Ingredients:

  • 1 ½ cups (150 g) graham cracker crumbs
  • ½ cup (113 g) unsalted butter, melted
  • ¼ cup (50 g) granulated sugar
  • 16 oz (450 g) Philadelphia cream cheese, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) sour cream
  • 1 tablespoon lemon juice (freshly squeezed)

Instructions:

  1. Prepare the Pan: Line the baking pan with parchment paper or grease it lightly.
  2. Make the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture tightly into the bottom of the prepared pan.
  3. Bake the Crust: Preheat the oven to 325°F (163°C). Bake the crust for 10-12 minutes until golden and set. Allow to cool for a few minutes.
  4. Prepare the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until combined. Add eggs one at a time, blending after each addition. Mix in vanilla extract, sour cream, and lemon juice until fully incorporated.
  5. Combine and Bake: Pour the filling over the cooled crust and spread evenly. Bake for 30-35 minutes until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool gradually.
  6. Chill: Refrigerate the cheesecake bars for at least 4 hours or overnight for best results. Once chilled, lift from the pan and cut into bars.