Lemon Bar Cheesecake

LDW Team

Recipe:

SHORTBREAD CRUMB CRUST

  • 1 cup butter
  • 2 cups flour
  • 1/4 cup powdered sugar
  • dash of salt

Combine all ingredients in a medium bowl. Press onto bottom and sides of springform pan into a crust. Bake at 350 for 15 minutes.

CHEESECAKE FILLING

  • 4 bricks Cream Cheese, softened
  • 1 1/4 cups plus 2 tbsp. Sugar
  • 4 large Eggs, at room temperature
  • 2 tsp. Vanilla
  • 1 tbsp. Lemon Juice
  • 2 tsp. Lemon Zest
  • 1 tbsp. Whipping Cream

Mix the cream cheese with an electric mixer until smooth. Add the sugar and mix until creamy. Add the eggs one at a time mixing until smooth after each one. Mix in the lemon juice, zest, and vanilla. Last, add the whipping cream and mix all together until smooth.

Pour the batter into the graham cracker crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 45 minutes to 1 hour.

When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours. Before serving, top with lemon curd and sprinkle with powdered sugar.