Dessertscakemehometonight3.8
Lemon Cheesecake Bars
A shortbread crust, creamy vanilla cheesecake filling, tart lemon curd filling, and crumb topping.
👥 9 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 1h🔥 Cook: 50 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- saucepan
- strainer
- spatula
📝 Preparation Steps
1
Shortbread Crust
2
Preheat oven to 350 F. Prepare an 8x8 baking pan with nonstick cooking spray and parchment paper.
3
In a mixing bowl, whisk together all-purpose flour, granulated sugar, and salt. Add in cubed unsalted butter. Mix with an electric hand mixer until the butter is well dispersed and the mixture becomes crumbly.
all-purpose flour1 cup½ cup all-purpose flour¼ cup granulated sugargranulated sugar1 cup½ cup granulated sugar
4
Pour the shortbread crumbles into the prepared 8x8 baking pan and press into the bottom of the pan to create the crust.
5
Bake the crust for about ⏱️ 15 minutes. Remove from the oven and allow to cool for a few minutes.
6
Cheesecake Filling
7
In a mixing bowl, combine cream cheese and granulated sugar. Cream together with an electric hand mixer until smooth.
cream cheese (room temperature)8 oz¼ cup granulated sugargranulated sugar1 cup½ cup granulated sugar
8
Add in vanilla extract and egg and continue to mix until combined and smooth.
vanilla extract1 tspegg (room temperature)1egg yolks5
9
Lemon Curd Filling (Make ahead of time)
10
Add egg yolks, granulated sugar, and lemon juice to a medium saucepan. Whisk until combined. Place over low heat on the stovetop. Cook the mixture, stirring occasionally for approximately 10 to ⏱️ 15 minutes until the mixture thickens.
egg (room temperature)1egg yolks5¼ cup granulated sugargranulated sugar1 cup½ cup granulated sugar
11
Once the mixture thickens, add in lemon zest and stir until combined. Remove the saucepan from the heat. Add the cubed unsalted butter, one piece at a time, whisking in between each addition until combined and smooth.
lemon zest1 tsp
12
Pour the lemon curd through a fine mesh strainer into a heat-proof container to remove any lumps. Cool the lemon curd to room temperature and transfer to the refrigerator to chill for at least ⏱️ 2 hours.
13
Crumb Topping
14
Combine all-purpose flour, granulated sugar, and melted unsalted butter in a small bowl. Mix to make a crumbly streusel topping.
all-purpose flour1 cup½ cup all-purpose flour¼ cup granulated sugargranulated sugar1 cup½ cup granulated sugar
15
Assembling the Lemon Cheesecake Bars
16
Reduce the heat of the oven to 325° F.
17
Spread the cheesecake filling onto the cooled shortbread crust. Use an offset spatula to create an even layer.
18
Drizzle the lemon curd filling over the cheesecake filling and spread evenly with an offset spatula. Sprinkle on the crumb topping in an even layer.
19
Bake the lemon cheesecake bars for ⏱️ 30-35 minutes. The center of the bars will still be a bit jiggly.
20
Cool the bars to room temperature. Cover with plastic wrap and chill in the refrigerator for at least ⏱️ 4 hours. To serve, lift the lemon cheesecake bars out of the pan using the parchment paper and cut into squares.
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