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Lemon Cheesecake Bars with Lemon Curd
Lemon cheesecake bars with lemon curd, creamy and bright with a firm crust and smooth citrus layers.
Servings 9 bars
Calories 474kcal
Equipment
- 8×8 inch baking pan
- Heatproof bowl
- Electric mixer or hand mixer
- rubber spatula
- Knife
Ingredients
For the Lemon Curd
- 4 egg yolks
- ⅔ cup sugar
- 1 tablespoon lemon zest
- ⅓ cup lemon juice
- ⅛ teaspoon salt
- 6 tablespoon unsalted butter
For the Crust
- 15 lemon-flavored Oreos
- 1 teaspoon lemon zest
- 2 tablespoon unsalted butter melted
For the Cheesecake Filling
- ¾ cup sugar
- 1 tablespoon lemon zest
- 16 oz cream cheese softened
- 2 eggs
- ¼ cup lemon juice
- 1 teaspoon vanilla
- ½ cup lemon curd
Instructions
- Combine egg yolks, sugar, zest, juice, and salt in a heatproof bowl over simmering water. Whisk constantly for 10 minutes until pale and thickened.
- Remove from heat and stir in butter until melted. Cover with plastic wrap touching surface. Refrigerate.
- Line an 8x8 pan with parchment paper. Preheat oven to 325°F.
- Pulse Oreos in food processor until fine crumbs. Mix with zest and melted butter until wet sand consistency.
- Press mixture into bottom of prepared pan. Bake for 10 minutes. Cool to room temperature.
- Beat cream cheese, sugar, and zest until smooth. Add eggs and mix well. Stir in vanilla and lemon juice.
- Pour filling into crust. Dollop curd over filling and swirl with knife.
- Bake 45-50 minutes until edges are set with slight jiggle in center. Cool to room temperature.
- Refrigerate 4 hours until completely set.
- Serve.
Nutrition
Calories: 474kcal | Carbohydrates: 43g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 200mg | Sodium: 248mg | Potassium: 112mg | Fiber: 0.2g | Sugar: 41g | Vitamin A: 1158IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 0.5mg