Like the taste of lemon bars and cheesecake? Then this lemon bar cheesecake recipe is for you!
Lemon Bar Cheesecake Recipe
This lemon bar cheesecake is so creamy and tangy. You will have to try hard not to eat the whole cheesecake. This has a lemon cookie crust with a gooey lemon bar filling on top with the creamy cheesecake layer in the middle. This is just an all-around delicious dessert.
If you like this lemon dessert, here are a few others to try.
- Lemon Cheesecake Minis
- Lemon Meringue Cheesecake
- Instant Pot Lemon Cheesecake With Lemon Curd Topping
- Keto Lemon Cheesecake Fluff
- Blueberry Lemon Keto Cheesecake Cups
- Lemon Lush Cheesecake Recipe
How To Make This Cheesecake:
Preheat oven to 350.
Line the bottom of a 7 inch Spring Form pan with parchment paper and grease the paper and the pan.
In the stand mixer or large mixing bowl, add the oil, butter, sugar, water, powdered sugar, eggs, lemon juice, and lemon zest. and blend all together until smooth and creamy. If you want the yellow color to pop (and this is optional) add about 8 or 9 drops of yellow food coloring gel and mix well.
Now add the salt, baking soda, cream of tartar, and flour, mix until fully blended.
Press the crust/dough mixture into the bottom of the pan. Bake at 350 for about 10 minutes.
Remove from oven. Use the back of a spatula or bottom of a glass to gently press the crust down into the pan from where it puffed up from baking. Set aside.
Using another mixing bowl or rinse out the first one, add cream cheese, yogurt, vanilla, and cream blend all together until smooth. Scrape the sides and blend again.
Now add the sugar, flour, and powdered sugar and blend until smooth.
Pour the mixed cheesecake filling over the crust.
Place cheesecake in a water bath or fill a small ovenproof dish with water and place it on the rack underneath the cheesecake.
Place the cheesecake in the oven at 350 degrees, for 30 minutes. Then turn the temperature down to 325 degrees and bake another 30 to 45 minutes. It will be done when the cheesecake is barely jiggly in the center.
Remove cheesecake from oven and place on a wire rack to cool.
Making The Lemon Filling:
Line a 7-inch cake pan with parchment paper and grease the pan and paper, and set aside.
In a mixing bowl, add eggs, flour, sugar, lemon juice, and lemon zest, mix until fully blended.
Pour the lemon mixture into the cake pan. Bake at 350 degrees for 30 – 40 minutes.
Remove from the oven set the pan on a wire rack to totally cool.
When the lemon and the cheesecake have totally cooled, flip the lemon from the cake pan to the top of the cooled cheesecake.
Cover and place in the refrigerator overnight to set.
Before serving, dust the top of the cheesecake generously with powdered sugar.
Lemon Bar Cheesecake Recipe
Ingredients
Crust:
- 1/3 Cup Powdered Sugar
- 1/3 Cup Butter softened
- 1/4 Cup Vegetable Oil
- 1 Tbsp Water
- 1/2 Cup Sugar
- 1/2 Tbsp Lemon Juice
- 1 Egg
- 1/2 Tbsp Lemon Zest
- 1/4 Tsp Baking Soda
- Several Drops of Neon Yellow Food Coloring Gel optional
- 1/4 Tsp Cream of Tartar
- 2 1/2 Cups Flour
- 1/8 Tsp Salt
Cheesecake Filling:
- 1/3 Cup Flour
- 1/3 Cup Greek Yogurt
- 24 oz Cream Cheese room temp
- 2 Tbsp Heavy Cream
- 1 Cup Sugar
- 1 Tbsp Vanilla
- 1/2 Cup Powdered Sugar
Lemon Filling:
- 1 Tsp Lemon Zest
- 2 Cups Sugar
- 3 Eggs
- 1/2 Cup Lemon Juice
- 1/2 Cup Flour
Instructions
Crust:
- Preheat oven to 350.
- Line the bottom of a 7 inch Spring Form pan with parchment paper and grease the paper and the pan.
- In the stand mixer or large mixing bowl, add the oil, butter, sugar, water, powdered sugar, eggs, lemon juice, and lemon zest. and blend all together until smooth and creamy. If you want the yellow color to pop (and this is optional) add about 8 or 9 drops of yellow food coloring gel and mix well.
- Now add the salt, baking soda, cream of tartar, and flour, mix until fully blended.
- Press the crust/dough mixture into the bottom of the pan. Bake at 350 for about 10 minutes.
- Remove from oven. Use the back of a spatula or bottom of a glass to gently press the crust down into the pan from where it puffed up from baking. Set aside.
Cheesecake Filling:
- Using another mixing bowl or rinse out the first one, add cream cheese, yogurt, vanilla, and cream blend all together until smooth. Scrape the sides and blend again.
- Now add the sugar, flour, and powdered sugar and blend until smooth.
- Pour the mixed cheesecake filling over the crust.
- Place cheesecake in a water bath or fill a small ovenproof dish with water and place it on the rack underneath the cheesecake.
- Place the cheesecake in the oven at 350 degrees, for 30 minutes. Then turn the temperature down to 325 degrees and bake another 30 to 45 minutes. It will be done when the cheesecake is barely jiggly in the center.
- Remove cheesecake from oven and place on a wire rack to cool.
Lemon Filling:
- Line a 7-inch cake pan with parchment paper and grease the pan and paper, and set aside.
- In a mixing bowl, add eggs, flour, sugar, lemon juice, and lemon zest, mix until fully blended.
- Pour the lemon mixture into the cake pan. Bake at 350 degrees for 30 – 40 minutes.
- Remove from the oven set the pan on a wire rack to totally cool.
- When the lemon and the cheesecake have totally cooled, flip the lemon from the cake pan to the top of the cooled cheesecake.
- Cover and place in the refrigerator overnight to set.
- Before serving, dust the top of the cheesecake generously with powdered sugar.
Leave a Reply