You have to try this amazing Lemon Bar Cheesecake recipe. With all the flavors of classic lemon bars, in a creamy cheesecake, this is a one of a kind dessert. This is a must-try recipe for anyone who can not get enough of that sweet-tart flavor of lemon.
Lemon Bar Cheesecake
This Lemon Bar Cheesecake is so delicious! Not only is this recipe super simple to make, but the quality of the cheesecake is also incredible. You will bite into this cheesecake and that melt in your mouth taste and texture will feel as though you just bought it from a bakery. If you love a delicious twist on classic cheesecake, like Mounds Cheesecake , Crème Brulee Cheesecake or Hot Chocolate Cheesecake, then you are going to love this lemon bar cheesecake.
- Butter- Use unsalted butter to control the amount of salt in the recipe.
- Oil- Use Vegetable oil or canola as a substitute.
- Sugar- Every great dessert uses sugar in the recipe.
- Powdered sugar- This sugar is perfect for homemade frosting.
- Water- This water will be added to your batter.
- Lemon Juice- Use fresh lemon juice for the best-enhanced flavor.
- Lemon Zest- Be sure to zest your lemons before juicing them.
- Egg– Use the egg at room temperature.
- Neon Yellow Food Coloring- Be sure to use gel and not the liquid.
- Baking Soda- This will allow your cheesecake to rise in the oven.
- Cream of Tartar- This will allow the cheesecake to have a creamier texture.
- Salt- This will bring out the flavors in your recipe.
- Flour- Use all-purpose flour for the best results.
- Cream Cheese- Use this softened or at room temperature.
- Greek Yogurt- This will be used as a thickening agent.
- Heavy Cream- This will help with the consistency of your cheesecake.
- Vanilla- Use pure vanilla for the best flavoring.
How to make Lemon Bar Cheesecake
Add the butter, oil, powdered sugar, water, lemon juice, lemon zest, and eggs into a mixing bowl of a standing mixer and use a paddle attachment to combine.
Put a good 8 or 9 drops of the food gel and combine.
Put the baking soda, cream of tartar, salt, and flour into the bowl and combine until fully incorporated.
Use parchment paper to line a 7-inch springform pan.
Add the crust dough to the pan and press to form to the bottom of the pan.
Set your oven to 350 degrees, then add your crust to the preheated oven and bake for 10 minutes.
Take out, then use a smooth bottomed glass to apply pressure to the crust to press down. You’re doing this because it should have puffed up a bit while baking.
Add 3 packages of cream cheese, yogurt, heavy cream, and vanilla to a cleaned mixing bowl, then combine until smooth.
Use a spatula to scrape the excess batter off the sides and combine again.
Put in the sugar, powdered sugar, and flour, then combine until smooth.
Add the filling to the prepared pan. Put a small oven-safe bowl with water on the bottom rack under the cheesecake.
Put the cheesecake in the preheated oven and bake for 30 minutes.
When the time is up, turn the temperature down to 325 degrees, then bake for an additional 30-45 minutes, or until the middle of the cheesecake is set.
Take out of the oven and transfer to a cooling rack.
Begin to make the filling while the cheesecake is cooling.
Preheat the oven to 350 degrees.
Use parchment paper to line an 8-inch cake pan and place it aside.
Add the sugar, flour, eggs, lemon juice, and lemon zest into a mixing bowl and combine.
Add the filling into the prepared cake pan.
Place in the preheated oven for 30-40 minutes.
Take out of the oven and transfer to a cooling rack.
When the filling is cool, flip onto the top of the cheesecake. If the filling is bigger than the cheesecake, then use a knife to cut off the excess.
Take the rest of the filling out of the cake pan, so when you invert the filling down on to the cheesecake, it will fit.
Allow the filling and cheesecake to thoroughly cool. Then, use parchment paper to wrap them, then add foil around it as well.
Put into the fridge overnight to set for the best results.
Dust a generous amount of powdered sugar on top of the finished cheesecake.
Cut into 2-inch pieces, serve, and enjoy!
Do I Need Fresh Lemons for This Recipe?
You will want to use fresh lemons for this Lemon Cheesecake. The taste and flavor of a dessert or any other homemade recipe have much better results when you use fresh rather than frozen, artificial, etc. You want both the lemon juice and the zest for this recipe.
What if I Don’t Have a Springform Pan?
I don’t want you to worry about whether or not you have a springform pan or not. You can replace this pan if needed when you don’t have the proper pan. A 9-inch tube pan or bundt pan will work just as well to help with your recipe. A spring pan just makes it easier to take it out of the pan and makes a prettier display.
More Lemon Recipe
- Baked Lemon Donuts
- Lemon Snowball Cookies
- Magic Lemon Cobbler
- Lemon Cranberry Muffins
- Easy Lemon Bundt Cake
Lemon Bar Cheesecake
- Powdered Sugar for dusting the top of the Lemon Cheesecake
- In the mixing bowl of a stand mixer, and using the paddle attachment, add the butter, oil, sugar, powdered sugar, water, lemon juice, lemon zest, and eggs, and blend all together until smooth and creamy. Add about 8 or 9 drops of yellow food coloring gel, and mix well. Add the Baking soda, Cream of tartar, salt, and flour, and mix until well blended.
- Line the bottom of a 7 inch Spring Form pan with Parchment paper, and press the crust dough into the bottom of the pan. Bake at 350 for about 10 minutes. Remove from oven, and with a smooth bottom glass, gently press the baked crust down evenly into the pan, and it will have puffed up a little during baking. Set aside.
- Rinse out the mixing bowl, and dry with paper towels. Add the 3 packages of Cream Cheese, Greek yogurt, Heavy Cream, and Vanilla, and blend all together until smooth. Scrape down the sides of the bowl, and blend again. Add the sugar, powdered sugar, and flour, and blend until smooth. Pour the cheesecake filling into the Spring-form pan, over the crust. Fill a small ovenproof dish with water and place it on the rack underneath the Cheesecake. Place the cheesecake in the oven at 350 degrees, for 30 minutes. Turn the temperature down to 325 degrees and bake another 30 to 45 minutes, or until the cheesecake is barely jiggly in the center. Remove the cheesecake from the oven to a wire rack to cool.
- NOTE: You'll have to check the cheesecake to know exactly when to remove it from the oven. The center of the cheesecake should resemble Jello that has set up, then you know it's done. If it jiggles like it's still runny, then it's not done baking.
- While the Cheesecake is baking, make the lemon filling - Line an 8-inch cake pan with Parchment paper, and set it aside. In a mixing bowl, add the sugar, flour, eggs, lemon juice, and lemon zest, and mix until well blended. Pour the lemon filling into the cake pan, and place in the oven at 350 degrees for 30 - 40 minutes. Remove from the oven, and set the cake pan on a wire rack to cool.
- When the Lemon filling has cooled, invert the filling from the cake pan to the top of the cooled Cheesecake. If the Lemon filling is wider than the cheesecake, simply cut around the edge of the filling with a knife, and remove the extra filling from the cake pan, so when you turn the filling upside down on the cheesecake it will fit.
- When the Cheesecake and filling have completely cooled, wrap the pan with parchment paper, and then foil, and place in the refrigerator overnight to set. Before serving, dust the top of the cheesecake generously with powdered sugar. Cut in 2-inch pieces, serve, and Enjoy!
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