Lemon Cheesecake Bars
Mini dessert bars feature praline crumb crust topped with creamy lemon cheesecake filling. Bars are topped with fresh blueberry, strawberry and cherry sauces.
Ingredients
Praline Crust:
- 200 grams graham crackers (12 crackers)
- 90 grams whole or chopped pecans (3/4 cup)
- 113 grams unsalted butter (1 stick OR 1/2 cup)
- 1 grams fine sea salt (1/4 teaspoon)
- 110 grams light or dark brown sugar (1/2 cup)
- 42 grams unsalted butter (3 tablespoons), melted
Lemon Cheesecake Filling:
- 448 grams grams cream cheese (16 ounces), softened
- 12 grams fresh lemon zest (2 tablespoons)
- 5 grams fresh lemon juice (1 teaspoon)
- 250 grams granulated sugar (1-1/4 cups)
- 60 grams sour cream (1/4 cup)
- 32 grams all-purpose flour (1/4 cup)
- 5 grams vanilla bean paste (1 teaspoon)
- 100 grams egg (2 large), beaten
Instructions
Praline Crust:
- Preheat oven to 350 degrees F.
- Line a large sided baking tray with parchment paper. Arrange the graham crackers in the center of the tray on the parchment.
- Sprinkle the pecans over the crackers. Set aside.
- Add the unsalted butter, fine sea salt and brown sugar to a small saucepan.
- Melt the butter and sugar over medium heat. Whisk smooth. Bring the mixture to a boil and continue stirring for about 2 minutes.
- Pour the hot sugar mixture over the crackers and pecans. Use a spatula to spread the mixture evenly over the crackers.
- Bake in preheated oven for 10 minutes.
- Remove from oven. Cool completely at room temperature. Break up the crackers and add to food processor bowl. Pulse until crumbs. Add melted butter to food processor. Pulse until crackers have been processed into crumbs.
- Line the bottom and two opposite sides of a 9-inch square pan with parchment paper, leaving enough parchment on the two opposite ends to create handles for lifting the cheesecake bars out of the pan. Press the crumbs into the bottom of the pan. Use a flat bottomed glass or small offset spatula to create an even crust.
- Refrigerate until ready to use.
Filling:
- Add the softened cream cheese to a stand mixer bowl. Beat on medium speed until creamy, about 3 minutes.
- Add fresh lemon zest, fresh lemon juice, and granulated sugar to cream cheese. Beat on low for about 1 minute. Scrape down sides of bowl, if necessary.
- Add sour cream, all-purpose flour, and vanilla bean paste to cream cheese mixture. Beat on low for about 30 seconds. Scrape down sides of bowl, if necessary.
- Add beaten eggs to cheesecake mixture. Beat on low just until incorporated.
- Pour cheesecake filling over crust in prepared pan.
- Bake in preheated oven for 35 minutes, or until cheesecake is set. Remove pan from oven and cool on wire rack to room temperature. Chill in refrigerator for at least two hours, preferably overnight.
- Remove from pan using parchment handles. Serve slightly chilled. Dollop with whipped cream or garnish with fruit sauces, if desired.