Lemon Cheesecake Bars

Ingredients

• 1 cup Unsalted Butter (room temperature, cut into cubes)
• 1/2 cup Granulated Sugar (for shortbread crust)
• 1 tsp Vanilla Extract (pure vanilla)
• 1/4 tsp Almond Extract (use sparingly; adds subtle almond note)
• 1 1/2 cups All-Purpose Flour (sifted)
• 2 tbsp Cornstarch (gives shortbread a melt‑in‑your‑mouth texture)
• 1/4 tsp Salt (fine sea salt)
• 8 oz Cream Cheese (room temperature, softened)
• 1/4 cup Sour Cream (room temperature; can substitute Greek yogurt)
• 1/3 cup Granulated Sugar (for cheesecake layer)
• 2 tsp Lemon Zest (zest of 2 lemons, only yellow part)
• 1 large Egg (room temperature)
• 2 large Eggs (for lemon topping, room temperature)
• 1/2 cup Granulated Sugar (for lemon topping)
• 2 tbsp All-Purpose Flour (for lemon topping, helps set curd)
• 1 pinch Salt (for lemon topping)
• 1 tsp Lemon Zest (additional zest for topping)
• 1/3 cup Fresh Lemon Juice (about 3 lemons, strained)
• 2 tbsp Powdered Sugar (for dusting just before serving)

Instructions

1. Prepare shortbread crust

   In a mixing bowl, combine the room‑temperature butter, 1/2 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp almond extract. Beat on medium speed until the mixture is just creamed and smooth.

   Time: PT5M

2. Add dry ingredients to crust

   Add 1 ½ cups sifted all‑purpose flour, 2 tbsp cornstarch, and 1/4 tsp salt to the butter mixture. Mix on low speed until the dough becomes crumbly and holds together when pressed.

   Time: PT3M

3. Press crust and bake

   Line a 9×13‑inch baking pan with parchment paper. Transfer the crumbly dough into the pan and press evenly into a flat layer, reaching the edges. Bake at 350°F for 12–15 minutes, or until the edges turn a light golden brown.

   Time: PT15M

   Temperature: 350°F

4. Beat cream cheese

   While the crust bakes, place 8 oz softened cream cheese in a clean bowl and beat on medium speed until smooth and free of lumps.

   Time: PT2M

5. Mix cheesecake layer

   Add 1/4 cup sour cream, 1/3 cup granulated sugar, 2 tsp lemon zest, and 1 large egg to the cream cheese. Beat until the mixture is uniform and glossy.

   Time: PT4M

6. Bake cheesecake layer

   Remove the crust from the oven and immediately pour the cheesecake mixture over the warm crust, spreading evenly. Return to the oven and bake at 350°F for 12–15 minutes, until the center is just set and the edges are lightly golden.

   Time: PT15M

   Temperature: 350°F

7. Make lemon topping

   In a separate bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 2 tbsp flour, a pinch of salt, 1 tsp lemon zest, and 1/3 cup fresh lemon juice (strained). Mix until smooth; avoid whipping too much air.

   Time: PT5M

8. Bake lemon topping

   Pour the lemon mixture over the baked cheesecake layer, spreading gently with a spatula. Bake at 325°F for 20–25 minutes, until the top is set but still slightly wobbly in the center.

   Time: PT25M

   Temperature: 325°F

9. Cool and chill

   Allow the bars to cool on a rack for 30–45 minutes. Then transfer the pan to the refrigerator and chill for at least 2 hours, or until fully set.

   Time: PT30M

10. Dust and serve

    Just before serving, dust the top with 2 tbsp powdered sugar. Use the parchment overhang to lift the bars out, then cut into 12 even squares.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

0.5 g