Meyer Lemon Cheesecake Bars Recipes

MEYER LEMON CHEESECAKE BARS

Meyer Lemon Cheesecake Bars image

These cheesecake bars will definitely be a shining star at the potluck this summer.

Provided by Anna Theoktisto

Categories Cakes

Time 6h15m

Number Of Ingredients 13

Ingredients

⅓ cup fresh Meyer lemon juice (from 2 large Meyer lemons)
⅓ cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, cubed
2 teaspoons grated Meyer lemon zest (from 1 Meyer lemon)
2 ½ cups graham cracker crumbs
½ cups unsalted butter, melted
3 tablespoons granulated sugar
3 (8-oz.) pkg. cream cheese, at room temperature
1 ½ cups granulated sugar
⅓ cup sour cream
4 large eggs
2 teaspoons vanilla extract

Steps:

Prepare the Curd: Whisk together lemon juice, granulated sugar, and eggs in a saucepan. Cook over medium-low, whisking constantly, until slightly thickened, about 3 minutes. Add butter a few cubes at a time, and cook, whisking constantly, until melted before adding more butter. Continue cooking, whisking constantly, until Curd is smooth and coats the back of a spoon, about 2 minutes. Pour through a fine mesh strainer into a heatproof bowl, discarding solids. Stir in zest; chill 1 hour.
Meanwhile, prepare the Crust: Preheat oven to 350°F. Line a 13- x 9-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. Stir together crumbs, melted butter, and sugar in a medium bowl until combined. Press on bottom and ½ inch up sides of prepared pan. Bake in oven until Crust begins to brown, about 10 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Reduce oven temperature to 325°F.
Meanwhile, prepare the Filling: Beat cream cheese and sugar in bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, scraping down sides as needed. Add sour cream, eggs, and vanilla, beating on medium speed until smooth, about 2 minutes. Pour cream cheese mixture over Crust. Using a tablespoon, dollop chilled Curd on top; swirl Curd into mixture using the tip of a knife.
Bake at 325°F until Filling is almost set but jiggles slightly in center, 35 to 40 minutes. Transfer to a wire rack, and cool 1 hour. Refrigerate until well chilled, about 4 hours. Using the parchment paper overhang, lift cheesecake out of pan. Cut into 16 (2¼- x 3¼-inch) bars, and serve.

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