Preheat the oven to 350°F (175°C).
In a small bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into bottom of 9 x 9-inch baking pan.
In a larger mixing bowl, beat the cream cheese and 3/4 cup sugar until smooth.
Add the eggs one at a time, beating well after each addition. Mix the vanilla extract, lemon zest, and lemon juice until everything is well combined.
Pour the cream cheese mixture over the prepared dough, and smooth the top using a spatula.
Bake in the preheated oven for 25-30 minutes, or until the filling is cooked.
Leave it to cool completely before cutting it into squares. Place in the refrigerator for at least an hour or until ready to serve. Differences and tips For those who are a little more adventurous, you can add a layer of blueberry or raspberry sauce on top before refrigerating, or perhaps stir it through the cream cheese mixture for a lovely marbled effect. For a lower-calorie version, try replacing full-fat cream cheese with a light or fat-free option. If you have gluten sensitivity in your family, consider using gluten-free graham crackers for the crust.
Enjoy!
