Lemon Cheesecake Bars
A gorgeous, light and fluffy lemon cheesecake, on a crunchy biscuit base, these lemon cheesecake bars are perfect for Spring entertaining!
Ingredients
Base
- 3.5 oz melted butter approx 6.5 tbsp
- 3.5 oz graham crackers or Marie biscuits
- ⅓ cup brown sugar or sub white sugar
Cheesecake
- 8 oz cream cheese at room temperature
- ½ cup sugar
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- ¼ cup sour cream
- 1 egg
- 1 tbsp cornstarch
Instructions
Base
- Using a blender, crush up graham crackers/Marie biscuits to fine crumbs. Alternatively, place crackers in a snap lock bag and beat with a rolling pin until fine.
- Combine sugar, graham crackers and butter in a small bowl and mix together until combined.
- Line a lightly buttered 8x8"/20x20cm square baking dish with parchment paper, leaving an overhang on one side (see images in post).
- Place graham cracker base into the baking dish, and use fingertips or a measuring cup base to evenly and gently press the base into the dish. The base should be even in depth for an even cooking time.
Cheesecake
- Preheat oven to 350F/180C
- Beat cream cheese in a large bowl until smooth.
- Add sugar, egg, lemon zest, lemon juice, sour cream and cornstarch and beat on medium for 5 minutes, until mixture is smooth and silky.
- Pour cheesecake filling onto the base and use a spatula to smooth over the top to make sure you get an even cover.
- Bake in the oven for 35 to 40 minutes. Cheesecake should be firm on the outside and slightly wobbly in the middle. The cheesecake should not be overly browned.
- Cool cheesecake, then gently remove from baking dish onto a chopping board.
- Cut into 9 equal pieces and serve with lemon wedges or whipped cream.