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Lemon Cheesecake Bars Recipe

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4.2 from 4 reviews

These Lemon Cheesecake Bars feature a tangy lemon curd layered over a creamy lemon-infused cheesecake filling atop a buttery graham cracker crust. With a balanced sweetness and bright citrus flavor, they make a perfect dessert for any occasion.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 5 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Lemon Curd

  • 1 tablespoon lemon zest
  • ¼ cup (60 ml) lemon juice
  • 1 large egg
  • 1 large egg yolk
  • ⅓ cup (67 g) granulated sugar
  • Pinch salt
  • 3 tablespoons (42 g) unsalted butter, softened

Graham Cracker Crust

  • 1 ¼ cups (128 g) graham cracker crumbs (about 12 crackers)
  • ¼ cup (50 g) granulated sugar
  • 5 tablespoons unsalted butter, melted

Lemon Cheesecake Filling

  • 16 ounces (2 packages, 454 g) cream cheese (at room temperature)
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon flour
  • ¼ cup (60 g) sour cream (room temperature)
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice

Instructions

  1. Make the lemon curd: In a heatproof bowl set over a saucepan with simmering water, whisk together lemon zest, lemon juice, egg, egg yolk, sugar, and salt. Heat over medium-low, whisking continuously for 8-10 minutes until thickened and coats the back of a wooden spoon.
  2. Finish lemon curd: Remove from heat and stir in softened butter until melted and combined. Pour into a heatproof bowl, cover with plastic wrap, and refrigerate until cool, about 2 hours.
  3. Prepare graham cracker crust: Preheat oven to 375°F (190°C). Line an 8×8-inch pan with parchment or foil, spray with cooking spray.
  4. Mix crust ingredients: Combine graham cracker crumbs, sugar, and melted butter until crumbly.
  5. Form crust: Press crumb mixture into bottom and slightly up the sides of prepared pan.
  6. Bake crust: Bake for 8-10 minutes until set. Remove from oven and cool. Reduce oven temperature to 325°F (163°C).
  7. Make cheesecake filling: Beat cream cheese and sugar at medium speed until smooth. Add sour cream, flour, vanilla, and salt; mix to combine.
  8. Add lemon flavor: Stir in lemon zest and lemon juice; beat on low speed until combined, scraping sides as needed.
  9. Assemble and bake: Pour filling over crust and bake at 325°F for 38-40 minutes until edges are set but center is still slightly soft.
  10. Cool and chill: Let bars cool 30 minutes at room temperature, then refrigerate for 4 hours until firm.
  11. Finish and serve: Lift bars from pan using parchment. Spread chilled lemon curd on top. Cut into 12 bars and serve.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps.
  • Whisk lemon curd continuously to prevent curdling and ensure smooth texture.
  • Use fresh lemon zest and juice for best flavor impact.
  • Allow the cheesecake bars to chill thoroughly to set properly before slicing.
  • The lemon curd can be made a day ahead and stored refrigerated.

Find it online: https://cheftinaskitchen.com/lemon-cheesecake-bars-recipe/