Line the bottom of a 9-inch square baking pan with parchment paper, leaving overhang for easy removal.
In a bowl, combine the graham cracker crumbs, sugar, and a pinch of salt. Pour in the melted butter and stir until the mixture is evenly coated and resembles wet sand.
Press this crumb mixture firmly into the prepared pan, spreading evenly across the bottom. Use the back of a spoon or a spatula to smooth the surface, then bake at 160°C (320°F) for 10 minutes until fragrant and slightly golden. Cool on a wire rack.
While the crust cools, beat the softened cream cheese with a hand mixer until silky and smooth, about 2-3 minutes. Add the sugar and continue mixing until combined and fluffy.
One at a time, add eggs to the cream cheese mixture, beating on low speed after each addition just until incorporated. Then stir in vanilla extract and lemon zest for a fresh, fragrant flavor.
Pour the creamy filling over the cooled crust, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles and ensure an even surface.
Bake at 160°C (320°F) for 25-30 minutes until the edges are set but the center still jiggles slightly. This gentle baking prevents cracks and keeps the texture smooth.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes to prevent cracking from sudden temperature changes.
Remove the pan from the oven and cool completely at room temperature. Then refrigerate uncovered for at least 4 hours or overnight to set fully.
Using the parchment overhang, lift the cheesecake out of the pan and place it on a cutting board. Slice into squares with a sharp knife, wiping the blade between cuts for clean edges.
Serve the bars chilled, optionally dusted with powdered sugar or topped with fresh berries for extra flair. Enjoy the smooth, creamy texture with a crisp crust in every bite!
