Cheesecake Lemon Bars
Even though it’s not officially summer, nothing says summer to me like the first lemon dessert of the season.
A few weeks ago, a neighbor invited Roger and me over for dinner, and I jumped at the opportunity to bring a dessert since I had been itching to try this recipe for cheesecake lemon bars. If you like cheesecake and you like lemon bars, I can’t imagine a more perfect combination.
You literally make a lemon bar layer and a cheesecake layer, place one over the other and top off this delicious combo with a sour cream layer. The dessert was a huge success as we all had a second small bar after the first. Obviously, we didn’t cut the first bar large enough!
Enjoy…
One year ago: Almost Flourless Chocolate Cake
Two years ago: Louise’s Baked Beans
Three years ago: Macadamia Double Decker Brownie Bars
Four years ago: Killer Buzzwich
Cheesecake Lemon Bars
Ingredients for the Shortbread Layer
- 1 1/2 cups flour
- 1/2 cup confectioners’ sugar
- 1/4 tsp salt
- 3/4 cup (12 tbl.) unsalted butter, cold and diced into small cubes
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Ingredients for Lemon Layer
- 1 1/2 cups granulated sugar
- 1 tbl. flour
- 4 large eggs
- 1/2 cup lemon juice
- 1 1/2 tbl. lemon zest
Ingredients for Cheesecake Layer
- 2 (8 oz.) pkg. cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Sour Cream Layer
- 1 cup (8 oz.) sour cream
- 4 tbl. confectioners’ sugar
Directions for the Shortbread Layer
Preheat oven to 350o F. Butter a 13 by 9-inch baking dish, set aside.
In a mixing bowl whisk together flour, powdered sugar and salt. Using a pastry cutter or fork, cut butter into flour mixture until it resembles coarse meal. Pour mixture into prepared baking dish and spread and pat into an even layer. Bake in preheated oven until set, about 15 – 18 minutes. Set aside to cool slightly while preparing fillings.
Directions for the Lemon Layer
In a mixing bowl whisk together sugar, flour, eggs, lemon juice, and lemon zest until well blended. Set aside (don’t pour into crust yet, you don’t want it to soak into the shortbread layer while you’re preparing cheesecake filling).
Directions for the Cheesecake Layer
In a mixing bowl, using an electric hand mixer set on low speed, cream together cream cheese and granulated sugar until smooth, about 30 seconds. Mix in eggs one at a time adding in vanilla with second egg. Mix in 1/4 cup sour cream. Tap bowl against countertop about 10 times to release any large air bubbles.
Pour lemon filling over crust then evenly pour cheesecake filling over lemon layer. Skim off any air bubbles. Gently spread cheesecake filling into an even layer. Bake in preheated oven until filling only jiggles slightly, about 29 to 33 minutes. Remove from oven and allow to cool at room temperature 45 minutes; then transfer to refrigerator and chill at least 2 hours.
Directions for the Sour Cream Layer
In a small mixing bowl whisk together sour cream and powdered sugar. Spread into an even layer over chilled bars. Cut into squares. Store in an airtight container in refrigerator.
Source: A recipe from Cooking Classy