Lemon Cheesecake Bars
A modern twist on a classic lemon bar, this three-layer delight provides melt-in-your-mouth deliciousness. A crumbly crust fuses with a creamy cheesecake layer. Tart flavors of lemon custard top the bar. This dessert is the perfect springtime treat with bright flavors and a soft texture.
Servings: 12 servings
Ingredients
For the crust
- 16 tbsp (2 sticks) unsalted butter room temperature
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract
- 2 ⅓ cups all-purpose flour
- 2 tbsp cornstarch
- ¼ tsp kosher salt
For the cheesecake layer
- 8 oz cream cheese room temperature
- ⅓ cup sour cream
- ¼ cup granulated sugar
- 2 tsp lemon zest
- 1 large egg
For the lemon layer
- 6 large eggs
- 2 cups granulated sugar
- 6 tbsp all-purpose flour
- ¼ tsp kosher salt
- 2 tsp lemon zest
- 1 cup fresh lemon juice
- 2 tbsp sifted powdered sugar
Instructions
For the crust
- Preheat the oven to 350°F. Line a 9 x 13-inch baking dish with a parchment paper sling running in both directions.
- In the bowl of an electric mixer, combine the butter and sugar. Beat on medium until evenly combined, scraping the bowl as needed, 3-4 minutes. Add the vanilla extract, almond extract, flour, cornstarch, and salt. Beat until combined (it will be slightly crumbly), 2-3 minutes.16 tbsp (2 sticks) unsalted butter, ½ cup granulated sugar, 1 ½ tsp vanilla extract, ¼ tsp almond extract, 2 ⅓ cups all-purpose flour, 2 tbsp cornstarch, ¼ tsp kosher salt
- Press the dough into the prepared baking dish and press it into an even layer. Bake in the preheated 350°F oven until it is set and golden brown, 20-22 minutes. Remove and set aside.
For the cheesecake layer
- In a bowl, beat the cream cheese until it is smooth. Scrape the bowl, and add the sour cream, sugar, lemon zest, and egg. Beat until it is evenly combined, 2-3 minutes.8 oz cream cheese, ⅓ cup sour cream, ¼ cup granulated sugar, 2 tsp lemon zest, 1 large egg
- Pour the cheesecake mixture on top of the warm baked crust. Spread completely to the edges, covering any space between the crust and the pan. Bake until the cheesecake is set and slightly golden around the edge, 12-14 minutes. Remove from the oven and turn the temperature down to 325°F.
For the lemon layer
- In a bowl, whisk the eggs until they are evenly combined. Add the sugar, flour, salt, lemon zest, and lemon juice. Whisk to combine.6 large eggs, 2 cups granulated sugar, 6 tbsp all-purpose flour, ¼ tsp kosher salt, 2 tsp lemon zest, 1 cup fresh lemon juice
- Hold a spatula or spoon over the warm cheesecake layer and pour the lemon mixture onto the spatula to create a gentle stream and not break the cheesecake layer. Bake in the 325°F oven until the lemon layer is just set around the edges and still jiggly in the center, 24-26 minutes.
- Remove from the oven and cool fully on the counter, 2 hours. Chill in the refrigerator until fully set, 4-6 hours. Use the parchment slings to remove the bars. Dust with powdered sugar, slice, and serve.2 tbsp sifted powdered sugar
Video
Notes
When first creaming the butter for the crust, mix until it's creamed. The point is not to aerate the butter; it's simply to ensure all the ingredients are combined.
Lining the dish with parchment paper allows for easy removal from the pan, making it more straightforward to cut and serve the bars. However, this only works if the pan is well-lined. This means covering all sides as well as the bottom.
Pause and wipe down the bowl with a spatula when mixing the layers. This ensures every ingredient is mixed together thoroughly.
Don't worry about letting the crust cool before adding the additional layers. The residual heat from the crust will actually help the cheesecake layer spread out more evenly.
When distributing the custard layer, be gentle. Pour the custard onto a spatula just over the bars. This distributes the mixture without hitting the bars forcefully. Otherwise, it can break a hole through the cheesecake layer.
When removing the bars from the oven after the final baking, you want them to jiggle slightly in the center. This will eventually set and will prevent them from cracking.
Nutrition
Serving: 1serving | Calories: 553kcal