Cheesecake Lemon Bars
These cheesecake lemon bars have a wonderful balance of tangy lemon flavor and creamy texture, making them a delightful treat for any occasion.
Ingredients
For the crust
- 1.5 cups all-purpose flour For structure
- 0.5 cups confectioners' sugar For sweetness
- 0.75 cups unsalted butter, cut into cubes For richness
For the lemon filling
- 4 pieces eggs For binding
- 1.5 cups white sugar For sweetness
- 1 tablespoon all-purpose flour For thickening
- 1 tablespoon lemon zest For flavor
- 0.5 cups lemon juice For tartness
For the cheesecake layer
- 2 packages cream cheese, softened For creaminess (8 ounces each)
- 1 cups white sugar For sweetness
- 2 pieces eggs, beaten For binding
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
- In a mixing bowl, combine 1.5 cups of all-purpose flour and 0.5 cups of confectioners' sugar. Whisk until well blended.
- Add cold, cubed unsalted butter to the flour mixture. Use a knife or pastry blender to cut the butter until the mixture resembles coarse crumbs.
- Press the crumbly mixture firmly into the bottom and up the sides of the prepared baking dish to form an even layer.
- Bake the crust until it turns golden brown, about 15 to 18 minutes.
Making the Filling
- In a separate bowl, whisk together 4 eggs, 1.5 cups white sugar, 1 tablespoon flour, 1 tablespoon lemon zest, and 0.5 cups lemon juice.
- Carefully pour the lemon mixture into the baked crust, skimming off any bubbles before adding the next layer.
- Mix the softened cream cheese with 1 cup of white sugar until completely blended.
- Whisk in 2 beaten eggs to the cream cheese mixture until fully combined and gentle spread it over the lemon filling.
Baking
- Return the baking dish to the preheated oven and bake until the filling is set, about 30 minutes.
Notes
For best results, ensure cream cheese is at room temperature for smooth blending, and allow the bars to cool completely before slicing.