Creamy Ricotta & Lemon Cheesecake Bars
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
2 cups ricotta cheese
8 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
2 tsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/4 cup sour cream
For the Topping:
1/4 cup powdered sugar (for dusting)
Directions
Prepare the Crust:
Preheat the oven to 325°F (165°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a greased 9×9-inch baking dish to form a crust.
Bake for 8-10 minutes or until the crust is lightly golden. Remove from the oven and let it cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat together the ricotta cheese, cream cheese, and sugar until smooth.
Add the eggs, one at a time, beating well after each addition.
Stir in lemon zest, lemon juice, and vanilla extract until combined.
Mix in sour cream for added creaminess.
Assemble the Cheesecake Bars:
Pour the cheesecake filling over the cooled crust and spread it out evenly.
Bake for 45-50 minutes, or until the center is set but still slightly jiggly. The edges should be golden.
Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for about 1 hour.
Chill and Serve:
Refrigerate the cheesecake bars for at least 4 hours or overnight to fully set.
Before serving, dust with powdered sugar for a touch of sweetness.
Serve:
Slice into squares and enjoy the creamy, zesty delight of Ricotta & Lemon Cheesecake Bars!
Nutritional Info (Per Serving – Approx. 9 Servings)
Calories: 290
Protein: 6g
Carbs: 31g
Fat: 18g
Fiber: 1g
Sugar: 19g
