Sunny cheesecake bars with lemon yellow swirls and a tender, buttery crust. The filling is sweet, creamy and a little softer than a regular cheesecake thanks to the addition of sour cream. It melts in your mouth with an explosion of tangy lemon.
The recipe starts with making the crust in the food processor with almond meal or flour, a small bit of sugar, lemon zest and cold butter. It’s pressed into the bottom of a baking pan and baked off.
Lately I’ve been making my crusts with almond meal instead of flour because it has more flavor. If you don’t have almond meal on hand you can use flour instead. The crust is also on the thin side, but it doesn’t deter from the dessert at all.
The lemon curd is quick and easy, only taking about 5 minutes to make with sugar, lemon juice, egg yolks, cornstarch and lemon zest. It adds a burst of intense lemony flavor to every single bite.
The filling is fairly simple with cream cheese, sour cream, sugar, eggs and a small amount of flour all beaten together then poured over the crust where it gets dolloped with the lemon curd and swirled. Easy-peasy.
Then it gets baked again.
Out pops an impressive dessert that everyone will love!
The hardest part is waiting for it to chill so you can eat it.
It’s perfectly refreshing for a hot summer night but just as delicious on a cool night because sometimes you need a sunny dessert to brighten up your winter days.
Lemon is for all seasons.
Sunny cheesecake bars with lemon yellow swirls and a tender, buttery crust. An impressive but easy to make dessert that everyone will love.
- Preheat oven to 325° F. Butter or line with parchment a 9-inch-square baking pan.
- Add the almond meal or flour, sugar, lemon zest and salt to the bowl of a food processor and pulse a few times to combine. Add the butter and pulse to make a soft, crumbly dough.
- Add the dough to the pan and press it out to cover the bottom evenly. Bake 20 minutes, cool on a wire rack.
- Stir the cornstarch and water together in a small bowl until the cornstarch dissolves.
- Add the egg yolks, 3/4 cup of the sugar and the lemon juice to a medium, heavy-bottomed saucepan set over medium heat. Whisk in the cornstarch mixture and cook, whisking constantly, until the sugar dissolves and it starts to bubble and thicken about 3 minutes.
- Turn the heat up a little and bring to a boil for 1 minute, stirring constantly. Remove from heat and pour through a wire mesh strainer set over a bowl. Mix in the lemon zest. Allow to cool.
- Beat the cream cheese with the remaining 1 cup of sugar together in a large bowl on medium speed until smooth and creamy. Beat in the flour then the eggs, 1 at a time.
- Add the sour cream and vanilla and beat until the batter is smooth. Pour it over the crust and smooth it out to make it even.
- Drop spoonfuls of the lemon curd over the cheesecake batter and then drag a knife through them to make swirls.
- Bake 40 minutes until set in the center and the edges start to pull away from the pan a little. Cool on a wire rack for about 1 hour, then refrigerate until completely chilled about 4 hours.
- Cut into 9 big or 16 smaller bars and serve with a dollop of whipped cream, if desired. For easy cutting dip a chef's knife into hot water and wipe clean then repeat between each cut.
- Refrigerate leftovers up to 4 days.
Recipe is from Food and Wine
Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved