Description
This Lemon Bar Cheesecake combines a buttery, lemon-infused crust with a rich, creamy cheesecake filling topped with a tangy lemon curd layer. The dessert is baked to perfection, then chilled overnight for a refreshing and indulgent treat with a perfect balance of sweet and tart flavors.
Ingredients
Scale
Crust
- 1/3 cup butter, softened
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup powdered sugar
- 1 tablespoon water
- 1/2 tablespoon lemon juice
- 1/2 tablespoon lemon zest
- 1 egg
- Neon yellow food coloring gel (about 8-9 drops)
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 1/2 cups flour
Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1/3 cup Greek yogurt
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1 cup sugar
- 1/2 cup powdered sugar
- 1/3 cup flour
Lemon Filling
- 2 cups sugar
- 1/2 cup flour
- 3 eggs
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
For Garnish
- Powdered sugar for dusting
Instructions
- Prepare the crust: In the mixing bowl of a stand mixer fitted with the paddle attachment, combine softened butter, vegetable oil, sugar, powdered sugar, water, lemon juice, lemon zest, and egg. Blend until the mixture is smooth and creamy. Add about 8-9 drops of neon yellow food coloring gel and mix well. Incorporate baking soda, cream of tartar, salt, and flour and mix until well combined into a dough.
- Bake the crust: Line the bottom of a 7-inch springform pan with parchment paper. Press the crust dough evenly into the bottom of the pan. Bake at 350°F (175°C) for about 10 minutes. Remove from the oven and gently press the crust down evenly with the bottom of a smooth glass to deflate any puffing. Set aside.
- Make the cheesecake filling: Rinse and dry the mixing bowl. Blend softened cream cheese, Greek yogurt, heavy cream, and vanilla extract until smooth. Scrape down the sides and blend again. Add sugar, powdered sugar, and flour, and continue blending until the mixture is smooth. Pour the filling over the baked crust in the springform pan.
- Bake the cheesecake: Fill a small ovenproof dish with water and place it on the oven rack beneath the cheesecake to create a water bath. Bake the cheesecake at 350°F (175°C) for 30 minutes. Then reduce the temperature to 325°F (163°C) and bake for an additional 30 to 45 minutes, or until the center is barely jiggly like set Jello. Remove the cheesecake and let it cool on a wire rack.
- Prepare the lemon topping: While the cheesecake bakes, line an 8-inch cake pan with parchment paper. In a mixing bowl, combine sugar, flour, eggs, lemon juice, and lemon zest. Mix until well blended. Pour into the cake pan and bake at 350°F (175°C) for 30-40 minutes. Remove and cool on a wire rack.
- Assemble the cheesecake: Once the lemon topping has cooled, invert it from the cake pan onto the cooled cheesecake. Trim any edges if the lemon topping is wider than the cheesecake to fit neatly.
- Chill and serve: Fully cool the assembled cheesecake and lemon layer, then wrap the springform pan with parchment paper followed by foil. Refrigerate overnight to set. Before serving, dust the top generously with powdered sugar. Cut into 2-inch pieces and enjoy!
Notes
- Use a water bath during cheesecake baking to help prevent cracking and ensure even cooking.
- Check the cheesecake’s center jiggle to determine doneness; it should resemble set Jello, not runny liquid.
- Allow ample cooling and chilling time for the best texture and flavor development.
- Use parchment paper to easily remove the crust and lemon layer, and to prevent sticking.
- Adjust the amount of food coloring carefully to achieve the desired lemony color without affecting flavor.
