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Lemon Cheesecake Bars

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Ingredients

Adjust Servings:
1 1/2 cups Graham cracker crumbs For the crust
1/4 cup Granulated sugar For the crust
1/2 cup. melted Unsalted butter For the crust
16 oz (2 packages), softened Cream cheese For the cheesecake filling
3/4 cup Granulated sugar For the cheesecake filling
2 Large eggs For the cheesecake filling
1 teaspoon Vanilla extract For the cheesecake filling
Zest of 1 lemon For the cheesecake filling
Juice of 1 lemon For the cheesecake filling
3 Large eggs For the lemon curd topping
3/4 cup Granulated sugar For the lemon curd topping
Zest of 2 lemons For the lemon curd topping
Juice of 3 lemons For the lemon curd topping
1/2 cup, cubed Unsalted butter For the lemon curd topping

Nutritional information

138kcal
Calories
18g
Carbs
2g
Protein
7g
Fat

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Lemon Cheesecake Bars

Cuisine:
  • 1 hour
  • Serves 16
  • Easy

Ingredients

Directions

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  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish.
  3. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully combined.
  4. Pour the cheesecake filling over the graham cracker crust and spread it out evenly.
  5. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely.
  6. While the cheesecake is cooling, make the lemon curd topping. In a heatproof bowl set over a pot of simmering water (double boiler method), whisk together the eggs, sugar, lemon zest, and lemon juice. Add the butter and continue whisking until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
  7. Once the lemon curd has thickened, pour it over the cooled cheesecake layer, spreading it out evenly.
  8. Refrigerate the lemon cheesecake bars for at least 4 hours, or until set.
  9. Once chilled, use the parchment paper overhang to lift the bars out of the baking dish. Cut into squares and serve. Enjoy your delicious lemon cheesecake bars!

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