Citrus Cheesecake Bars Recipe

Graham cracker crumbs: Crushed graham crackers used to form the base crust of the cheesecake bars.

Melted butter: Helps bind the graham cracker crumbs together to create a firm crust.

Cream cheese: The main ingredient for the cheesecake filling, providing a rich and creamy texture.

Sugar: Sweetens the cheesecake filling to balance the tanginess of the citrus.

Eggs: Adds structure and stability to the cheesecake filling.

Vanilla extract: Enhances the overall flavor of the cheesecake filling.

Lemon juice: Adds a fresh, tangy flavor to the cheesecake filling.

Orange zest: Provides a burst of citrus aroma and flavor to the cheesecake filling.

When pressing the graham cracker crumbs and melted butter mixture into the baking pan, use the bottom of a measuring cup to ensure an even and compact crust. This helps to create a sturdy base for the cheesecake filling and prevents it from crumbling when you cut the bars.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and slightly sweet flavor that works well as a base for cheesecake bars.

• melted butter - Substitute with margarine: Margarine can be used in place of butter to provide the necessary fat and moisture for the crust.

• softened cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a similar creamy texture and tangy flavor, though it may be slightly less rich.

• sugar - Substitute with honey: Honey can add sweetness and a slight floral note, though it will also add some moisture to the recipe.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a binding agent, though the texture may be slightly different.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor profile to the cheesecake bars.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative to lemon juice.

• orange zest - Substitute with lemon zest: Lemon zest can provide a similar citrus aroma and flavor, though it will be slightly more tart.

• Once your citrus cheesecake bars have cooled completely, cover the baking pan tightly with plastic wrap or aluminum foil to keep them fresh. Alternatively, you can transfer the bars to an airtight container.
• Store the covered cheesecake bars in the refrigerator. They will stay fresh for up to 5 days.
• For longer storage, you can freeze the citrus cheesecake bars. First, cut the bars into individual servings.
• Wrap each bar tightly in plastic wrap, ensuring there are no exposed areas. Then, place the wrapped bars in a resealable freezer bag or an airtight container.
• Label the container with the date so you can keep track of how long they’ve been stored.
• When you’re ready to enjoy a frozen bar, remove it from the freezer and let it thaw in the refrigerator for a few hours or overnight.
• For a quicker thaw, you can leave the bar at room temperature for about 30 minutes, but be cautious not to let it sit out too long to avoid any texture changes.
• If you prefer a slightly firmer texture, you can enjoy the bars straight from the freezer, but let them sit at room temperature for about 10 minutes to soften slightly before eating.

• Preheat your oven to 300°F (150°C). Place the citrus cheesecake bars on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the creamy texture of the cheesecake.

• For a quicker option, use a microwave. Place the citrus cheesecake bars on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if necessary. Be cautious not to overheat, as this can cause the cheesecake to become rubbery.

• If you prefer a more gradual reheating method, use a double boiler. Place the citrus cheesecake bars in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid or aluminum foil and heat for about 10-15 minutes. This gentle method helps retain the cheesecake's moisture and creamy consistency.

• For those who enjoy a slightly chilled cheesecake, simply let the citrus cheesecake bars sit at room temperature for 20-30 minutes. This allows them to lose the chill from the fridge without altering their texture too much.

• If you have an air fryer, preheat it to 300°F (150°C). Place the citrus cheesecake bars in the air fryer basket, ensuring they are not touching each other. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly. This method can give a slight crisp to the edges while keeping the center creamy.

• Oven: Used to preheat and bake the cheesecake bars at a consistent temperature of 350°F (175°C).

• Mixing bowl: Essential for combining ingredients like graham cracker crumbs and melted butter, as well as for beating the cream cheese and sugar mixture.

• Baking pan: The vessel where the crust and filling are assembled and baked.

• Electric mixer: Helps in beating the cream cheese and sugar until smooth and in incorporating the eggs one at a time.

• Spatula: Useful for spreading the filling evenly over the crust.

• Measuring cups: Necessary for accurately measuring ingredients like graham cracker crumbs, sugar, and melted butter.

• Measuring spoons: Used to measure smaller quantities like vanilla extract, lemon juice, and orange zest.

• Zester: Required for obtaining fresh orange zest.

• Juicer: Handy for extracting freshly squeezed lemon juice.

• Knife: Needed for cutting the cooled cheesecake into bars.

• Cooling rack: Allows the cheesecake bars to cool completely before cutting.

Prepare the crust ahead: Mix the graham cracker crumbs and melted butter the night before and store in the fridge.

Use a food processor: Quickly blend the cream cheese and sugar until smooth.

Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for easier mixing.

Pre-measure ingredients: Have all your ingredients measured and ready to go before you start.

Line the baking pan: Use parchment paper to line the pan for easy removal and cleanup.