Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup lemon juice
Instructions:
- Preheat the oven to 350°F (175°C).
- In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the base of a 9×9 inch baking pan.
- In a larger bowl, blend the softened cream cheese with 3/4 cup sugar until smooth and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition. Then incorporate the vanilla extract, lemon zest, and lemon juice, stirring until everything is well combined.
- Spread the cream cheese mixture evenly over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the filling has set and is firm.
- Allow the cheesecake squares to cool completely before cutting. For the best texture, refrigerate them for at least one hour before serving.
Variations and Tips: For added flavor, try swirling in raspberry or blueberry sauce before chilling, or use it as a topping. You can make a lower-fat version by opting for light or fat-free cream cheese. If you need a gluten-free option, substitute gluten-free graham crackers for the crust.