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Homemade Lemon Bar Cheesecake photo

Lemon Bar Cheesecake

This Lemon Bar Cheesecake is a zesty, creamy delight that combines two favorite desserts into one irresistible treat!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 8 ounces vanilla wafers crushed or processed into crumbs
  • 3 tablespoons sugar
  • 7 tablespoons butter melted
For the Filling:
  • 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)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.