- Recipe Submitted by maryjosh on 02/15/2019
Ingredients List
- For the crust:
- 1 and 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
- For the filling:
- 16 ounces cream cheese, softened
- 3/4 cups sugar
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- confectioners' sugar for dusting, optional
Directions
Make the crust:
Preheat oven to 350ºF. Line an 8x8 baking pan with aluminum foil and spray lightly with nonstick spray. Set aside.
Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand. Press it into the bottom of the prepared pan and bake for 5 minutes. Cool completely while making the filling.
Make the filling:
Reduce the oven temperature to 300ºF.
Beat cream cheese in a mixing bowl until smooth and creamy. Beat in the sugar until well combined. Add the lemon zest, lemon juice, and vanilla. Beat until combined. Using a silicone spatula, gently fold the egg into the batter until fully incorporated.
Pour over prepared crust and bake for 30-35 minutes or until the edges of the filling feels firm but the center remains jiggly. Leave cheesecake in pan to cool completely then refrigerate for at least 8 hours.
Lift the foil out of the pan and cut the cheesecake into squares. Dust with confectioner's sugar if desired.
The bars will keep for up to 5 days stored in an airtight container in the refrigerator. The bars can be frozen for up to 2 months. Thaw overnight in the refrigerator.
Preheat oven to 350ºF. Line an 8x8 baking pan with aluminum foil and spray lightly with nonstick spray. Set aside.
Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand. Press it into the bottom of the prepared pan and bake for 5 minutes. Cool completely while making the filling.
Make the filling:
Reduce the oven temperature to 300ºF.
Beat cream cheese in a mixing bowl until smooth and creamy. Beat in the sugar until well combined. Add the lemon zest, lemon juice, and vanilla. Beat until combined. Using a silicone spatula, gently fold the egg into the batter until fully incorporated.
Pour over prepared crust and bake for 30-35 minutes or until the edges of the filling feels firm but the center remains jiggly. Leave cheesecake in pan to cool completely then refrigerate for at least 8 hours.
Lift the foil out of the pan and cut the cheesecake into squares. Dust with confectioner's sugar if desired.
The bars will keep for up to 5 days stored in an airtight container in the refrigerator. The bars can be frozen for up to 2 months. Thaw overnight in the refrigerator.
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