Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.25 cup (50g) Granulated sugar for the crust
  • 1 pinch Fine sea salt
  • 16 oz (450g) Full-fat cream cheese, softened
  • 0.75 cup (150g) Granulated sugar for the filling
  • 2 Large eggs, room temperature
  • 0.25 cup (60ml) Freshly squeezed lemon juice
  • 1 tbsp Lemon zest, freshly grated
  • 1 tsp Pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (180°C) and line your 8x8 pan with parchment paper.
  2. Mix the 1.5 cups graham cracker crumbs, 6 tbsp melted butter, 0.25 cup sugar, and salt in a bowl. Note: It should look like wet sand.
  3. Firmly press the mixture into the bottom of your pan using the back of a measuring cup.
  4. Blind bake the crust for 8 minutes until it smells nutty and looks slightly golden.
  5. In a large bowl, beat the 16 oz softened cream cheese and 0.75 cup sugar until completely smooth with no lumps.
  6. Incorporate the 2 eggs one at a time on low speed. Mix only until the yellow streaks disappear.
  7. Stir in the 0.25 cup lemon juice, 1 tbsp zest, and 1 tsp vanilla using a rubber spatula.
  8. Pour the filling over the warm crust and bake for 30 to 35 minutes until the edges are set and the center slightly jiggles.
  9. Let the pan sit on a wire rack for 1 hour, then move to the fridge for at least 3 hours.
  10. Lift the parchment paper out and cut into 16 squares with a warm, clean knife.