Lemon Cheesecake Bars
Ingredients
- 240 g graham cracker crumbs
- 50 g granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 113 g unsalted butter
- 28 ounce cream cheese
- 150 g granulated sugar
- 1 tablespoon all-purpose flour
- 3 large eggs large eggs
- 1/3 cup sour cream
- 3 teaspoons lemon, zested
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup lemon curd
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Instructions
- Line a 9x9-inch baking pan with parchment paper.
- In a medium mixing bowl, stir together the graham cracker crumbs, sugar, cinnamon, and salt with a rubber spatula. Add the melted butter and mix until the crumbs are evenly moistened and the mixture looks sandy. Break up any large clumps with the spatula.,Transfer the crumb mixture to the lined baking dish. Use your hand or the bottom of a measuring cup to press the crumbs firmly into an even layer in the bottom of the pan.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Bake the crust in the preheated oven until it begins to turn golden on the edges, about 10 minutes. Remove the pan from the oven and set it on a cooling rack to cool while making the filling.,Reduce the oven temperature to 325°F.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat the cream cheese, sugar, and flour on medium-low speed until smooth, about 2 minutes.,Add the eggs one at a time, beating well at medium-low speed after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula.,Add the sour cream, lemon zest, lemon juice, and vanilla extract. Mix on low speed until just combined. Do not overmix.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Pour the cheesecake batter over the graham cracker crust and spread it into an even layer. Spoon rounded tablespoonful dollops of the lemon curd over the filling and use an offset spatula or butter knife to carefully swirl it into the batter. Avoid cutting into the crust.,Bake at 325°F until the filling is just set and only slightly jiggly in the center, about 30 minutes.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Turn off the oven, leave the door ajar, and let the bars cool in the oven for 30 minutes.,If your oven door won’t stay ajar, wedge it open with the handle of a wooden spoon.,Remove the bars from the oven and let them cool to room temperature. Refrigerate the bars until thoroughly chilled, at least 3 hours.,The bars will keep in an airtight container in the refrigerator for up to 5 days.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
Source
Original recipe: View Original