Dessertscookingclassy4.6
Cheesecake Lemon Bars
Such a rich and decadent brightly lemony treat! You get a layer of crust, a tangy lemon bar, a sweet cheesecake filling and a rich sour cream topping. Such a refreshing dessert!
👥 20 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish, set aside.
2
For the shortbread layer: In a mixing bowl whisk together flour, powdered sugar and salt. Using a pastry cutter or fork, cut butter into flour mixture until it resembles coarse meal.
3
Pour mixture into prepared baking dish and spread and pat into an even layer. Bake in preheated oven until set, about ⏱️ 15 - 18 minutes. Set aside to cool slightly while preparing fillings.
4
For the lemon layer: In a mixing bowl whisk sugar and flour, then add in lemon zest, lemon juice and eggs whisk until well blended. Set aside.
large eggs2(8 oz) sour cream1 cup(34g) powdered sugar4 Tbsp
5
For the cheesecake layer: In a mixing bowl, using an electric hand mixer set on low speed, cream together cream cheese and granulated sugar until smooth, about ⏱️ 30 seconds.
6
Mix in eggs one at at time adding in vanilla with second egg. Mix in 1/4 cup sour cream. Tap bowl against countertop about 10 times to release any large air bubbles.
large eggs2(8 oz) sour cream1 cup(34g) powdered sugar4 Tbspcups (213g) all-purpose flour (scoop and level to measure)1 1/2cup (68g) powdered sugar1/2cup (6 oz) unsalted butter, ( cold and diced into small cubes)3/4cups (300g) granulated sugar1 1/2cup (4.6 oz) lemon juice1/2cup (165g) granulated sugar3/4cup (2 oz) sour cream1/4
7
Pour lemon filling over crust, then evenly drizzle cheesecake filling by the spoonful over lemon layer (work to evenly distribute, layers will separate once baked). Skim off any air bubbles.
8
Gently spread cheesecake filling into an even layer. Bake in preheated oven until filling only jiggles slightly, about ⏱️ 29 - 33 minutes.
9
Remove from oven and allow to cool at room temperature ⏱️ 45 minutes then transfer to refrigerator and chill at least ⏱️ 2 hours.
10
For the sour cream layer: In a small mixing bowl whisk together sour cream and powdered sugar. Spread into an even layer over chilled bars.
11
Cut into squares. Store in an airtight container in refrigerator.
Nutrition Facts
calories
285 kcal
fat Content
18 g
serving Size
1 serving
sugar Content
16 g
sodium Content
133 mg
protein Content
4 g
cholesterol Content
99 mg
carbohydrate Content
25 g
saturated Fat Content
10 g
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