Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (71g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • ⅓ cup (80ml) heavy cream
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan. Chill for 30 minutes.
  2. Preheat oven to 350°F (175°C).
  3. Bake the crust for 8 minutes. Let cool.
  4. Beat softened cream cheese and sugar until smooth and creamy.
  5. Beat in the eggs one at a time, then stir in the heavy cream, lemon juice, lemon zest, vanilla extract, and all-purpose flour until just combined.
  6. Pour the cheesecake filling over the cooled crust. Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly.
  7. Turn off the oven, and crack the oven door slightly. Let the lemon cheesecake bars cool in the oven for 1 hour.
  8. Transfer the cooled bars to the refrigerator and chill for at least 4 hours, or preferably overnight, before slicing and serving.