These lemon cheesecake bars are the perfect springtime treat. With their bright flavor and creamy middle, they're everything you want in a dessert!
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INGREDIENTS

For the crust:

16 tbsp unsalted butter, room temperature
1/2 cup white granulated sugar
1 1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/3 cups allpurpose flour
2 tbsp cornstarch
1/4 tsp kosher salt

For the cheesecake layer:

8 oz cream cheese, room temperature
1/3 cup sour cream
1/4 cup white granulated sugar
2 tsp lemon zest
1 large egg

For the lemon layer:

6 large eggs
2 cups white granulated sugar
6 tbsp allpurpose flour
1/4 tsp kosher salt
2 tsp lemon zest
1 cup lemon juice
2 tbsp powdered sugar

INSTRUCTIONS

For the crust:

Preheat the oven to 350°F. Line a 9x13 baking dish with a parchment paper sling running in both directions.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium until evenly combined, scraping the bowl as needed, 34 minutes. Add the vanilla extract, almond extract, flour, cornstarch, and salt. Beat until combined (it will be slightly crumbly), 23 minutes.

Press the dough into the prepared baking dish and press it into an even layer. Bake in the preheated 350°F oven until it is set and golden brown, 2022 minutes. Remove and set aside.

For the cheesecake layer:

In a bowl, beat the cream cheese until it is smooth. Scrape the bowl, and add the sour cream, sugar, lemon zest, and egg. Beat until it is evenly combined, 23 minutes.

Pour the cheesecake mixture on top of the warm baked crust. Spread completely to the edges, covering any space between the crust and the pan. Bake until the cheesecake is set and slightly golden around the edge, 1214 minutes. Remove from the oven and turn the temperature down to 325°F.

For the lemon layer:

In a bowl, whisk the eggs until they are evenly combined. Add the sugar, flour, salt, lemon zest, and lemon juice. Whisk to combine.

Hold a spatula or spoon over the warm cheesecake layer and pour the lemon mixture onto the spatula to create a gentle stream and not break the cheesecake layer. Bake in the 325°F oven until the lemon layer is just set around the edges and still jiggly in the center, 2426 minutes.

Remove from the oven and cool fully on the counter, 2 hours. Chill in the refrigerator until fully set, 46 hours. Use the parchment slings to remove the bars. Dust with powdered sugar, slice, and serve.

CHAPTERS
00:00 Intro
00:27 Preparing the crust
03:02 Preparing the cheesecake layer
05:35 Preparing the lemon layer
07:52 Finished the baked bars
10:02 Tasting the bars

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From my farm to your home.

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.