LEMON BAR CHEESECAKE
LEMON BAR CHEESECAKE
LEMON BAR CHEESECAKE
If you love Lemon Bars, and you love cheesecake, this LEMON BAR CHEESECAKE is sure to become your new favorite. This is so creamy and tangy, you’ll want to eat the whole cheesecake. From the lemon cookie crust, to the gooey lemon bar filling with the cheesecake in between, this is just delicious. It’s easy to make, and makes a stunning presentation. Make sure you keep this one in your favorites!
HERE’S WHAT YOU NEED:
CRUST:
- 1/3 cup of Butter – softened
- 1/4 cup of Vegetable Oil
- 1/2 cup of Sugar
1/3 cup of Powdered Sugar - 1 Tablespoons of Water
- 1/2 Tablespoon of Lemon Juice
- 1/2 Tablespoon of Lemon Zest
- 1 Egg
- Several Drops of Neon Yellow Food Coloring Gel
1/4 teaspoon of Baking Soda - 1/4 teaspoon of Cream of Tartar
- 1/8 teaspoon of Salt
- 2 1/2 cups of Flour
CHEESECAKE FILLING:
- 3 packages of Cream Cheese – 8 ounce packages – softened
1/3 cup of Greek Yogurt - 2 Tablespoons of Heavy Cream
- 1 Tablespoon of Vanilla
1 cup of sugar - 1/2 cup of Powdered Sugar
- 1/3 cup of Flour
LEMON FILLING:
- 2 cups of Sugar
- 1/2 cup of Flour
- 3 Eggs
- 1/2 cup of Lemon Juice
- 1 teaspoon of Lemon Zest
TO TOP:
- Powdered Sugar for dusting the top of the Lemon Cheesecake
HERE’S WHAT YOU DO:
In the mixing bowl of a stand mixer, and using the paddle attachment, add the Butter, oil, sugar, powdered sugar, water, lemon juice, lemon zest and eggs, and blend all together until smooth and creamy. Add about 8 or 9 drops of Yellow food coloring gel, and mix well. Add the Baking soda, Cream of tartar, salt, and flour, and mix until well blended.
Line the bottom of a 7 inch Spring Form pan with Parchment paper, and press the Crust dough into the bottom of the pan. Bake at 350 for about 10 minutes. Remove from oven, and with a smooth bottom glass, gently press the baked crust down evenly into the pan, and it will have puffed up a little during baking. Set aside.
Rinse out the mixing bowl, and dry with paper towels. Add the 3 packages of Cream Cheese, Greek yogurt, Heavy Cream, and Vanilla, and blend all together until smooth. Scrape down the sides of the bowl, and blend again. Add the Sugar, powdered sugar, and flour, and blend until smooth. Pour the cheesecake filling into the Spring-form pan, over the crust. Fill a small oven proof dish with water and place on the rack underneath the Cheesecake. Place the cheesecake in the oven at 350 degrees, for 30 minutes. Turn the temperature down to 325 degrees and bake another 30 to 45 minutes, or until the cheesecake is barely jiggly in the center. Remove the cheesecake from the oven to a wire rack to cool.
NOTE: You’ll have to check the cheesecake to know exactly when to remove it from the oven. The center of the cheesecake should resemble Jello that has set up, then you know it’s done. If it jiggles like it’s still runny, then its not done baking.
While the Cheesecake is baking, make the lemon filling – Line an 8 inch cake pan with Parchment paper, and set aside. In a mixing bowl, add the Sugar, flour, eggs, lemon juice, and lemon zest, and mix until well blended. Pour the lemon filling in the cake pan, and place in the oven at 350 degrees for 30 – 40 minutes. Remove from the oven, and set cake pan on a wire rack to cool.
When the Lemon filling has cooled, invert the filling from the cake pan to the top of the cooled Cheesecake. If the Lemon filling is wider than the cheesecake, simply cut around the edge of the filling with a knife, and remove the extra filling from the cake pan, so when you turn the filling upside down on the cheesecake it will fit.
When the Cheesecake and filling have completely cooled, wrap the pan with parchment paper, and then foil, and place in the refrigerator overnight to set. Before serving, dust the top of the cheesecake generously with powdered sugar. Cut in 2 inch pieces, serve, and Enjoy!
Makes 6 to 8 servings
NOTE: Placing the small dish of water on the rack underneath the cheesecake will help prevent the cheesecake from cracking during baking.
