swirled lemon cheesecake bars (Print Version)
Smooth, tangy lemon cheesecake layered atop a brown sugar crust, finished with a vibrant lemon curd swirl.
# Ingredients:
→ Crust
01 -
¾ cup (105g) all-purpose flour
02 -
¼ cup (55g) packed light brown sugar
03 -
¼ teaspoon salt
04 -
¼ cup (56g) unsalted butter, melted
→ Filling
05 -
1 block (250g) cream cheese, softened
06 -
⅓ cup (65g) granulated sugar
07 -
2 teaspoons lemon zest
08 -
1 large egg
09 -
¼ cup (60ml) plain full-fat yogurt
10 -
1 teaspoon (5ml) pure vanilla extract
→ Lemon curd swirl
11 -
1 batch of Small Batch Lemon Curd
# Steps:
01 -
Preheat oven to 350°F (175°C). Line an 8x8-inch square metal baking pan with foil, leaving a 2-inch overhang along the sides.
02 -
Make the Small Batch Lemon Curd and chill it in the fridge until thoroughly set.
03 -
In a medium bowl, combine flour, brown sugar, and salt until no lumps remain. Add melted butter and mix until the texture resembles damp sand. Press evenly into the bottom of the prepared pan and bake for 10-12 minutes until lightly golden. Cool slightly.
04 -
Lower the oven temperature to 325°F (163°C).
05 -
In a medium bowl, beat cream cheese until smooth. Add sugar and lemon zest, continuing to beat until smooth with an electric hand mixer. Beat in the egg until fully incorporated, then mix in yogurt and vanilla extract. Pour the filling over the crust and spread evenly.
06 -
Dollop teaspoons of chilled lemon curd over the surface of the cheesecake filling. Use a butter knife to swirl the curd through the filling.
07 -
Bake for 20-25 minutes until the edges are set and the center has a slight wobble. Remove from the oven and cool completely on a wire rack.
08 -
Refrigerate the cheesecake for at least 2 hours before slicing into bars. Serve and enjoy.
# Notes and Tips:
01 -
Ensure the lemon curd is thoroughly chilled before swirling into the filling for cleaner patterns.