Silky Lemon Cheesecake Bars with a Luscious Swirl
Ingredients:
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
For the Lemon Swirl:
⅓ cup freshly squeezed lemon juice
1 tbsp lemon zest
2 large egg yolks
½ cup granulated sugar
2 tbsp unsalted butter
1 tbsp cornstarch
Directions:
Preheat oven to 325°F (160°C) and line an 8x8 inch pan with parchment paper.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the prepared pan and bake for 10 minutes. Let cool slightly.
In a saucepan over medium heat, whisk lemon juice, zest, egg yolks, sugar, butter, and cornstarch. Cook until thickened, about 5–7 minutes. Let cool.
In another bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream, mixing until fully incorporated and silky.
Pour the cheesecake mixture over the crust and smooth the top. Dollop lemon curd over the top and use a skewer or knife to swirl it beautifully.
Bake for 35–38 minutes or until the center is just set. Cool completely, then chill for at least 3 hours before slicing into bars.
Prep Time: 20 minutes | Cooking Time: 38 minutes | Total Time: 58 minutes
Kcal: 295 kcal | Servings: 9 bars