Lemon Curd Cheesecake Bars

These small batch lemon curd cheesecake bars combine the zingy freshness of lemon curd with the velvety richness of cheesecake, creating a truly unforgettable dessert. My expertly crafted recipe begins with a buttery graham cracker crust, followed by a luscious layer of creamy cheesecake, and finally, a vibrant blanket of tangy lemon curd. The result is a symphony of flavors and textures that will awaken your taste buds. Whether you’re hosting a gathering or simply treating yourself to a sweet indulgence, these Lemon Curd Cheesecake Bars are sure to impress.

PANTRY Checklist:

• Graham Crackers or Digestive Biscuits : You can either use 2 sheets of graham crackers (to make graham cracker crumbs) or 1.5 packets of regular digestive biscuits (I prefer McVities - not an ad, I just find them the best). Either ways, you will need to crush them in a food processor. 
• Unsalted Butter : You will need a few tablespoons of melted butter to the crust to help it stick together. It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Cream cheese : Use only a block of full fat cream cheese and bring it to room temperature before using so that it is easy to incorporate and creams well.
• Granulated Sugar: Sugar acts as a binding agent to your bars along with adding sweetness. You can use either granulated sugar, powdered sugar or caster sugar to make these cookies. Make sure you only use superfine sugar to get that melt in your mouth texture.
• Sour cream : This helps to soften the texture of the cheese and add moisture to your cheesecake. You can replace this with equal amounts of Greek Yogurt if required. You will need this at room temperature.
• Eggs : Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of a cheesecake and also add moisture. Be careful not to over-mix the eggs in the cheesecake. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cheesecake batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
• Lime Juice : Fresh lemon juice adds a slightly tangy flavor to the cheesecake which goes very well. Even though this is an optional ingredient in the filling, I highly recommend adding it.
• Vanilla : You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
• Lemon Juice: I always prefer using fresh lemon juice for its freshness & best natural flavour to make lemon curd. However, you can even use store bought lemon curd instead if necessary.
• Lemon zest: Freshly grated lemon zest adds depth of flavour to your lemon curd. You must not leave this out!
• Kosher Salt: Adding a pinch of salt helps to balance out the flavours in the bars. I have added sea salt for a little extra flavour however you can use normal iodised salt too.

FAQ

Bake Along With Me:

• Step 1: Gather ingredients for the lemon curd.

• Step 2: Add eggs, sugar, lemon juice and lemon zest to a bowl. Using the bain marie method or in a double boiler, let the mixture thicken until it reaches 165 degrees F.

• Step 3: Remove from flame, mix in softenened butter and allow to cool in a mason jar.

• Step 6: Gather ingredients for the crust.

• Step 7: Melt the butter and crush the graham crackers or digestive biscuits. Mix until combined.

• Step 8: Line a 9×5 inch pan with parchment paper and spread the crust into it. Blind bake for 15 minutes at 350 degrees F. Allow the crust to cool.

•  Step 9: Gather the ingredients for the cheesecake.

• Step 10: Beat the room temperature cream cheese until creamy. Add in the granulated sugar. Add in sour cream, lime juice, vanilla and salt. Lastly, add in eggs one at a time. Do not over beat. Chill for 20 minutes in the refrigerator and pour onto baked crust.

• Step 11: Bake cheesecake without a water bath. Open the oven door slowly. Allow to cool. Pour lemon curd on top and bake again for ~10 minutes. Chill for atleast 4 hours or overnight before slicing.

Secrets to Success

• Add the eggs one at a time: Make sure to add the eggs only after all other ingredients of the filling are incorporated in the mixture. Add eggs one at a time. Only beat the mixture until just combined while adding the eggs. This is very important to prevent air from growing into your cheesecake batter which might cause it to sink while cooling.
• Cool the cheesecake slowly: Do not open your oven door while these bars are baking to avoid cracks in the cheesecake which are caused by sudden temperature changes. Allow the cheesecakes to cool gradually by leaving your oven door open slightly for 10 minutes after baking.
• Keep an eye on the temperature: Ensure your oven is at the right temperature by using an oven thermometer. Cheesecake bars require a low temperatures to bake.
• Do not skimp on chill time: Chill these bars for atleast 4 hours or overnight before slicing.
• Use the very best equipment and ingredients. Since these cookies require so few ingredients, it’s best to bet on the good stuff! Use the very best and fresh ingredients to get the most out of this recipe. Put in those extra 5 minutes and get your hands on freshly squeezed lemon juice. Truly, there’s nothing like it. Also, make sure not to use a metal whisk while making your lemon curd as it can leave a metallic taste in it. A silicon whisk works perfectly for this. 

Last but not the least

All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.

• In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
• Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!

If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back!

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