Lemon Cheesecake Bars

By Jocelyn Brubaker

Prep Time:

25m

Bake/Cook Time:

45m - 48m

Yield:

24 cheesecake bars

Plan for:

4-6 hours chill time

The tart bite of fresh lemon juice pairs perfectly with the tanginess of cream cheese in these Lemon Cheesecake Bars. Just a little bit of sugar softens the bite. Sitting atop a graham cracker crust, these cool and creamy Lemon Cheesecake Bars are topped with homemade Creme Chantilly and fresh raspberries. A swirl of lemon curd provides both a visual flair and an extra pop of lemon flavor.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
6 tablespoons unsalted butter, melted

Lemon Cheesecake

3 packages (8 oz each) cream cheese, softened
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
3/4 cup sour cream
1/3 cup fresh lemon juice
1/4 cup all-purpose flour*
Zest of 1 lemon
3 large eggs
3/4 cup lemon curd

Optional Garnish

Creme Chantilly
Raspberries
Mint leaves

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Place a large sheet pan on very bottom oven rack and fill 1/2 way with water. Preheat oven to 325°F.
Place a sheet of parchment paper in a 9 X 13-inch pan, securing sides with clips.
Stir together graham cracker crumbs, sugar, and melted butter. Press evenly in bottom of prepared pan. Set aside.
Mix cream cheese and sugar in a large mixing bowl until creamy. Add sour cream, lemon juice, flour, and lemon zest. Mix again.
Add eggs and beat just until mixed in completely.
Pour batter into prepared crust. Use a spoon to drop lemon curd all over cheesecake batter.
Use a knife to gently swirl it together. Be careful not to disturb crust. Remove clips from sides of pan.
Place cheesecake on oven rack directly over steaming water. Bake 45-48 minutes.
Remove and place on wire rack to cool one hour, then refrigerate 4-6 hours or until completely chilled.
Serve with whipped cream, raspberries, and mint leaves.