Lemon Cheesecake Bars

5 from 1 vote

Planning to host a house party or a get-together? Make these creamy and tangy lemon cheesecake bars for dessert, and you're sure to get lots of compliments!

Prep Time20

Cook Time47

Cool Time3

Total Time4 7

Servings:

Calories: 428kcal

Author: Karin and Ken

Ingredients

Base

1 cup all purpose flour
¼ cup light brown sugar packed or white sugar if desired
½ cup softened unsalted butter

Crust Variations

add up to 2 tablespoons crushed or ground almonds
add 1 tablespoon unsweetened coconut

Cheesecake Layer

2 8-ounce packages full fat cream cheese quality brand such as Philadelphia, room temperature
⅔ cup sugar
2 large eggs room temperature
¼ cup full fat sour cream
½ small lemon, zested optional; finely grated
1-3 teaspoons lemon juice (½ of a small lemon)
1 teaspoons vanilla extract clear or regular

Topping Ideas For Serving, if desired

whipped cream
sprinkling of powdered sugar
lemon rind
fresh or frozen and thawed and drained fruits of choice
canned pie filling of your choice (i.e., blueberry, cherry)

Get Recipe Ingredients

Instructions

Base

Preheat oven to 350F. Set rack to second position from bottom of oven.
Using unsalted butter, lightly butter the bottom of a 9" square pan being careful to not butter up the sides of the pan.
Or make a sling from 2 pieces of heavy duty aluminum foil. Cut to fit the bottom and sides of the pan. Leave some overhang on both sheets (which will serve as handles) and insert into the pan perpendicular to one another. Lightly butter the top piece of foil on the bottom only.
Add flour, sugar and butter into a bowl or your blender. Using a pastry cutter, pastry blender or a hand mixer, mix until crumbly.
Press evenly into prepared pan. Bake 10-12 minutes or golden brown. Place pan on rack and allow to cool completely.

Cheesecake Layer

Reduce oven to 325F. Set rack to middle position of oven.
Using a hand mixer or a stand mixer with the paddle attachment, beat the cream cheese, scraping down sides of bowl with spatula, until no lumps remain.
Gradually add the sugar, beating well after each addition.
Add the eggs, one at at time, beating well after each addition.
Add the sour cream, vanilla, lemon juice and zest, if using, and beat in.
Batter will be 'soupy' in texture. To ensure that no lumps remain, use a slotted spoon to check for lumps and incorporate into batter.
Pour batter over cooled base. Bake for 30-35 minutes, turning half-way through.
Bars are done when edges have slightly come away from the sides of the pan and appears set on top. (It will be somewhat jiggly in the center but will firm up with cooling.)
Set pan on rack and allow to cool 2-3 hours. If using a tinfoil sling remove from pan and cut bars to desired size. Bars can be served at this point or can be chilled for 3 to 24 hours.

Video

Notes

Slice right: Use a sharp, warm knife to slice through the filling and the crust, and make the perfect lemon cheesecake squares.

Egg smart: If you have brown eggs, use them instead of white eggs. Brown eggs are richer in flavor, and have a deep yellow yolk which adds that nice pop of color to the cheesecake bars.

Temperature matters: Make sure the cream cheese, sour cream, and eggs are at room temperature when you’re using them. This will ensure the cheesecake batter is nice and smooth.

One at a time: Don’t dump all the eggs into the mixture at the same time. Add them gradually, one at a time, and don’t overmix the batter.

Nutrition