Cheesecake Lemon Bars
User Reviews
5.0
12 reviews
Excellent
Cheesecake Lemon Bars
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Lemon bars with a layer of cheesecake baked in. Absolutely a lemon lover's dream come true!
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Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup cornstarch
- ¼ cup white sugar
- ½ cup salted butter
- 2 tablespoons grated lemon zest
Cream Cheese Layer
- 1 package (8 ounce/226 cream cheese cubed
- ½ cup white sugar
- 1 egg
Lemon Layer
- 4 extra-large eggs room temperature
- 1⅔ cups white sugar
- ⅔ cup all-purpose flour
- ⅔ cup lemon juice 2 to 3 large lemons
Instructions
- Preheat the oven to 350°Grease a 9- × 9-inch baking pan.
- Cut out a 9- × 9-inch square of parchment paper and lay on top of the greased bottom of the pan
- For the crust, use a pastry blender to combine the flour, cornstarch, sugar, butter, and lemon zest until the mixture is coarse crumbs, with the butter worked in. Press the dough into the greased baking pan, on top of the parchment paper. Bake for 15 minutes, until lightly browned. Remove and place the pan on a wire rack to cool slightly. Leave the oven switched on.
- For the cream cheese layer, fit a stand mixer fitted with the paddle attachment. Beat the cream cheese and sugar together until light and creamy, 3 to 4 minutes. Beat in the egg completely, then pour the mixture onto the warm crust. Return to the oven and bake for 10 to 15 minutes, until slightly set on top. You need to have the top cooked in a slight crust so the lemon layer doesn’t seep through when poured on top. Remove. Leave the oven switched on.
- For the lemon layer, whisk together all the ingredients by hand. Gently pour over the cream cheese layer, trying not to disturb it. Spread out the lemon in an even layer.
- Return to the hot oven and bake for another 25 to 30 minutes, until the filling is just set in the center.
- Cool at room temperature, then refrigerate uncovered to letthe filling set completely. This should be refrigerated at least 3 hours, but more time may be needed.
- Sprinkle with icing sugar if desired. Slice into squares to serve.
- These can be stored in an airtight container for 2 to 3 days in the refrigerator, or frozen in a freezer-safe container for up to 3 months.
Notes
- Nutritional values may vary.
- You can double this recipe and bake in a 9x13 pan for even thicker bars that you serve as a "dessert slice" and not dainties.
Nutrition Information
Show Details
Calories
234kcal
(12%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
65mg
(22%)
Sodium
93mg
(4%)
Potassium
50mg
(1%)
Sugar
24g
(48%)
Vitamin A
355IU
(7%)
Vitamin C
3.1mg
(3%)
Calcium
20mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 93mg | 4% |
| Potassium | 50mg | 1% |
| Sugar | 24g | 48% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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