Celebrate citrus season with these sunny, creamy cheesecake bars that are full of lemony flavor, baked on a graham cracker crust, and then topped with gorgeous rounds of oranges.
What You Get
What You'll Need
Makes 16 bars
30 minutes active
3 hours total
Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment or a large bowl and let sit at room temperature until very soft, at least 1 hour. (Alternatively, microwave the cold cream cheese until soft, 45 to 60 seconds.)
Preheat the oven to 350ºF. Line a square baking pan (8 x 8 inches) with foil and coat with cooking spray. Melt ¼ cup butter. Place 9 graham crackers in a zippered bag, seal, and crush into crumbs with a rolling pin. In a bowl, add the melted butter, graham cracker crumbs, and a pinch of salt and stir to combine. Transfer to the prepared pan and press into an even layer with the bottom of a measuring cup.
Add ⅔ cup sugar to the softened cream cheese and beat on medium speed or whisk by hand until smooth. Add 2 eggs, 1 tablespoon lemon juice, and ¼ teaspoon salt and beat until smooth. (For extra citrusy flavor, before juicing, finely grate the zest of the lemon and 1 of the oranges, and stir in.) Pour the cream cheese mixture into the prepared crust.
Transfer the pan to the oven and bake until the edges are set but the center still jiggles slightly, 40 to 45 minutes. Place on a wire rack and let cool to room temperature, about 1½ hours. Refrigerate until chilled, at least 4 hours or overnight.
When ready to serve, prep the oranges: Cut off the tops and bottoms, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice into rounds or segments. Transfer the oranges to a bowl, and stir in 1 tablespoon honey.
Grasping the foil, lift the cheesecake slab out onto a cutting board, and cut into 16 squares. Transfer the squares to plates, top with the fresh oranges, and serve chilled.