Rating: 4.5 stars 4.4
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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