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Homemade Lemon Bar Cheesecake photo

Lemon Bar Cheesecake

This Lemon Bar Cheesecake is a delightful fusion of creamy cheesecake and zesty lemon bars!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 8 ounces vanilla wafers crushed or processed into crumbs
  • 3 tablespoons sugar
  • 7 tablespoons butter melted
For the Cheesecake Filling:
  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
For the Topping:
  • 1 cup lemon curd (store-bought or homemade)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Whisk

Method
 

Stepwise Method:
  1. Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed vanilla wafers with sugar and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes and then allow it to cool while you prepare the filling.
  2. Step 2: Make the Cheesecake Filling - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, mixing until fully incorporated. Next, add the eggs one at a time, ensuring each is well blended before adding the next. Mix in the fresh lemon juice, lemon zest, and salt until the mixture is smooth.
  3. Step 3: Assemble the Cheesecake - Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly. Tap the pan gently on the counter to release any air bubbles.
  4. Step 4: Bake the Cheesecake - Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour. This helps prevent cracking.
  5. Step 5: Chill and Top - After the cheesecake has cooled, refrigerate it for at least 4 hours, preferably overnight. Once chilled, spread the lemon curd evenly over the top of the cheesecake, creating a beautiful layer of tangy goodness.
  6. Step 6: Serve and Enjoy - Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled. Garnish with additional lemon zest or fresh berries for an elegant touch!

Notes

  • Allow the cheesecake to cool slowly in the oven to prevent cracks.
  • A well-chilled cheesecake will slice beautifully and have the best texture.
  • Use room temperature cream cheese for a smooth filling.
  • Don’t overmix the batter after adding the eggs to avoid incorporating too much air.