-
-
My review
Cheesecake Lemon Bars
18
counseljul50
"A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 256Original recipe yields 24 servings (1 9x13-inch baking pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish. Watch Now
- 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. Watch Now
- Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside. Watch Now
- 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. Watch Now
- Bake in the preheated oven until the filling is set, about 30 minutes. Watch Now
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 119138 Ratings
-
-
-
-
-
Most helpful positive review
6/17/2011
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 ...
Most helpful critical review
6/24/2011
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 bett...
Most helpful
Most positive
Least positive
Newest
6/17/2011
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 ...
6/17/2011
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...litter...
6/13/2011
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
8/19/2011
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. aft...
11/25/2011
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 favor...
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
7/14/2011
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 a...
7/30/2011
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 t...
6/19/2011
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 go...