Prep: 10 min | Cook: 40 mins | Additional: 2 hrs 45 min | Total: 3 hrs 35 min | Servings: 16 | Yield: 1 9×13 pan
These bars have that perfect combination of sweet and tangy. The moist crust and the jelly-like lemon filling is so pretty you want to just stare at these bars before eating. Made with traditional shortbread crust, cheesecake, and lemon layers – these are the freshest and the most delish lemon cheesecake bars you’ll ever have.
INGREDIENTS
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For the Crust:
1 ½ cups shortbread cookie crumbs
1 cup all-purpose flour
½ cup brown sugar
½ cup cold butter
For Cheesecake Filling:
2 8oz packages cream cheese softened
2 cups white sugar
4 eggs
4 tablespoons all-purpose flour
½ cup lemon juice
3 tablespoons lemon zest
½ teaspoon baking powder
4 teaspoons confectioners’ sugar
HOW TO MAKE LEMON CHEESECAKE BARS
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, with aluminum foil, line a 9 x 13-inch baking pan.
Step 3: In a medium bowl, mix the shortbread crumbs, flour, and brown sugar. Using 2 knives or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs.
Step 4: At the bottom of the prepared pan, press the butter mixture.
Step 5: Place inside the preheated oven and bake for about 15 minutes.
Step 6: In the meantime, with an electric mixer, beat the cream cheese and white sugar until thoroughly blended. Add in the eggs and flour. Then, stir in the lemon juice, lemon zest, and baking powder.
Step 7: Pour this cream cheese mixture on top of the crust.
Step 8: Return in the oven and bake for another 25 to 28 minutes or until the center is set.
Step 9: Once the center is set, remove from the oven and allow the bar to cool completely for at least 45 minutes. Then, place in the fridge for 2 hours to chill.
Step 10: When ready to serve, sprinkle over the confectioners’ sugar. Enjoy!
NOTE:
To ensure that the batter will not get too much air as it will cause the cheesecake bars to puff up when baked, don’t overbeat the batter. Overbeating might cause the bars to collapse when taken out from the oven.
Nutrition Facts:
Per Serving: 411.3 calories; 95.5 mg cholesterol; 234.4 mg sodium; 6 g protein; 52.6 g carbohydrates
Ingredients
- For the Crust:
- 1 ½ cups shortbread cookie crumbs
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup cold butter
- For Cheesecake Filling:
- 2 8oz packages cream cheese softened
- 2 cups white sugar
- 4 eggs
- 4 tablespoons all-purpose flour
- ½ cup lemon juice
- 3 tablespoons lemon zest
- ½ teaspoon baking powder
- 4 teaspoons confectioners' sugar
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, with aluminum foil, line a 9 x 13-inch baking pan.
Step 3: In a medium bowl, mix the shortbread crumbs, flour, and brown sugar. Using 2 knives or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs.
Step 4: At the bottom of the prepared pan, press the butter mixture.
Step 5: Place inside the preheated oven and bake for about 15 minutes.
Step 6: In the meantime, with an electric mixer, beat the cream cheese and white sugar until thoroughly blended. Add in the eggs and flour. Then, stir in the lemon juice, lemon zest, and baking powder.
Step 7: Pour this cream cheese mixture on top of the crust.
Step 8: Return in the oven and bake for another 25 to 28 minutes or until the center is set.
Step 9: Once the center is set, remove from the oven and allow the bar to cool completely for at least 45 minutes. Then, place in the fridge for 2 hours to chill.
Step 10: When ready to serve, sprinkle over the confectioners' sugar. Enjoy!
NOTE:
To ensure that the batter will not get too much air as it will cause the cheesecake bars to puff up when baked, don't overbeat the batter. Overbeating might cause the bars to collapse when taken out from the oven.
