Step by step

Method

4 steps

1. 1

   Heat the oven to 325°F. Line an 8-inch square pan with parchment. Mix 1½ cups (150 g) graham cracker crumbs, ¼ cup (50 g) sugar, and 6 tablespoons (85 g) melted butter until evenly moist. Press firmly into the pan. Bake 8 minutes until fragrant; cool a few minutes while you make the filling.

2. 2

   Beat 16 oz (450 g) softened cream cheese with ⅔ cup (135 g) sugar until completely smooth and fluffy, 2–3 minutes — scrape the bowl so no lumps hide at the bottom. Beat in 2 large eggs one at a time just until blended. Mix in ⅓ cup (80 ml) sour cream or Greek yogurt, 3 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla until the batter looks silky and even. Don't whip on high after the eggs go in or you'll bake in too much air and get cracks.

3. 3

   Pour over the crust and smooth the top. Bake 28–35 minutes until the edges look set and the center still has a soft jiggle when you nudge the pan — like set pudding, not liquid. If the top browns hard or puffs a lot, it's gone too far.

4. 4

   Cool to room temp, then chill at least 3 hours (overnight is best) until firm enough to cut clean squares. Cut into 16 bars. Optional: spoon a little lemon curd on each bar before serving. You want creamy, lemony cheesecake bars with a soft set and graham base — not a cracked, overbaked brick or a soft, unset middle.