Irresistible Lemon Bar Cheesecake
A luscious fusion of creamy cheesecake and zesty lemon bar, this easy homemade dessert delivers a perfect balance of smooth texture and bright citrus flavor. Ideal for any occasion, it’s a crowd-pleaser that’s quick to prepare and bake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 2 minutes
- Total Time: 1 hour 22 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ¼ cup sour cream
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- ⅓ cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
Instructions
- Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until moistened. Press firmly into bottom of a 9×9-inch baking pan. Bake for 10 minutes. Let cool slightly.
- Beat softened cream cheese on medium speed until smooth, about 2 minutes. Gradually add sugar and beat until light and fluffy. Beat in eggs one at a time. Mix in vanilla extract and sour cream. Sift in flour and mix on low speed until combined. Avoid overmixing.
- Pour cheesecake filling over cooled crust and smooth the top. Bake at 325°F for 30 minutes until edges are set but center jiggles slightly. Cool for 10 minutes.
- Whisk sugar, flour, eggs, lemon juice, and lemon zest until smooth. Pour lemon topping over warm cheesecake layer. Bake for an additional 20-22 minutes until topping is set but slightly wobbly in center.
- Remove from oven and cool on a rack for 1 hour at room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
Use room temperature cream cheese and eggs to avoid lumps and cracks. Avoid overmixing after adding flour to prevent air bubbles. Baking at 325°F with a water bath can help prevent cracking. Let cheesecake cool gradually and chill properly for best texture. If lemon topping cracks slightly, it does not affect taste.
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 320
- Fat: 22
- Carbohydrates: 26
- Protein: 5
Keywords: lemon bar cheesecake, lemon dessert, cheesecake recipe, easy lemon dessert, homemade cheesecake, zesty dessert