Description
Delicious swirled lemon cheesecake bars that combine a creamy filling with a zesty lemon curd swirl, perfect for dessert lovers.
Ingredients
Scale
- ¾ cup (105g) all-purpose flour
- ¼ cup (55g) packed light brown sugar
- ¼ teaspoon salt
- ¼ cup (56g) unsalted butter, melted
- 1 block (250g) cream cheese, softened
- ⅓ cup (65g) granulated sugar
- 2 teaspoons lemon zest
- 1 large egg
- ¼ cup (60ml) plain full-fat yogurt
- 1 teaspoon (5ml) pure vanilla extract
- 1 batch of Small Batch Lemon Curd
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch square metal baking pan with foil, leaving a 2-inch overhang along the sides.
- Make the Small Batch Lemon Curd and chill it in the fridge until thoroughly set.
- In a medium bowl, combine flour, brown sugar, and salt until no lumps remain. Add melted butter and mix until the texture resembles damp sand. Press evenly into the bottom of the prepared pan and bake for 10-12 minutes until lightly golden. Cool slightly.
- Lower the oven temperature to 325°F (163°C).
- In a medium bowl, beat cream cheese until smooth. Add sugar and lemon zest, continuing to beat until smooth with an electric hand mixer. Beat in the egg until fully incorporated, then mix in yogurt and vanilla extract. Pour the filling over the crust and spread evenly.
- Dollop teaspoons of chilled lemon curd over the surface of the cheesecake filling. Use a butter knife to swirl the curd through the filling.
- Bake for 20-25 minutes until the edges are set and the center has a slight wobble. Remove from the oven and cool completely on a wire rack.
- Refrigerate the cheesecake for at least 2 hours before slicing into bars. Serve and enjoy.
Notes
- Make sure the cream cheese is fully softened for easy mixing.
- Cool the cheesecake completely before refrigerating for best texture.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg