These turned out really great. You start with a graham crumb base and then you add your lemon cheesecake layer. I added a dollop of whipped cream on top but you honestly didn't even really need that! These had such a nice lemon flavour to them. You could really taste it and it was nice and refreshing! It's the perfect spring time flavour ion my opinion!
I got this recipe idea from http://blogs.delawareonline.com/secondhelpings/2013/01/11/meyer-lemon-cheesecake-bars/?nclick_check=1
For the crust I cup graham crumbs
2 tablespoons sugar
3 tablespoons unsalted butter, melted
For The Filling
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup sugar
2 large eggs
2 to 3 teaspoons lemon zest
About 3 tablespoons lemon juice
Preheat oven to 325 degrees.
Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
In a bowl, combine graham crumbs with sugar; add butter and mix until moistened.
Transfer crumb mixture to prepared pan, and pat in gently.
Bake until beginning to brown, 10 to 12 minutes.
While crust is baking, make filling.
Place cream cheese in food processor; blend until smooth.
Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
Pour mixture onto hot crust in pan; smooth top.
Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes. Cool completely in pan.
Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days).
Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares. Garnish with more lemon zest, if desired.