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

counseljul50
Advertisement

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.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

256 calories; 13.6 g total fat; 82 mg cholesterol; 114 mg sodium. 30.7 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (125)

Read More Reviews

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
(199)

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)
147 Ratings
  • 5 star values: 99
  • 4 star values: 33
  • 3 star values: 8
  • 2 star values: 5
  • 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
(199)
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
(199)
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)
Advertisement
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)
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)
Advertisement
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)
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)