Imagine sinking your fork into a creamy, tangy, and utterly irresistible dessert that combines the luxurious essence of vanilla bean with bright, zesty lemon – all nestled on a perfectly crisp graham cracker crust. These Vanilla Bean Lemon Cheesecake Bars are not just a dessert; they're a culinary experience that will transport you to a world of pure indulgence. Whether you're looking to impress guests or treat yourself to a sublime sweet moment, this recipe is your ticket to dessert paradise!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese
- 1 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tsp vanilla bean paste
- 1/4 tsp salt
Instructions
- Preheat your oven to 325°F (163°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. This will help prevent sticking and make it easier to cut the bars.
- In a medium bowl, combine the graham cracker crumbs and 1/4 cup of sugar. Pour in the melted unsalted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared baking dish to create an even crust. Use the back of a measuring cup or your fingers to pack it down tightly.
- Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.
- In a large mixing bowl, beat the two packages of cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add 1 cup of sugar to the cream cheese and continue to beat until well combined, about 1 minute.
- Next, add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air into the filling.
- Pour in the lemon juice, vanilla bean paste, and salt. Mix on low speed until everything is well incorporated and smooth, scraping down the sides of the bowl as needed.
- Pour the cheesecake filling over the pre-baked graham cracker crust, spreading it evenly with a spatula.
- Bake in the oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, remove the cheesecake bars from the oven and allow them to cool at room temperature for about 30 minutes. Afterward, refrigerate for at least 2 hours, or until fully chilled and set.
- Once chilled, carefully lift the cheesecake out of the baking dish using the parchment paper overhang. Cut into 16 bars using a sharp knife. Wipe the knife between cuts for cleaner edges.
- Serve the vanilla bean lemon cheesecake bars chilled, and enjoy! Optionally, you can garnish with fresh lemon zest or whipped cream for an extra touch.
Tips
- Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother, lump-free filling.
- Don't Overmix: When adding eggs, mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Baking Water Bath Alternative: If you want extra insurance against cracks, place a pan of hot water on the bottom rack of your oven while baking.
- Chill Completely: Patience is crucial! Let the bars chill for at least 2 hours to ensure they set properly and develop the best flavor.
- Clean Cutting Technique: Wipe your knife with a warm, damp cloth between cuts for those picture-perfect, clean-edged bars.
- Storage Tip: These bars can be stored in an airtight container in the refrigerator for up to 5 days, making them a perfect make-ahead dessert.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 24g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 85mg
