Lemon Cheesecake Bars Recipe
These lemon cheesecake bars are so creamy, so rich and lemony. Classic baked cheesecake topped with delicious lemon curd. Easy and refreshing dessert that you must try! If you are a lemon dessert lover, you need to learn how to make lemon cheesecake.
Lemon Cheesecake Bars Recipe
Ingredients
For the crust:
- 200 g 7oz Graham crackers/biscuits
- 90 g 6 Tbsp Butter, melted
For the filling:
- 2½ cups 560g Cream cheese, room temperature
- â…” cup 160g Sour cream
- 3 Eggs
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup 200g Sugar
For the topping:
- ¼ cup 60ml Lemon juice
- ½ cup 120ml water
- ½ cup 100g Sugar
- 2 tablespoons 15g Cornstarch
- 2 Egg yolks
- Pinch Salt
- 1 teaspoon lemon zest
- 2 tablespoons 30g Butter
Instructions
- DIRECTIONS1. Preheat oven to 325°F (160°C). 2. In a food processor or Ziploc bag crush cookies to fine crumbs. Add melted butter and pulse until combined. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 7-10 minutes. Set aside while making the filling. 3. In a large bowl beat cream cheese, vanilla extract, lemon zest, lemon juice and sugar until smooth. Add sour cream, beat until smooth. Add eggs, one at the time, beating to combine after each addition. 4. Pour over the crust and bake for 35-40 minutes or until center is almost set. Let cool to room temperature for one hour, then refrigerate for 4 hours. 5. Make the topping: in a small saucepan place sugar, cornstarch, salt and mix. Stir in water and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. In a medium bowl whisk egg yolks, gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into the saucepan. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Stir in butter, lemon zest. Let cool slightly. 6. Pour lemon curd over the cheesecake, spread evenly, refrigerate for one hour. 7. Release from the pan, trim the edges (optional), cut into bars, decorate with mint leaves and serve.
Amazing
Thank you 🙂
Do you use a fan or convection oven for this recipe? Thanks
How many days in advance can I make the lemon cheesecake bars?
Thank you,Cindy
I have asked many questions and never get a response? What are gram cracker biscuits? I like the lighter color than the gram crackers. Where can I purchase graham biscuits?
for the topping, can I refrigerate the cheesecake overnight and put the lemom curd after.
please answer comments recipe calls for 12 servings in a 9 x 9 pan. There is an option to do 24 servings. It also uses a 9 x 9 pan. Is that correct? It looks like you’re using a 9 x 13.
For this recipe, you can use a 9×9 pan or a 9×13 pan. Both will result in good cheesecake, but the larger the pan, the thinner the cheesecake will be.
For doubled servings (24 servings), you need a larger pan or bake in two separate pans.
Thank you for your response. Can you tell me the brand of the biscuits? I like the color of the crust with the biscuits you used. I used Graham Crackers and it has a much darker crust.
Thank you again
I am using petit beurre