Food & Kitchen

Make The Ultimate Lemon Bar Cheesecake (12 Servings)

By  | 
Hands-on Time – 40 Mins
Total Time – 22 Hours 45 Mins
Yield – Makes 10 to 12 servings

This indulgent recipe marries two delicious desserts: lemon bars and cheesecake. Using a dark springform pan ensures a golden brown crust on this tart dessert recipe without having to bake before adding the filling.


  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 egg yolks
  • 1 to 2 Tbsp. ice-cold water
  • 4 (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups Quick and Easy Lemon Curd, divided
  • Candied Lemon Slices (optional)

How to Make It

Step 1

Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.

Step 2

Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes.

Step 3

Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.

Step 4

Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.

Step 5

Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

Step 6

Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.

Leave a Reply

Your email address will not be published. Required fields are marked *