Lemon Cheesecake Bars

Instructions

1. Prepare the baking dish
   Preheat oven to 325°F (165°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out easily.
2. Make the crust
   In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven and allow to cool slightly while preparing the filling.
3. Prepare the cheesecake filling
   In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Add lemon juice, lemon zest, and vanilla extract, mixing until just combined. Fold in sour cream, flour, and salt until smooth.
4. Bake the cheesecake
   Pour the filling over the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle.
5. Cool properly
   Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour. This slow cooling helps prevent cracks. After an hour, remove from oven and cool completely at room temperature.
6. Chill and slice
   Refrigerate the cheesecake for at least 4 hours or overnight. Once chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Slice into bars with a clean, sharp knife, wiping the blade between cuts for neat slices.