Every fall one of my favorite days of the year is Lobster Day. Ruth, Dean, Nicole, Matt, (used to be & Stacey), and I get together to cook and eat lobster. It started because I had never eaten lobster and now continues because we all love lobster and its a fun yearly tradition. On Friday you can read about my recent trip to Maine and my LOVE for lobster. Seriously, I ate it three times in one week!
Several months ago Nicole sent me this recipe and said I should make it. I bookmarked the recipe and pulled it out just in time for Lobster Day. This recipe was a great find! All of the flavors of lemon pie and cheesecake are together in an easy to serve and eat bar. I let Nicole and Matt keep the leftovers and I was seriously regretting that generosity the next day.
As much as I enjoy lemon desserts and cheesecake desserts, neither is my go-to choice or something I crave. However, when put together, something magical happened! It was amazing to pour the cheesecake layer over the lemon layer and have it separate into three distinct layers upon baking.
This recipe requires a few messy bowls, but it is easy to mix up and ends with a lot of servings! The crust is crispy and buttery and the perfect vehicle to hold all the lemon goodness. The lemon layer is tart, but sweet, and the cheesecake layer is gloriously tangy and creamy. All the textures and flavor notes are present to make you happy. I’m serious when I say these bars are fantastic and you need to put them on your to-bake list now!
One Year Ago – Dark chocolate and pistachio cookies
Lemon Cheesecake Bars
Adapted from Allrecipes
Yield – 18 bars
1 1/2 cups flour
1/2 cup powdered sugar
1 tablespoon cornstarch
3/4 cup (1 1/2) sticks unsalted butter, cold
1 1/2 cups sugar
pinch of salt
1 tablespoon flour
1 tablespoon lemon zest
1/2 cup lemon juice (3-4 lemons)
2 8-ounces blocks of cream cheese, room temperature
1 cup sugar
splash of vanilla
pinch of salt
- Preheat the oven to 350 ˚F and line a 9×13” pan with foil making sure there is excess foil on all sides. Grease the foil liberally. Set aside.
- Crust – Whisk together 1 1/2 cups flour, powdered sugar, and cornstarch. Cut the butter into small cubes and use a pastry blender to work the butter into the dry ingredients. Work the crust until it clumps together. Press the crust into the bottom of the prepared pan evenly and firmly. Bake for 18 minutes until the crust begins to brown slightly.
- Lemon Layer – Whisk together 4 eggs, 1 1/2 cups sugar, salt, 1 tablespoon flour, lemon zest, and lemon juice until smooth. Set aside.
- Cheesecake Layer – In the bowl of a stand mixer with a paddle attachment beat together the cream cheese, 1 cup sugar, 2 eggs, vanilla, and salt until well combined and smooth.
- Assembly – When the crust comes out of the oven pour the lemon layer on top. Pour the cheesecake layer on top of that. It will look like the layers are mixing, but they will settle out in the oven.
- Bake for 40 minutes until the middle is no longer jiggly and the top just begins to brown. Let cool completely and then refrigerate overnight before cutting and serving.