Lemon Cheesecake Bars

A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. These are much better than regular lemon bars. I loved everything about this recipe, even the crust was perfect.

Photo by Trix T.
Adapted from ai.cuisine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ai.cuisine.com

Ingredients

  • 1

    9x13-inch baking pan

  • 1

    tablespoon all-purpose flour

  • 1 1/2

    cups all-purpose flour

  • 1/2

    cup confectioners' sugar

  • 3/4

    cup unsalted butter, cut into cubes

  • 1 1/2

    cups white sugar

  • 2

    eggs, beaten

  • 1

    tablespoon lemon zest

  • 1/2

    cup lemon juice

  • 2

    (8 ounce) packages cream cheese, softened

  • 1

    cup white sugar

  • 4

    eggs

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish. Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking. Bake in the preheated oven until the filling is set, about 30 minutes.

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