Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • ⅛ teaspoon salt
  • 24 ounces (680g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons (30-45 ml) lemon juice, freshly squeezed

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of the prepared baking pan lined with parchment paper.
  2. Bake the crust for 8-10 minutes at 350°F (175°C). Let cool slightly while preparing the filling.
  3. Beat softened cream cheese and sugar until smooth and creamy using an electric mixer.
  4. Beat in eggs one at a time, then stir in heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until just combined; do not overmix.
  5. Pour the cheesecake filling evenly over the cooled crust.
  6. Bake at 325°F (160°C) for 30-35 minutes, or until the center is just set.
  7. Turn off the oven and crack the door slightly. Let the bars cool in the oven for 1 hour. Remove from the oven and cool completely at room temperature. Cover and chill in the refrigerator for at least 2 hours before cutting into bars.
  8. Whisk together powdered sugar and lemon juice until smooth. Drizzle over the chilled cheesecake bars before cutting.
  9. Cut into bars and serve cold.