The creation of these Lemon Cheesecake bars or slice (depending on where you live) was from a tired mind during a baking afternoon with what was meant to be three friends, instead it was just the two of us sharing the kitchen quarters while our other friend laid on the couch in exhaustion. What's your opinion on baked versus no bake cheesecakes?
At this time of year, everyone is tired, no matter what age it seems. Young or not, exhaustion doesn't care about that, it affects everyone. Getting through the long winter with little time off seems like forever ago and yet the Christmas break seems almost too far away to grasp.
I’ve been suffering from lethargy this week, I’m so tired, shattered, exhausted from the many hours of lost sleep through the year that I feel as though my head will hit the desk and I won’t care who sees me in the office.
With a break looming, extra work always piles up. Meaning long hard hours for the much needed time off everyone yearns for. Here’s hoping these zingy cheesecake bars will keep me awake long enough to see the end of the working year. They're creamy and tart and rely on little sugar which allows the citrus flavors to really shine through.
How to prepare Lemon Cheesecake Bars
- Biscuit base: Combine all the ingredients for the biscuit base until it resembles breadcrumbs.
- Press and bake: Press into your baking tray and bake until golden.
- Lemon syrup: Simmer the lemon juice, zest and sugar until a syrup forms.
- Whisk it: Add the butter and egg yolks and whisk until smooth.
- Creamy: Add in the cream cheese and whisk until smooth.
- Smooth top: Spoon onto the biscuit base and smooth out.
- Hot water: Place the unbaked cheesecake into a larger tray and add boiling water into the larger tray.
- Bake: Bake until only jiggly in the center.
- Cool it: Remove and allow to cool fully.
- Serve: Slice these up and serve. Enjoy!
Tips for the best Lemon Cheesecake Bars
Coconut oil sub: The coconut oil in the shortbread base does create a very slight coconut flavor, if you don't enjoy the flavor butter would make a great sub, though I have not tested this out.
Baking the biscuit base: Baking the the biscuit base prior to adding the cheesecake filling helps ensure the base doesn't become soggy with the filling, it will also help keep those bars nice and set when you want to cut.
More cheesecake recipes you'll enjoy
Raspberry Custard Cheesecake
Käsekuchen – German Cheesecake
No-bake Peanut Butter Cheesecake Slice
How to make:
Preheat the oven to 180°C/350F and line a baking tray with baking paper.
Place the flours, desiccated coconut, butter and coconut oil in a bowl and mix with a fork until the mixture resembles rough breadcrumbs.
Remove from the oven, but keep the temperature in the oven consistent.
To make the cheesecake filling, place the lemon juice, rind and sugar in a saucepan and heat on medium until simmering.
Remove from the heat and allow to cool for 1 minute, add in the butter and egg yolks, whisking briskly until thickened and bright yellow in color.
Add in the cream cheese and whisk until it is a smooth mixture and no lumps remain (it will be quite firm and difficult to stir initially, but as it warms through this will lessen and the mixture will come together).
Spoon on top of the biscuit base and spread out evenly.
Place the unbaked cheesecake tray inside a larger baking tray and pour boiling water ⅓ way up the larger tray.
Place in the oven and bake for approximately 35 minutes or until the cheesecake only jiggles in the center.
Remove from the oven and allow to cool fully.
Slice and serve.
Lemon Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Makes 16 bars
- Category: Bars and Slices
Description
Coconut speckled shortbread crust and a baked lemon cheesecake topping makes this the kind of tart dessert you can make for an afternoon treat or an event with friends.
Ingredients
Base
160 grams / 1 cup plain flour
22 grams / ¼ cup desiccated coconut
30 grams / ¼ cup cornflour
30 grams / 2 tablespoons butter, softened
28 grams / 2 tablespoons coconut oil
Filling
76 grams / ⅓ cup lemon juice
2 tablespoons lemon zest, finely chopped
100 grams / ½ cup superine/caster sugar
2 egg yolks, room temperature
600 grams / 1.3 pounds cream cheese, room temperature
Instructions
- Preheat the oven to 180°C/350F and line a baking tray with baking paper.
- Place the flours, desiccated coconut, butter and coconut oil in a bowl and mix with a fork until the mixture resembles rough breadcrumbs.
- Press into the tray in an even layer and bake for 10 minutes or until golden.
- Remove from the oven, but keep the temperature in the oven consistent.
- To make the cheesecake filling, place the lemon juice, zest and sugar in a saucepan and heat on medium, whisking until thickened and bubbling, approximately 3 minutes.
- Remove from the heat and allow to cool for 1 minute, add in the butter and egg yolks, whisking briskly until thickened and bright yellow in color.
- Set aside 3 tablespoons of the lemon curd
- Add in the cream cheese and whisk until it is a smooth mixture and no lumps remain (it will be quite firm and difficult to stir initially, but as it warms through this will lessen and the mixture will come together).
- Spoon on top of the biscuit base and spread out evenly.
- Place the unbaked cheesecake tray inside a larger baking tray and pour boiling water ⅓ way up the larger tray.
- Place in the oven and bake for approximately 35 minutes or until the cheesecake only jiggles in the center.
- Remove from the oven and allow to cool fully.
- Slice and serve.
Notes
Coconut oil sub: The coconut oil in the shortbread base does create a very slight coconut flavor, if you don't enjoy the flavor butter would make a great sub, though I have not tested this out.
Baking the biscuit base: Baking the the biscuit base prior to adding the cheesecake filling helps ensure the base doesn't become soggy with the filling, it will also help keep those bars nice and set when you want to cut.
Recipe by Roamingtaste
Nutrition
- Serving Size: 1 cheesecake bar
- Calories: 223 calories per serve
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