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Easy Creamy Lemon Cheesecake Bars – Bright & Tangy Treat!

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Indulge in these delightful Creamy Lemon Cheesecake Bars that combine a buttery crumb base with a rich, tangy lemon filling. Perfect for any occasion, these bars are sure to brighten your day!

Ingredients

  • Full-Fat Block Cream Cheese
  • Granulated Sugar
  • Fresh Lemon Juice and Zest
  • Large Eggs
  • Sour Cream or Heavy Cream
  • Vanilla Extract
  • Graham Crackers or Digestive Biscuits
  • Unsalted Butter
  • Granulated Sugar (for crumbs)
  • Pinch of Salt (for crumbs)

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a food processor, pulse your graham crackers (or preferred biscuits) until they form fine crumbs.
  3. Transfer the crumbs to a medium bowl. Add the granulated sugar and a pinch of salt, then pour in the melted unsalted butter. Mix thoroughly until all the crumbs are moistened.
  4. Press about two-thirds of the crumb mixture evenly into the bottom of your prepared baking pan. Pre-bake the crumb base for 8-10 minutes, then let it cool slightly.
  5. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
  6. Gradually add the granulated sugar to the cream cheese, beating until smooth. Then, beat in the fresh lemon zest.
  7. Beat in the fresh lemon juice, vanilla extract, and sour cream (or heavy cream) until uniform and creamy.
  8. Add the eggs one at a time, beating on low speed only until each egg is just incorporated.
  9. Pour the lemon cheesecake filling evenly over the pre-baked crumb base in the pan.
  10. Evenly sprinkle the remaining one-third of the crumb mixture over the top of the cheesecake filling.
  11. Bake for 35-45 minutes, or until the edges are set and slightly golden, but the center still has a slight jiggle.
  12. Once baked, turn off the oven, crack the door open slightly, and leave the cheesecake bars inside for about 30 minutes.
  13. Remove the pan from the oven and place it on a wire rack to cool completely to room temperature.
  14. Once at room temperature, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight.
  15. Use the parchment paper overhangs to lift the entire cheesecake out of the pan. Slice into squares or bars.

Nutrition

Keywords: Ensure all ingredients are at room temperature for the best results. Don't overmix the filling after adding the eggs to prevent cracks.

Find it online: https://mamablueberry.com/easy-creamy-lemon-cheesecake-bars-bright-tangy-treat/