Rating: 4.49 stars
150 Ratings
  • 5 star values: 100
  • 4 star values: 34
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2

A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
24
Yield:
1 9x13-inch baking pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.

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  • 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.

Nutrition Facts

256 calories; protein 3.9g; carbohydrates 30.7g; fat 13.6g; cholesterol 82.3mg; sodium 113.9mg. Full Nutrition
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Reviews (125)

Most helpful positive review

Rating: 4 stars
06/17/2011
Made these last night and they were very, very good. The reason I gave it 4 stars is because there wasn't enough lemon flavor for me. When I make this again I will double the lemon mixture. The cream cheese mixture is super thick and creamy so it can definitely stand the larger lemon amount. Very excited to have found a lemon bar recipe that's a little different from the rest. I think I will also try it with Key lime juice. I think this would be beautiful for a wedding or baby shower. Read More
(200)

Most helpful critical review

Rating: 3 stars
06/27/2011
I LOVE lemon and cheesecake but these just didn't mesh that well. I think doubling the lemon filling would've been a good idea and they definitely need to chill overnight. (They were much better the next day.) I also had to add a sweet sour cream layer for presentation. Maybe a water bath would've kept the top from browning. Read More
(14)
150 Ratings
  • 5 star values: 100
  • 4 star values: 34
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
06/17/2011
Made these last night and they were very, very good. The reason I gave it 4 stars is because there wasn't enough lemon flavor for me. When I make this again I will double the lemon mixture. The cream cheese mixture is super thick and creamy so it can definitely stand the larger lemon amount. Very excited to have found a lemon bar recipe that's a little different from the rest. I think I will also try it with Key lime juice. I think this would be beautiful for a wedding or baby shower. Read More
(200)
Rating: 5 stars
06/17/2011
These turned out great. A lot of steps but well worth it. I topped mine with a thin layer of sweetened sour cream (about a cup of sour cream w/ confectioners sugar to taste and a drop...litterally a drop...of lemon extract). I only topped it because I liked the more finished look. These were a hit with our family and friends. Great refreshing summer dessert w/o instant pudding or cool whip! (no offense to those desserts, I make them too!) :) Read More
(129)
Rating: 5 stars
06/13/2011
Excellent recipe. I put the cream cheese on top of the lemon mixture and thought there was no way this was going to set and separate. I was wrong turned out great and everyone loved it. Whelma Read More
(111)
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Rating: 5 stars
08/19/2011
i would happily give this dish 100 stars as it was absolutely wonderful! i did increase the lemon juice to 2/3 as suggested and added an additional 1 tbsp flour to the lemon juice mixture. afterward it cooled i topped it with one cup of sour cream along with approx. 1/4 cup powdered sugar. turned out sooooo good. however PLEASE (unless you really like the tart taste of lemon) wait for at least 6 hours before you eat it. this allows the flavors to really infuse and work their "magic" on this dessert. Read More
(42)
Rating: 5 stars
12/08/2011
Made these for Thanksgiving and they were a huge hit! Absolutely delicious. I melted my butter for the crust to save time and the crust turned out perfect shortbread texture. If you have a favorite lemon bar recipe then just add the cheesecake part on top of it! Read More
(32)
Rating: 5 stars
12/18/2011
Added lemon extract (1 teaspoon) and some lemon zest to the lemon mixture. Best lemon bars ever and very easy to make Read More
(29)
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Rating: 5 stars
07/14/2011
Just made these today and they are so good! After reading some reviews saying there was not enough lemon flavor I also added in some store bought lemon juice in addition to the fresh and they are perfect! However I did end up cooking them for 40 min instead of 30. Will definitely be making these again! Read More
(24)
Rating: 5 stars
06/20/2011
For the crust part I broke up a roll of sugar cookie dough. With floured fingers press dough evenly in bottom of pan to form crust. Than I baked it at 350 for 15 to 20 minutes or until light golden brown. Then added the rest. A little easier and delish! Read More
(22)
Rating: 5 stars
08/01/2011
AMAZING! These are much better than regular lemon bars. I loved everything about this recipe even the crust was perfect. The only thing I did differently was to add 1 tsp. lemon extract to the lemon filling. I will be making this again. Read More
(22)
Rating: 3 stars
06/27/2011
I LOVE lemon and cheesecake but these just didn't mesh that well. I think doubling the lemon filling would've been a good idea and they definitely need to chill overnight. (They were much better the next day.) I also had to add a sweet sour cream layer for presentation. Maybe a water bath would've kept the top from browning. Read More
(14)