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Lemon Ripple Cheesecake Bars

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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

8 tablespoons unsalted butter, cut in 1/2-in. pieces - chilled
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 tablespoon plus 2 tsp. cornstarch
1/2 cup cold water
2 large egg yolks
1-3/4 cups sugar
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1-1/4 pounds cream cheese, room temperature
2 tablespoons all-purpose flour
3 large eggs, room temperature
1/4 cup sour cream
1 teaspoon pure vanilla extract


Make the crust: Adjust the rack to the middle and preheat the oven to 325ºF. Butter a 9-inch-square nonstick baking pan. In a food processor, pulse the flour, sugar, lemon zest, and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant 1/2-inch up the sides of the pan. Bake for about 20 minutes, until golden and firm.

Meanwhile, make the filling: In a small bowl, dissolve the cornstarch in the water. In a medium saucepan, whisk the yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over medium heat, whisking gently, until the sugar dissolves and the mixture is hot, about 4 minutes. Boil

over medium-high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the mixture into a heatproof bowl. Stir in the lemon zest and let cool.

In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup sugar until smooth. Beat in the flour until blended. Add the eggs, one at a time, beating well between additions. Add the sour cream and vanilla, and beat until the batter is smooth. Pour the cream cheese batter over the crust, and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter, and carefully swirl it into the batter using the tip of a knife or a skewer; take care not to cut into the crust.

Bake for about 40 minutes, until golden around the edges and just set. Run the tip of a knife around the edges to loosen the cheesecake from the sides of the pan. Let cool on a wire rack for 1 hour, then refrigerate until thoroughly chilled. Cut into 16 bars and serve.

Note from our test kitchen: When it comes to cutting the cheesecake into bars, the colder the better. If the cheesecake begins to soften, it's a mess to cut. The cheesecake can be refrigerated in the pan for up to 3 days. Wait to cut it into bars until you're ready to serve them.

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