These elegant lemon marbled cheesecake bars are a smooth, creamy cheesecake infused with zesty lemon, elegantly swirled to create a stunning marbled effect. Perfect for spring gatherings or any occasion that calls for a refreshing dessert.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup granulated sugar
½ cup unsalted butter, melted
16 ounces cream cheese, softened
½ cup sour cream
1 cup granulated sugar
3 large eggs
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, combine the graham cracker crumbs, ½ cup of sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes until lightly golden. Remove from the oven and let cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the 1 cup of sugar and continue mixing until fully incorporated.
Add the sour cream, eggs, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of the remaining batter evenly over the first layer. Use a skewer or knife to swirl the batter gently, creating a marbled effect.
Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake bars cool in the oven with the door ajar for about 1 hour.
After cooling, refrigerate the cheesecake bars for at least 4 hours or overnight to set completely. Once set, lift the bars out of the pan using the parchment paper and cut into squares for serving.
