Show Us Your Own Heavenly Lemon Bar Cheesecake

February 1, 2013 | By | Comments (7)

cookthecoverfeb Show Us Your Own Heavenly Lemon Bar CheesecakeWe want to see your version of the Lemon Bar Cheesecake on our February cover! Send us your photos from now until the end of the month and we’ll announce a winner on Feb 28th. One lucky baker will get a free SL cookbook and be featured on The Daily South!

This dreamy lemon dessert is a guaranteed show-stopper at any Spring party. Using our fool-proof lemon curd, imagine the delicious possibilities of lemon bars and cheesecake together in one indulgent dessert. And you’ll feel like a true kitchen pro when you make your very own candied lemons for garnish. We can’t wait to see the photos! Share them with us at dailysouth@gmail.com, or on Instagram with hashtag #cooktheSLcover.

Happy Baking!

lemon bar cheesecake m Show Us Your Own Heavenly Lemon Bar CheesecakeLemon Bar Cheesecake

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 egg yolks
  • 1 to 2 Tbsp. ice-cold water
  • 4 (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups Quick and Easy Lemon Curd, divided
  • Candied Lemon Slices (optional)

Preparation
1. Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.

2. Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes.

3. Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.

4. Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.

5. Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

6. Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.

COMMENTS

  1. Angie@Angie’s Recipes

    It has been a long time since I last saw a cheesecake that has won my heart! This is IRRESISTIBLE!

    February 2, 2013 at 3:41 am
  2. Christine

    I made this for a family dinner two weeks ago. Everyone loved it. My brother insisted on having the recipe. I am still getting rave reviews about it. Thank you for the recipe! (Love the lemon curd!)

    February 6, 2013 at 6:33 pm
  3. Lara Sanborn Morgan

    I am trying this cake for the first time…is the crust supposed to be crumbly? And how thin should it be?

    February 10, 2013 at 9:25 am
  4. Linda Bell

    I am so glad you have this recipe online as my February Southern Living had pages 98-132 missing and that was all the recipes I wanted to try.

    February 14, 2013 at 4:40 pm
  5. Penny Reaves Brown

    what if you dont have that kind of pan

    February 16, 2013 at 1:42 pm
  6. bzmac08

    Yummy! If I had followed directions and left it in the oven for 15 minutes.. it would have set but we still ate it ! Making a second one tonight !

    March 5, 2013 at 9:21 am
  7. Joyce Tully

    The magazine recipe says if you have a dark springform pan the crust will brown without pre-baking. If your pan is not a dark pan, does the crust need to be pre-baked?

    March 10, 2013 at 11:19 pm