lemon cheesecake bars
Lemon bars are plentiful, but if you want something a bit more unique, make these lemon cheesecake bars. There are three distinct layers, and you’re going to love each one! Plus, there is so much lemon flavor throughout, which makes it perfect for Easter!
INGREDIENTS
For the crust:
– 16 tbsp unsalted butter, room temperature
– 1/2 cup white granulated sugar
– 1 1/2 tsp vanilla extract
– 1/4 tsp almond extract
– 2 1/3 cups all-purpose flour
– 2 tbsp cornstarch
– 1/4 tsp kosher salt
For the cheesecake layer:
– 8 oz cream cheese, room temperature
– 1/3 cup sour cream
– 1/4 cup white granulated sugar
– 2 tsp lemon zest
– 1 large egg
For the lemon layer:
– 6 large eggs
– 2 cups white granulated sugar
– 6 tbsp all-purpose flour
– 1/4 tsp kosher salt
– 2 tsp lemon zest
– 1 cup lemon juice
– 2 tbsp powdered sugar
INSTRUCTIONS
For the crust:
– Preheat the oven to 350°F. Line a 9×13 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.
– 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.
– 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.
– 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.
