Description
Delight in these refreshing Lemon Cheesecake Bars featuring a buttery whole wheat pastry crust topped with a creamy, tangy lemon-infused cheesecake layer. Perfectly balanced with zesty lemon flavor and a smooth texture, these bars are an ideal treat for any dessert lover seeking a bright and tangy twist on classic cheesecake.
Ingredients
Crust
- 1/2 cup whole wheat pastry flour
- 1/4 cup all purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon lemon zest
- 1/8 teaspoon kosher salt
- 6 tablespoons cold unsalted butter (cut into small pieces)
Filling
- 16 ounces light cream cheese (two 8-ounce blocks), softened (do not use fat free)
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 1/4 cup plain non-fat Greek yogurt (at room temperature)
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon lemon zest
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Lightly grease an 8 x 8-inch pan with cooking spray to ensure the crust does not stick.
- Mix crust ingredients: In a food processor or medium bowl, pulse or combine the all-purpose flour, whole-wheat pastry flour, powdered sugar, 1/4 teaspoon lemon zest, and kosher salt. Add the cold butter pieces and pulse or cut into the dry ingredients until the mixture is crumbly and resembles coarse cornmeal.
- Form crust: Press the crumbly mixture evenly into the bottom of the prepared pan to form the crust layer.
- Bake crust: Bake the crust in the preheated oven for 20 to 22 minutes, until it turns lightly browned. Remove from oven and let cool for at least 15 minutes.
- Prepare cheesecake filling: In a standing mixer fitted with a paddle attachment or a large mixing bowl, beat together the softened cream cheese, Greek yogurt, and granulated sugar until the mixture is smooth and creamy.
- Add eggs: Beat in the two eggs and egg yolk, mixing just until blended to keep the texture smooth.
- Add flavorings: Mix in the fresh lemon juice, cornstarch, vanilla extract, and the remaining 1/4 teaspoon lemon zest. Beat well to incorporate all ingredients.
- Pour and bake filling: Pour the cheesecake filling over the cooled crust, spreading evenly to the edges. Bake for 28 to 32 minutes, until the cheesecake layer appears set on top but still jiggles slightly when gently shaken.
- Cool and chill: Remove from oven and cool on a wire rack for 1 hour. Then cover the pan and refrigerate for 4 to 8 hours to fully set.
- Serve: Cut into bars and optionally garnish with whipped cream before serving for an extra touch of indulgence.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to avoid lumps in the cheesecake filling.
- Do not overbake the cheesecake filling; it should still jiggle slightly in the center when done to avoid cracking and dryness.
- For a more intense lemon flavor, you can add a bit more lemon zest or juice, but adjust sugar accordingly to balance tartness.
- Use an 8 x 8-inch pan to achieve the correct thickness and baking time.
- Storing the bars in the refrigerator for at least 4 hours is essential for the filling to properly set.
- These bars can be stored in the refrigerator covered for up to 3 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
