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A Delicious Dessert: Lemon Ripple Cheesecake

At the last minute, I decided not to make the white chocolate-lime cheesecake bars for my half birthday party. Instead, I opted for these lemon ripple bars. Lemon seemed to evoke the flavors of Spring more than lime and white chocolate. I cut them into small, bite-sized pieces and they went like hot cakes at the party!

This easy-to-follow recipe is divine. The crust is flecked with lemon zest and lemon curd is rippled with the creamy cheesecake filling. They are wonderful for a party because you can make them one or two days before the event. For the recipe,

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Lemon Ripple Cheesecake Bars

Lemon Ripple Cheesecake Bars

Lemon Ripple Cheesecake Bars

Ingredients

Crust
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
Filling
1 tablespoon plus 2 teaspoons cornstarch
1/2 cup cold water
2 large egg yolks
1 3/4 cups sugar
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
1 1/4 pounds cream cheese, softened
2 tablespoons all-purpose flour
3 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon pure vanilla extract

Directions

  1. Make the crust: preheat the oven to 325°F and position a rack in the center. Butter a 9-inch-square nonstick baking pan.
  2. In a food processor, pulse the flour with the sugar, lemon zest, and salt. Add the butter and pulse until a soft, crumbly dough forms.
  3. Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.
  4. Meanwhile make the filling: in a small bowl, dissolve the cornstarch in the water.
  5. In a medium sauce pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the lemon zest and let cool.
  6. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth.
  7. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula.
  8. Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust. Use the back of a table knife to gently swirl together the lemon mixture and the cheesecake batter. Take care not to swirl too much each mixture should remain distinct so you have a lovely white and yellow pattern on top.
  9. Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan.
  10. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.

Makes 16 large bars.

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Join The Conversation
tigr3bianca tigr3bianca 5 years
I also substituted neufachtel cheese and 0% Fage for the sour cream to bring down the fat. Didn't affect the flavor or texture at all.
tigr3bianca tigr3bianca 5 years
I just made this recipe and it turned out fantastic, though I had way too much cheesecake batter and curd for just one pan so I made more crust and used a muffin tin for the rest. I got 6 beautiful little tarts. Thanks a million for this recipe.
tkoblondee tkoblondee 7 years
I wish I baked as much as you do! It is amazing......
Advah Advah 7 years
I love anything lemony, and these look amazing!
pixigirl31 pixigirl31 7 years
party, do you think an inexperienced cook could pull this off? with the help of a boyfriend :)
oh-cecilia-baby oh-cecilia-baby 7 years
mmm mmm mmm mmmmmmmmm yummmmy
milosmommy milosmommy 7 years
I love making cheesecake...I can't wait to try this.
Hootie Hootie 7 years
Oooohhh, those look great!
lickety-split lickety-split 7 years
that looks beautiful! but it's a little beyond my skill set.
starsmom starsmom 7 years
yum......
anntorr anntorr 7 years
Oh man, I LOVE anything with lemon! I think I will make these for my b-day party on Thursday! :) Thanks.
aimeeb aimeeb 7 years
Looks yum!
emalove emalove 7 years
Yummy! I'm a big cheesecake lover...I love almost every flavor!
terryt18 terryt18 7 years
I LOVE lemon stuff, especially lemon icebox pie. These look amazing.
caligirl101 caligirl101 7 years
They look so good!
clareberrys clareberrys 7 years
i hate lemon stuff (lemon meringue pie) but these look AMAZING!!!!!!!!!!!!!!!!!! thank you!
Pets Pets 7 years
I think I ate at least four!!
Food Food 7 years
these were so delicious, i had to pull myself away from the table!
mominator mominator 7 years
Looks yum! :drool:
AmberHoney AmberHoney 7 years
It all looks great but what's a Half Birthday Party?
wackdoodle wackdoodle 7 years
I am weird - I LOVE MAKING LEMON CURD! I have know idea why standing over the stove stirring the eggs, butter, sugar and lemon is just so fun to me. Even my young nephew loves to make the stuff only he actually eats the lemon curd he makes. I feed mine to others.
partysugar partysugar 7 years
Beth W MI: the butter is for the crust. There is none in the lemon curd. Hope that helps!
GrapeBubbleGum GrapeBubbleGum 7 years
these look so delicious, thanks for the recipe! they're very pretty as well.
Beth-W-MI Beth-W-MI 7 years
Is the butter listed under the filling ingredients intended for the crust or the lemon curd? The butter amount is missing from the crust list, but I put butter in my curd when I make it, so was wondering... These look wonderful!
chiefdishwasher chiefdishwasher 7 years
Those look like they made in a bakery.
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