Swirled Lemon Cheesecake Bars
Creamy lemon-cheesecake bars built on a simple crust and swirled with tangy homemade lemon curd for a bright dessert treat.
Equipment
- 8×8-inch square baking pan
- Mixing Bowls
- Electric hand mixer
Ingredients
Crust
- ¾ cup all-purpose flour approx 105 g
- ¼ cup light brown sugar (packed) approx 55 g
- ¼ tsp salt
- ¼ cup unsalted butter, melted approx 56 g
Filling
- 1 block cream cheese (250 g), softened
- ⅓ cup granulated sugar (65 g)
- 2 tsp lemon zest
- 1 large egg
- ¼ cup plain full-fat yogurt (60 ml)
- 1 tsp pure vanilla extract
Lemon Curd Swirl
- lemon curd (small batch, chilled) used to dollop & swirl through filling
Instructions
- Pre-heat oven to 350 °F (175 °C). Line an 8×8-inch square baking pan with foil, leaving 2-inch overhang on two sides. Set aside.
- Make the crust: In a medium bowl, combine flour, brown sugar and salt. Add melted butter and mix until the mixture resembles damp sand. Press evenly into the bottom of the prepared pan and bake for about 10-12 minutes until lightly golden. Remove and let cool slightly.
- Reduce oven temperature to 325 °F (160-165 °C). Make the filling: In a large bowl beat the cream cheese until smooth. Add sugar and lemon zest and beat until creamy. Add the egg and beat until incorporated. Then mix in yogurt and vanilla extract just until combined.
- Pour the cheesecake filling over the slightly cooled crust and spread into an even layer. Dollop teaspoons of chilled lemon curd randomly over the surface, then use a skewer or butter knife to swirl the curd through the filling (avoid cutting into the crust).
- Bake for about 20-25 minutes, or until the edges are set and the centre is just slightly wobbly when moved. Allow to cool completely on a wire rack, then refrigerate for at least 2 hours before slicing.
Notes
For best results, use room temperature ingredients and chill the bars thoroughly before slicing to obtain clean cuts. Bars will store in the fridge for up to 5 days. :contentReference[oaicite:0]{index=0}