Lemon Cheesecake Shortbread Bars (Printer-Friendly)
Layers of creamy cheesecake, lemon curd, and buttery shortbread yield an unforgettable citrus dessert.
# What You’ll Need to Cook:
→ Shortbread Crust
01 -
125 grams all-purpose flour
02 -
32 grams cornstarch
03 -
50 grams granulated sugar
04 -
113 grams unsalted butter
05 -
0.5 teaspoon salt
06 -
2 tablespoons freshly grated lemon zest
→ Cheesecake Layer
07 -
680 grams cream cheese, softened
08 -
3 large eggs
09 -
200 grams granulated sugar
10 -
120 millilitres sour cream
11 -
2 teaspoons vanilla extract
12 -
0.25 teaspoon salt
→ Lemon Layer
13 -
360 millilitres lemon curd
# Steps to Prepare:
01 -
Preheat oven to 175°C. Grease a 23×33 cm baking pan with cooking spray and line with parchment paper, leaving overhang for easy bar removal.
02 -
Combine flour, cornstarch, sugar, butter, salt, and lemon zest in a food processor. Pulse until the mixture resembles coarse crumbs.
03 -
Evenly press the crust mixture into the base of the prepared pan. Bake for 15 minutes until lightly golden.
04 -
In a mixing bowl, beat the cream cheese until smooth. Add eggs, sugar, sour cream, vanilla extract, and salt, mixing until fully combined and creamy.
05 -
Pour cheesecake batter over the baked crust. Bake for 45 minutes until the top is lightly browned. Allow to cool completely in the pan.
06 -
Spread lemon curd evenly over the cooled cheesecake layer using a spatula.
07 -
Refrigerate the pan for at least 3 hours, or until fully set.
08 -
Lift the chilled bars from the pan using parchment overhang and cut into 24 squares for serving.
# Extra Cooking Tips:
01 -
Leave ample parchment overhang for effortless removal of chilled bars.
02 -
Store bars in an airtight container in the refrigerator for up to 5 days.
03 -
Freeze fully cooled bars on a tray, wrap tightly in plastic and foil for up to 3 months.
04 -
A graham cracker base may be used in place of shortbread if desired.