Lemon Cheesecake Bars

By Trix

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.

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

Details

Adapted from Ai.cuisine.com

Preparation

Step 1

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.