Source: Cooking Classy
It is abundantly clear that spring has sprung in many parts of the United States! The temperatures are warming up, birds are chirping, flowers are beginning to bloom, and people are beginning to spend more time outdoors. What better time to whip up a delicious springy dessert to share with your family? Give this delicious recipe for springy cheesecake lemon bars a try. This recipe is scrumptious and sweet, and a perfect dessert for a springtime meal!
Springy Cheesecake Lemon Bars Ingredients:
Shortbread layer
- 1 1/2 cups of all-purpose flour
- 1/2 cup of powdered sugar
- 1/4 teaspoon of salt
- 3/4 cup (or 6 ounces) of unsalted butter, cold and sliced into small cubes
Lemon Layer
- 1 1/2 cups of granulated sugar
- 1 tablespoon of all-purpose flour
- 1 1/2 tablespoons of lemon zest
- 1/2 cup of lemon juice
- 4 large eggs
Cheesecake Layer
- 2 (8 ounce) packages of cream cheese softened at room temperature
- 3/4 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/4 cup (or 2 ounces) of sour cream
Sour Cream Layer
- 1 cup (or 8 ounces) of sour cream
- 4 tablespoons of powdered sugar
Springy Cheesecake Lemon Bars Directions:
Begin by preheating your oven to 350 degrees Fahrenheit. Then, grease a 13×9″ baking pan. To make the shortbread layer, mix together the flour, powdered sugar, and salt. Use a fork or a pastry cutter to add the butter into the mix. Work everything together until the mix resembles a crumbly meal. Next, dump the mixture into the baking pan and gently spread it out with your hands. You should create one even layer. Bake it in the oven for approximately 15 to 18 minutes. After removing it from the oven, allow it to cool while you mix together the additional layers.
To make the lemon layer, whisk together the flour and sugar. Then, mix in the lemon zest, lemon juice, and eggs until everything is thoroughly mixed together. Then, set it to the side. Do not pour it onto the shortbread layer yet! It will become soggy while your prepare the additional layers.
To make the cheesecake layer, use a hand mixer to blend the cream cheese and granulated sugar together. This will take approximately 30 seconds. Add the eggs in one at a time and then add the vanilla extract. Next, add 1/4 cup of sour cream. Release any large air bubbles by tapping the bowl against a hard surface.
Then, pour the lemon layer over the shortbread crust and then pour the cheesecake layer over the lemon layer. Carefully spread out the cheesecake layer. Bake in the oven for approximately 28-30 minutes or until the dessert is set and slightly jiggly. When you remove it from the oven, allow it to cool down to room temperature for approximately 45 minutes and then place it in the refrigerator. It should chill there for approximately 2 hours.
Finally, whisk together the sour cream and the powdered sugar in a small bowl. In an even layer, spread the mixture over the bars. Slice the springy cheesecake lemon bars into squares or rectangles and enjoy! You can store them in a sealed container or in a refrigerator.
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