Lemon Marbled Cheesecake Bars
Delightful cheesecake bars that combine the creamy richness of cheesecake with the zesty brightness of lemon, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups crushed graham crackers Adds a crunchy texture.
- 0.25 cups sugar For sweetness.
- 0.33 cups unsalted butter, melted Provides richness.
For the cheesecake filling
- 16 ounces cream cheese, softened Results in a creamy filling.
- 0.67 cups granulated sugar Enhances sweetness.
- 2 large eggs Brings richness and fluffiness.
- 1 teaspoon vanilla extract Adds aromatic flavor.
- 1 tablespoon lemon zest Infuses fresh lemon flavor.
- 0.25 cups lemon juice Adds bright acidity.
- 0.25 cups lemon curd For tangy swirl.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine crushed graham crackers, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a greased 9×9-inch baking pan.
Making the filling
- Beat the cream cheese until smooth, then gradually add 2/3 cup sugar and mix until velvety.
- Add eggs, vanilla extract, lemon zest, and lemon juice; beat until smooth.
- Add dollops of lemon curd over the cheesecake mixture and swirl with a knife.
Baking
- Pour the cheesecake mixture over the crust and spread it evenly.
- Bake for 40-45 minutes until set but slightly jiggly in the center.
- Cool at room temperature, then refrigerate for a few hours before cutting into squares.
Notes
Ensure cream cheese is at room temperature to prevent lumps. Do not overbake; the center should jiggle slightly when removed from oven.