If you are still looking for an excuse to make the lemon curd from last week’s post, look no further than these beautiful and fragrant cheesecake bars!
Lemon cheesecake bars
- 1 cup (130g) flour
- 1/2 cup (50 g) graham cracker crumbs (blended in a food processor)
- 1/8 tsp salt
- 6 Tbsp (85 g) unsalted butter, melted (plus more, for brushing pan)
- 1/4 cup (50 g) sugar
- 8 oz (225 g) cream cheese, at room temperature
- 1/2 cup (150 g) plain Greek yogurt, at room temperature
- 2/3 cup (130 g) sugar
- 1/8 tsp salt
- 1 large egg, at room temperature
- 1/3 cup (80 g) lemon curd (recipe here)
For 9 bars
Preheat oven to 350°F (180°C) and line an 8-inch square baking pan with aluminum foil, brush the foil generously with melted butter.
For the crust: whisk together flour, graham-cracker crumbs and salt in a medium bowl. Add the melted butter, sugar, and mix until incorporated. Press the dough evenly into bottom of prepared pan. Bake crust for 15 minutes, until golden. Set aside to cool completely, and reduce oven temperature to 325°F (160°C).
For the filling: place cream cheese and yogurt in a food processor and pulse until combined. Add sugar, salt, and egg; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Dollop lemon curd by teaspoons over cream cheese layer and swirl together with a small knife or toothpick. Bake for 40 minutes, until center is set. Remove from oven and cool completely, then cover and chill in refrigerator at least 2 hours before serving.
Carefully lift aluminum foil and place bars on a cutting board; use a sharp knife to cut into bars.
Bars will keep in an airtight container in the refrigerator for 2 days.