They have a buttery graham cracker crust and a creamy, ultra-smooth lemon cheesecake filling. And quite possibly the best part is my homemade lemon curd gets swirled into the cheesecake prior to baking. I l also love topping each slice with a little more curd when serving to take them to the next level! Cheesecake is one of those desserts that gets a bad rap for being super challenging to make. But these cheesecake bars are really simple, no water bath required, and is a low-fuss recipe. With my streamlined directions and tips and tricks, you’ll be a cheesecake making professional in no time. ? I mean, don’t you want a bite of this goodness like now?!
Graham crackers: I used the classic honey graham crackers. You’ll love the thick , buttery graham cracker base layer! Cream cheese: I recommend using a good quality, full-fat cream cheese for best results. You’ll need 3 blocks at room temperature. Eggs: room temperature. You’ll need 3 eggs for this recipe. The eggs help give cheesecake its rich texture. Sour cream: You guessed it – room temperature! Full fat recommended. I love adding in a bit of sour cream to help with the airy, soft texture. Lemons: To make the lemon curd, you’ll need about 5-6 lemons to get 1 cup of freshly-squeezed lemon juice, plus 1 Tbsp. of lemon zest. Then an additional lemon for the cheesecake itself. Sugar: superfine granulated sugar or regular granulated sugar works well. Vanilla: Use a high quality vanilla extract for best results.
