These Lemon Cheesecake Bars are a delightful dessert combining a buttery crust with a creamy lemon-infused cheesecake topping.
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
Using parchment paper can make removing the bars easier.
In a mixing bowl, combine the flour and sugar. Add the butter and mix until crumbly.
Chill the butter slightly for easier mixing.
Press the crust mixture into the prepared pan evenly.
Use the back of a spoon to smooth the crust.
Bake the crust for 15 minutes, then let it cool.
Allow the crust to cool completely before adding the filling.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Scrape down the sides of the bowl to ensure even mixing.
Add the lemon zest, sour cream, and lemon juice to the mixture and beat until combined.
Fresh lemon juice enhances the flavor significantly.
Add the eggs and vanilla extract, mixing until just combined.
Avoid overmixing to prevent air bubbles.
Pour the filling over the cooled crust and spread evenly.
Tap the pan gently to remove any air bubbles.
Bake for 35-40 minutes until the center is set.
Check for doneness by gently shaking the pan; the center should jiggle slightly.
Let the bars cool completely, then refrigerate for at least 2 hours before slicing.
Chilling helps the bars set for cleaner slicing.
Slice into squares and serve.
Dip the knife in hot water for clean cuts.
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