Lemon Cheesecake Bars
If you love cheesecake, and lemon bars, then lemon cheesecake bars are a no-brainer. It's an easy recipe that ticks the right boxes for fans of both desserts.
Ingredients
- ¾ cupshortening
- ⅓ cuppacked brown sugar
- 1 cupsall-purpose flour
- 1 cuprolled oats
- ¼ teaspoonsalt
- ½ cupseedless raspberry jam
- filling:
- 4 packagescream cheese, softened
- 1 cupssugar
- ¼ cupall-purpose flour
- ⅓ cuplemon juice
- 4 teaspoonsgrated lemon zest
- 4 largeeggs, lightly beaten
Directions
- 1
Preheat the oven to 350°F. In a large mixing bowl, cream the shortening and brown sugar together until they’re very light and fluffy, five to seven minutes. In a separate bowl, stir the flour, oats and salt together, then slowly add them to the creamed sugar mixture and mix well. Editor’s Tip: If you have a stand mixer, it’s a more convenient option than holding your hand mixer for up to seven minutes as you cream the fat and sugar.
- 2
Press the finished dough into a greased 13x9-inch baking dish. Bake the crust for 15 to 18 minutes, until it’s golden brown. Remove the pan from the oven, and spread the crust with the raspberry jam.
- 3
While the crust bakes, beat the softened cream cheese, sugar and flour together into a smooth mixture. Beat the lemon juice and zest into the mixture, then add the softly beaten eggs, beating the filling over low speed until the eggs are just incorporated. Carefully spoon the filling over the jam, to fill the pan.
- 4
Bake the lemon cheesecake bars, still at 350°, for 30 to 35 minutes, or until the center is almost set but still slightly jiggly when you shake the pan. Remove the pan from the oven and cool it completely on a wire rack. Cover the pan, and refrigerate it until you’re ready to serve the bars.