Lemon Bar Cheesecake Recipes

LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
• Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
• Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

CHEESECAKE LEMON BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
• Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
• Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
• Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
• Bake in the preheated oven until the filling is set, about 30 minutes.

PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray.
• Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

LEMON CHEESECAKE SQUARES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well., Press dough into a greased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam., Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Carefully spoon over jam. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

LEMON CHEESECAKE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
• Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

LEMON CHEESECAKE BARS

Steps:

• Preheat oven to 325°F.
• Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
• Reserve 1/3 cup crumb mixture.
• Press the rest into a 13x9-inch baking pan.
• Bake for 6 minutes; allow to cool.
• While the crust is cooling, beat cream cheese until it's fluffy.
• Gradually beat in the milk.
• Add eggs until mixture is just combined.
• Stir in the lemon juice and vanilla.
• Pour mixture into prepared crust.
• Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
• Bake for about 30 minutes.
• Cool for about an hour, then cut into bars.
• Store in your refrigerator.

LEMON BAR CHEESECAKE RECIPE - (4.5/5)

Steps:

• CANDIED LEMON SLICES Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally for about 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely, about 1 hour. Cover and chill 2 hours to 2 days. Reserve syrup for another use. FOR LEMON CURD Grate zest from lemons to equal 2 tablespoon. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup. Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. Mixture will look curdled. Transfer to a 3-qt. microwave-safe bowl. Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred. Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks. Stove-Top Method: Prepare as directed and transfer mixture to a heavy 4-qt. saucepan, instead of a microwavable bowl. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Place in a bowl and cover with heavy-duty plastic wrap and chill 4 hours or until firm. CHEESECAKE Pulse flour, sugar and salt in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 tablespoon ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 tablespoon remaining ice-cold water, 1 teaspoon at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours. Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes. Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan. Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.

LEMON CHEESECAKE BARS

Steps:

• Preheat oven to 350°.
• Combine graham cracker crumbs, sugar, and butter in a mixing bowl.
• Set aside about 1/2 cup.
• Press remaining mixture into a 9x13 pan.
• Bake 6 minutes.
• Cool on wire rack.
• With mixer, beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk and lemon juice.
• Add eggs, beat unil combined.
• Spoon mixture atop crust in pan.
• Sprinkle with reserved crumbs.
• Bake 30 minutes, or until knife comes out clean.
• Cool on wire rack 1 hour.
• Chill in refrigerator. Store in refrigerator.