Cheesecake Lemon Bars

Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. (5 minutes)

Recipe View 10 mins In a medium bowl, whisk together 1 1/2 cups flour and confectioners' sugar. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 5 mins Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared baking dish to form a crust. (5 minutes)

Recipe View 18 mins Bake the crust in the preheated oven until golden brown, about 15-18 minutes. Remove from oven and let cool slightly. (18 minutes)

Recipe View 5 mins In a large bowl, whisk together 4 eggs, 1 1/2 cups granulated sugar, 1 tablespoon flour, lemon zest, and lemon juice until well combined. (5 minutes)

Recipe View 2 mins Pour the lemon mixture evenly over the baked crust. Gently skim off any bubbles from the surface of the filling with a spoon or fork. (2 minutes)

Recipe View 3 mins In another large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. (3 minutes)

Recipe View 2 mins Whisk in the 2 lightly beaten eggs until just combined. Be careful not to overmix. (2 minutes)

Recipe View 3 mins Gently spread the cream cheese mixture evenly over the lemon layer. The mixtures will separate slightly during baking, creating a beautiful layered effect. (3 minutes)

Recipe View 35 mins Bake in the preheated oven until the filling is set but still slightly jiggly in the center, about 30-35 minutes. (35 minutes)

Recipe View 2 hrs Let the bars cool completely in the baking dish on a wire rack. Then, refrigerate for at least 2 hours before cutting into squares. (120 minutes)