Lemon Cheesecake Bars
A creamy, zesty dessert that combines the richness of cheesecake with the refreshing flavor of lemon, perfect for any occasion.
Equipment
- 9x9-inch Baking Pan
- Mixing Bowls:
- Stand Mixer
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup white sugar
- 1/2 cup salted butter
- 2 Tbsp grated lemon zest
- 1 package cream cheese cubed (8 oz)
- 1/2 cup white sugar
- 1 large egg
- 4 extra-large eggs room temperature
- 1 2/3 cups white sugar
- 2/3 cup all-purpose flour
- 2/3 cup lemon juice from 2 to 3 large lemons
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan. Line it with parchment paper for easy removal.
- In a mixing bowl, combine 1 cup of flour, 1/4 cup of cornstarch, 1/4 cup of sugar, 1/2 cup of melted butter, and 2 tablespoons of lemon zest. Mix until crumbly, then press into the bottom of the prepared pan. Bake for 15 minutes until lightly golden. Let cool.
- In another bowl, beat the cream cheese with 1/2 cup of sugar until smooth. Add 1 egg and blend well, then pour over the cooled crust. Bake for 10 to 15 minutes until just set.
- In a separate bowl, whisk together 4 extra-large eggs, 1 2/3 cups of sugar, 2/3 cup of flour, and 2/3 cup of lemon juice. Mix until smooth, then pour over the cream cheese layer.
- Bake for an additional 25 to 30 minutes, or until the center is set with a slight jiggle. Allow to cool to room temperature, then refrigerate for at least 3 hours to set completely.
- Before serving, sprinkle icing sugar on top and cut into squares.
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Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days.