Lemon Bar Cheesecake
If you’re looking for a dessert that combines the creamy decadence of cheesecake with the bright, zesty flavor of lemon bars, then this Lemon Bar Cheesecake is the perfect recipe for you! It’s an extraordinary fusion that will captivate your taste buds and have everyone asking for seconds. With a buttery vanilla wafer crust, a smooth cream cheese filling, and a luscious lemon topping, this dessert is ideal for any occasion. Whether you’re hosting a summer barbecue or simply want to indulge in a delightful treat, this recipe will not disappoint.
Why This Recipe is a Keeper
This Lemon Bar Cheesecake is a keeper for several reasons. First, it offers a unique twist on two beloved desserts, uniting them into one harmonious creation. The combination of the tangy lemon flavor and the creamy cheesecake filling is simply irresistible. Second, the recipe is straightforward and requires no special baking skills, making it accessible for bakers of all levels. Lastly, it’s incredibly versatile. You can serve it chilled for a refreshing summer dessert or at room temperature for cozy gatherings. Each bite is a delightful explosion of flavors that will leave everyone craving more.
What You’ll Need
To create this delicious Lemon Bar Cheesecake, gather the following ingredients:
- 8 ounces vanilla wafers, crushed or processed into crumbs
- 3 tablespoons sugar
- 7 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Tools & Equipment Needed
Make sure you have the following tools on hand:
- 9-inch springform pan – for easy removal of the cheesecake once it’s set.
- Mixing bowls – for combining the crust and filling ingredients.
- Electric mixer – to achieve a smooth cheesecake filling.
- Rubber spatula – for scraping down the sides of the bowl.
- Measuring cups and spoons – to accurately measure ingredients.
- Cooling rack – to cool the cheesecake before refrigerating.
Lemon Bar Cheesecake — Do This Next
Step 1: Prepare the Crust
In a medium bowl, combine the crushed vanilla wafers, 3 tablespoons of sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand. Press this mixture firmly into the bottom of your springform pan to create an even layer. Bake at 350°F (175°C) for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in 1 cup of granulated sugar, mixing until combined. Then, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the fresh lemon juice, lemon zest, and vanilla extract until everything is well blended.
Step 3: Assemble the Cheesecake
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Place the springform pan in the oven and bake at 325°F (160°C) for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about an hour.
Step 4: Chill and Serve
Once the cheesecake has cooled, refrigerate it for at least 4 hours, or preferably overnight. When you’re ready to serve, carefully run a knife around the edge of the pan before releasing the springform. Dust the top with powdered sugar if desired, slice, and enjoy your delightful Lemon Bar Cheesecake!
Budget & Availability Swaps
If you’re on a budget or need some substitutions, consider the following:
- For the cream cheese, you can use a less expensive brand or a cream cheese alternative made from nut-based products.
- Granulated sugar can be substituted with a sugar substitute if you prefer a lower-calorie option.
- If you don’t have fresh lemons, bottled lemon juice is a suitable alternative, but fresh is recommended for the best flavor.
- Vanilla wafers can be swapped for graham cracker crumbs or digestive biscuits if you’re looking for a different flavor profile.
Easy-to-Miss Gotchas
When making Lemon Bar Cheesecake, there are a few common pitfalls to avoid:
- Ensure your cream cheese is softened to room temperature for a smoother filling.
- Don’t overmix the cheesecake batter after adding the eggs, as this can incorporate too much air and cause cracks.
- Allow the cheesecake to cool gradually in the oven to prevent sudden temperature changes that can lead to cracks.
- Always refrigerate the cheesecake for several hours before serving to allow it to set properly.
Storage & Reheat Guide
To store your Lemon Bar Cheesecake, follow these guidelines:
- Cover the cheesecake tightly with plastic wrap or aluminum foil to prevent it from absorbing odors in the refrigerator.
- It will keep well in the fridge for about 5-7 days.
- If you want to store it longer, you can freeze individual slices by wrapping them in plastic wrap and then in foil. They can be frozen for up to 3 months.
- To reheat, simply thaw in the refrigerator overnight and serve cold or at room temperature.
Quick Questions
Can I make the Lemon Bar Cheesecake ahead of time?
Absolutely! This dessert is perfect for making in advance. It’s best to prepare it a day ahead to allow it to chill and set properly.
Can I use a different type of cookie for the crust?
Yes! While vanilla wafers create a delightful flavor, you can use graham crackers or even chocolate cookies for a different taste.
What if I don’t have fresh lemons?
You can use bottled lemon juice as a substitute, but keep in mind that fresh lemons provide a brighter, more vibrant flavor.
Can I add toppings to the cheesecake?
Definitely! Fresh berries, whipped cream, or a drizzle of lemon glaze can enhance the presentation and flavor of your Lemon Bar Cheesecake.
One Pan, More Ideas
If you love this Lemon Bar Cheesecake, you might also enjoy:
- Key Lime Shortbread Bars Recipe – A tart and sweet treat that’s perfect for summer.
- Peppermint Cheesecakes – A festive dessert with a refreshing twist.
- Caramel Cheesecake Bites – Bite-sized indulgence for any occasion.
Bring It Home
This Lemon Bar Cheesecake is not just a dessert; it’s an experience. The refreshing lemon flavor, combined with the creamy texture, creates a symphony of taste that’s perfect for any gathering. Whether you’re celebrating a special occasion or simply enjoying a quiet evening at home, this cheesecake is sure to impress. Serve it with a smile, and watch as your guests savor each bite. Get ready for compliments, and don’t be surprised if they request the recipe! Enjoy the blissful combination of lemon and cheesecake, and let this dessert become a beloved staple in your baking repertoire.
Lemon Bar Cheesecake
Ingredients
Equipment
Method
- In a medium bowl, combine the crushed vanilla wafers, 3 tablespoons of sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand. Press this mixture firmly into the bottom of your springform pan to create an even layer. Bake at 350°F (175°C) for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in 1 cup of granulated sugar, mixing until combined. Then, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the fresh lemon juice, lemon zest, and vanilla extract until everything is well blended.
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Place the springform pan in the oven and bake at 325°F (160°C) for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about an hour.
- Once the cheesecake has cooled, refrigerate it for at least 4 hours, or preferably overnight. When you’re ready to serve, carefully run a knife around the edge of the pan before releasing the springform. Dust the top with powdered sugar if desired, slice, and enjoy your delightful Lemon Bar Cheesecake!
Notes
- Ensure your cream cheese is softened to room temperature for a smoother filling.
- Don’t overmix the cheesecake batter after adding the eggs to prevent cracks.
- Always refrigerate the cheesecake for several hours before serving to allow it to set properly.
