Thursday, June 1, 2017
Cheesecake Lemon Bars
Here you have one of the all-time best spring desserts! I don’t know if dessert can get much better than these over-the-top Cheesecake Lemon Bars! With these you don’t just get one or two layers of utter decadence yet FOUR layers of heavenly, sublimely lemony, utterly creamy, melt-in your-mouth bliss! You will most definitely wow your family or guests with these delicious bars. How could you go wrong with buttery shortbread, a perfectly fresh as well as tart lemon bar filling, a rich as well as creamy cheesecake, as well as lusciously smooth sweetened sour cream all together in one bar? You just can’t!
Yes, that will may seem these have an overdose of sugar yet that will’s not much more than that will cake I just baked, plus keep This specific in mind that will will be split between about 20 servings. yet who am I kidding, with these bars I’m not counting anything – I’m indulging in all of their goodness because they are worth every calorie! Self control, gone. Great bye. Hello Cheesecake Lemon Bars!
I actually originally shared these bars a few years ago (originally shared 3/28/15) yet I never did like the pictures. So, since Easter will be just around the corner that will’s given me the perfect excuse to remake them – in order that will I can remind you This specific will be the dessert you should be producing This specific Easter Sunday! Seriously, do that will. You won’t regret that will! I can’t get over how Great these are every time I make them!
Ingredients
- Shortbread layer
- 1 1/2 cups (213g) all-purpose flour
- 1/2 cup (68g) powdered sugar
- 1/4 tsp salt
- 3/4 cup (6 oz) unsalted butter, cold as well as diced into smaller cubes Lemon Layer
- 1 1/2 cups (330g) granulated sugar
- 1 Tbsp all-purpose flour
- 1 1/2 Tbsp lemon zest
- 1/2 cup (4.6 oz) lemon juice
- 4 large eggs Cheesecake Layer
- 2 (8 oz) packages cream cheese, softened well*
- 3/4 cup (165g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (2 oz) sour cream Sour Cream Layer
- 1 cup (8 oz) sour cream
- 4 Tbsp (34g) powdered sugar
Directions
- Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish, set aside.
- For the shortbread layer:
- In a mixing bowl whisk together flour, powdered sugar as well as salt. Using a pastry cutter or fork, cut butter into flour mixture until that will resembles coarse meal. Pour mixture into prepared baking dish as well as spread as well as pat into an even layer. Bake in preheated oven until set, about 15 - 18 minutes. Set aside to cool slightly while preparing fillings.
- For the lemon layer:
- In a mixing bowl whisk sugar as well as flour, then add in lemon zest, lemon juice as well as eggs whisk until well blended. Set aside (don't pour into crust yet, you don't want that will to soak into the shortbread layer while you're preparing cheesecake filling).
- For the cheesecake layer:
- In a mixing bowl, using an electric hand mixer set on low speed, cream together cream cheese as well as granulated sugar until smooth, about 30 seconds. Mix in eggs one at at time adding in vanilla with second egg. Mix in 1/4 cup sour cream. Tap bowl against countertop about 10 times to Discharge any large air bubbles.
- Pour lemon filling over crust, then evenly drizzle cheesecake filling by the spoonful over lemon layer (work to evenly distribute, layers will separate once baked). Skim off any air bubbles. Gently spread cheesecake filling into an even layer. Bake in preheated oven until filling only jiggles slightly, about 29 - 33 minutes. Remove coming from oven as well as allow to cool at room temperature 45 minutes then transfer to refrigerator as well as chill at least 2 hours.
- For the sour cream layer:
- In a smaller mixing bowl whisk together sour cream as well as powdered sugar. Spread into an even layer over chilled bars. Cut into squares. Store in an airtight container in refrigerator.
- *Cream cheese should be softened until that will's nearly be melted. This specific way that will's runnier as well as that will will make the cheesecake filling easier to drizzle over the top of the lemon layer.
- Recipe source: adapted with some modifications coming from allrecipes
http://www.cookingclassy.com/cheesecake-lemon-bars/
