Lemon Cheesecake Bars

by Katie on August 10, 2011

I sure do love lemon desserts!  BUT… I’m pretty partial to fresh lemons.

I always buy a big bag and keep them in the fridge.  I never know when the lemon dessert mood will come upon me, and I want to be prepared when it strikes.

Plus, I put them in my unsweetened iced tea, and I consume about a gallon a day :)

The REAL thing lends such a fresh, tart flavor that just can not be achieved from a lemon flavoring.

These lemon cheesecake bars were a must try for my sister’s bridal shower back in the Spring.  They are tart but sweet.  Creamy and indulgent yet somehow light. Summer is nearing it’s end, so you NEED to make these SOON!

If you are looking for more lemon ideas… lemon bars are a great option or the wonderful lemon poppy seed cake.  They are both so delicious, and have just the right mix of sweet and tart :)

1 cup all purpose flour
1/4 cup confectioners sugar
1 stick unsalted butter, room temperature, cut into 8 pieces
1 egg white for glazing

10 ounces cream cheese, room temperature
1/2 cup plus 1 Tablespoon sugar
2 teaspoons lemon zest
1/4 cup plus 1 Tablespoon sour cream, at room temperature
6 Tablespoons fresh lemon juice
2 eggs, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350. Lightly grease an 8 inch square baking pan with butter.

For the base, process the flour and confectioners sugar in a food processor for a few seconds. Add butter and process until dough comes together, 20 or 30 seconds.

Pat the dough into the bottom and 1 inch up the sides of the pan. Glaze it with the egg white. Pour it into pan and move from side to side so it covers it all. Pour out the excess.

Bake until golden and set, about 25 minutes. Place in refrigerator for 15 minutes to cool completely. Keep oven on.

Meanwhile prepare the topping: With a mixer blend the cream cheese, sugar, and lemon zest until light and fluffy, about 2-3 minutes. Add the sour cream and lemon juice and beat until smooth, about 1 minute. Add the eggs and vanilla and beat until creamy. Spread the topping evenly over the base. Bake until top is slightly golden and tester inserted in center comes out dry, about 1 hour.

Allow the bars to cool completely and refrigerate. I like to let mine sit in the refrigerator for a few hours before cutting and serving.

Yields: 12-16 bars

Linked to: Ingredient Spotlight

{ 2 comments… read them below or add one }

Cherie August 11, 2011 at 4:47 pm

These were yummy……but that Lemon Poppyseed Cake…..is pretty much at the top of my Lemon Love List!!!!!!



Katie August 11, 2011 at 6:21 pm

Yeah, I know…I’m partial to the lemon poppy seed cake, too. It’s kind of like the best cake ever ;)


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