This Lemon Bar Cheesecake is the perfect combination of sweet and tangy. You'll love the creamy texture and added lemon zest!
If you love the taste of lemon and the creaminess of cheesecake, you're not going to want to miss out on this creamy, tangy dessert. From the lemon cookie crust to the delicious lemon filling, there's a good chance that you just might eat the whole thing in one sitting.
This Lemon Bar Cheesecake is certain to be one of your favorite lemon desserts.
Lemon desserts have some of the best flavors and taste.
There's just something so insanely good about them that keeps us coming back for me. Maybe it's the fact that they offer a little bit of sweetness with a little bit of tanginess and keep our tastebuds guessing on when we're going to have the next bite.
For as long as I can remember eating desserts (which is literally forever), cheesecake and lemon flavors have been two of my favorite things.
And now that I have this amazing Lemon Bar Cheesecake recipe, I get to combine both into one delicious dessert.
I can assure you that the flavor of this homemade lemon dessert isn't going to upset you at all. Not one bit. In fact, I'll even branch out and say that you just mind find yourself eyeing another piece before you're finished with your first.
No judgment from me at all on that one. I'm guilty of it, too. And as much as I love this simple cheesecake recipe, I'm also a huge fan of our Chocolate Peanut Butter Cheesecake as well. A totally different flavor but still totally delicious.
This cheesecake recipe is one that never lets me down, and I have a feeling it's going to be the same for you.
I've made this as a fun weekend dessert to enjoy at home and I never hesitate to make and share this with family and friends as well. Not only does it taste amazing but the presentation is stunning, too.
Lemon Bar Cheesecake
I've been baking and cooking for many years and I'm still always amazed when people tell me that they don't try and make their own cheesecakes because they're too hard to make. This really couldn't be further from the truth.
Because once you make a cheesecake once, you're going to realize that it's quite simple and there isn't any reason that you can't replicate it over and over again.
I tend to make this recipe a lot during the summer months of the year because of that light and citrus flavor but it's such a wonderful treat during the colder months, too!
Lemon Cheesecake Options
While I'm pretty proud of this recipe as it is, there are a few things that you could change up a bit if you wanted.
Cheesecake Toppings
As you can see from the pictures, I top this with a little bit of powdered sugar to add that light dusting of sweetness. You can easily top with more lemon curd, or even some whipped cream as well.
And if you really wanted to go wild and crazy, even topping with blueberries or other fruit would be a great choice, too.
Zest Options
A fun way to change up the flavor could be to also use lime zest instead of lemon zest. It will still give that light citrus flavor but with just a slighter different taste.
What's the difference between cheesecake and no-bake cheesecake?
There are a few different ways that you can make cheesecake and one other option happens to be a no-bake cheesecake. This means that there aren't any eggs added to the recipe and it doesn't actually have to be baked or cooked in the oven at all.
This Lemon Bar Cheesecake recipe is one that has eggs in it and has to be baked so it is a longer process than a no-bake cheesecake.
Why is cheesecake called cheesecake when there is no cheese in it?
Can you imagine eating a dessert with actual shredded cheese in it? While this recipe does have cream cheese in it, it's typically called a cheesecake because of that case and the fact that it has a crust.
And in all reality, it really looks a lot more like a pie than a cake, right?!
Is cheesecake an American dessert?
While I'm certain we'd like to claim it if we could, it's actually a dessert that has been traced back to Greece. And while the cooking methods might have varied back then to what they are now, it's been estimated that cheesecake has been around for 4,000 years or more!
How To Make This Lemon Bar Cheesecake
Ingredients needed to make Lemon Cheesecake From Scratch
- Butter—softened
- Vegetable Oil
- Sugar
- Powdered Sugar
- Water
- Lemon Juice
- Lemon Zest
- Egg
- Neon Yellow Food Coloring Gel
- Baking Soda
- Cream of Tartar
- Salt
- Flour
- Cream Cheese
- Greek Yogurt or sour cream
- Heavy Cream
- Vanilla
- Sugar
How to Make Made From Scratch Lemon Cheesecake
In the mixing bowl of a stand mixer, and using the paddle attachment, add the butter, oil, sugar, powdered sugar, water, lemon juice, lemon zest and eggs.
Blend together until smooth and creamy.
Add about eight or nine drops of yellow food coloring gel, and mix well.
Add the baking soda, cream of tartar, salt, and flour, and mix until well blended.
Line the bottom of a seven-inch spring form pan with parchment paper, and press the crust dough into the bottom of the pan.
Bake at 350 for about 10 minutes.
Remove from oven, and with a smooth bottom glass, gently press the baked crust down evenly into the pan, and it will have puffed up a little during baking.
Set aside.
Rinse out the mixing bowl, and dry with paper towels.
Add the three packages of cream cheese, Greek yogurt, heavy cream, and vanilla, and blend together until smooth.
Scrape down the sides of the bowl, and blend again.
Add the sugar, powdered sugar, and flour, and blend until smooth.
Pour the cheesecake filling into the Spring-form pan, over the crust.
Fill a small oven proof dish with water and place on the rack underneath the cheesecake.
Place the cheesecake in the oven at 350 degrees, for 30 minutes.
Turn the temperature down to 325 degrees and bake another 30 to 45 minutes, or until the cheesecake is barely jiggly in the center.
Remove the cheesecake from the oven to a wire rack to cool.
NOTE: You'll have to check the cheesecake to know exactly when to remove it from the oven. The center of the cheesecake should resemble Jello that has set up, then you know it's done. If it jiggles like it's still runny, then its not done baking.
How to make lemon filling
While the cheesecake is baking, make the lemon filling.
Line an eight-inch cake pan with parchment paper, and set aside.
In a mixing bowl, add the sugar, flour, eggs, lemon juice, and lemon zest, and mix until well blended.
Pour the lemon filling in the cake pan, and place in the oven at 350 degrees for 30-40 minutes.
Remove from the oven, and set cake pan on a wire rack to cool.
When the lemon filling has cooled, invert the filling from the cake pan to the top of the cooled cheesecake.
If the lemon filling is wider than the cheesecake, simply cut around the edge of the filling with a knife, and remove the extra filling from the cake pan, so when you turn the filling upside down on the cheesecake it will fit.
When the cheesecake and filling have completely cooled, wrap the pan with parchment paper, and then foil, and place in the refrigerator overnight to set.
Before serving, dust the top of the cheesecake generously with powdered sugar.
Cut in two inch pieces, serve, and enjoy!
Can you freeze leftover cheesecake?
You can. If you find that it's too much for you to eat in one sitting, just freeze some for later for you to come back and enjoy. The great thing about cheesecake is that it actually freezes really well.
Just be certain to use a freezer-proof storage container that will give you an airtight seal. Then you can place it in your freezer to unthaw at a later point in time.
Why does my cheesecake keep cracking on top?
If you keep noticing that the top of your cheesecake is cracking, it might be because it's getting too dry when baking. This happens and isn't uncommon.
All you need to do is place a small plate of water on the rack underneath it when you're baking it and that should help with the issue.
More Delicious Desserts
- Slow Cooker Fudge Pudding Cake
- Caramel Nut Bundt Cake
- Ladyfinger Lemon Cake
- Ultimate Easy Baked Homemade Cheesecake
- Blueberry Lemon Cookies
Lemon Bar Cheesecake
Equipment
- 7 inch springform pan
- rimmed baking sheet or dish that holds springform pan for water bath
- Hand mixer stand mixer
- 8 inch cake pan
Ingredients
Crust
- ⅓ cup butter, softened
- ¼ cup vegetable oil
- ½ cup sugar
- ⅓ cup icing or powdered sugar
- 1 tablespoon water
- ½ tablespoon lemon juice
- ½ Tablespoon lemon zest
- 1 large egg
- several drops Neon Yellow Food Coloring Gel
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 2 ½ cups all-purpose flour -
Cheesecake Filling
- 3 8 oz pkgs cream cheese, softened
- ⅓ cup Greek Yogurt or sour cream
- 2 Tablespoons heavy whipping cream
- 1 Tablespoon vanilla extract
- 1 cup sugar
- ½ cup powdered sugar
- ⅓ cup all-purpose flour -
Lemon Filling
- 2 cups sugar
- ½ cup all-purpose flour -
- 3 large eggs
- ½ cup lemon juice
- 1 teaspoon lemon zest
Topping
- powdered or icing sugar for dusting the top
Instructions
- In the mixing bowl of a stand mixer, and using the paddle attachment, add the Butter, oil, sugar, powdered sugar, water, lemon juice, lemon zest and eggs, and blend all together until smooth and creamy. Add about 8 or 9 drops of Yellow food coloring gel, and mix well. Add the Baking soda, Cream of tartar, salt, and flour, and mix until well blended.
- Line the bottom of a 7 inch Spring Form pan with Parchment paper, and press the Crust dough into the bottom of the pan.
- Bake at 350 for about 10 minutes. Remove from oven, and with a smooth bottom glass, gently press the baked crust down evenly into the pan, and it will have puffed up a little during baking. Set aside.
- Rinse out the mixing bowl, and dry with paper towels. Add the 3 packages of Cream Cheese, Greek yogurt, Heavy Cream, and Vanilla, and blend all together until smooth. Scrape down the sides of the bowl, and blend again. Add the Sugar, powdered sugar, and flour, and blend until smooth.
- Pour the cheesecake filling into the Spring-form pan, over the crust. Fill a small oven proof dish with water and place on the rack underneath the Cheesecake. Place the cheesecake in the oven at 350 degrees, for 30 minutes. Turn the temperature down to 325 degrees and bake another 30 to 45 minutes, or until the cheesecake is barely jiggly in the center. Remove the cheesecake from the oven to a wire rack to cool.
- While the Cheesecake is baking, make the lemon filling - Line an 8 inch cake pan with Parchment paper, and set aside. In a mixing bowl, add the Sugar, flour, eggs, lemon juice, and lemon zest, and mix until well blended. Pour the lemon filling in the cake pan, and place in the oven at 350 degrees for 30 - 40 minutes. Remove from the oven, and set cake pan on a wire rack to cool.
- When the Lemon filling has cooled, invert the filling from the cake pan to the top of the cooled Cheesecake. If the Lemon filling is wider than the cheesecake, simply cut around the edge of the filling with a knife, and remove the extra filling from the cake pan, so when you turn the filling upside down on the cheesecake it will fit.
- When the Cheesecake and filling have completely cooled, wrap the pan with parchment paper, and then foil, and place in the refrigerator overnight to set. Before serving, dust the top of the cheesecake generously with powdered sugar. Cut in 2 inch pieces, serve, and Enjoy!
Notes
- You'll have to check the cheesecake to know exactly when to remove it from the oven. The center of the cheesecake should resemble Jello that has set up, then you know it's done. If it jiggles like it's still runny, then its not done baking.
- Placing the small dish of water on the rack underneath the cheesecake will help prevent the cheesecake from cracking during baking.
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