Lemon Cheescake Bars

Well, of course this happened. My first actual post becomes a recipe! Old habits die hard. LOL.

These bars were a huge hit in our house! There is some prep involved as you will need to chill the dough, the baked cheesecake and the lemon curd before putting it all together but besides that it’s really simply to make! With a little extra love and stove top commitment for the lemon curd they will turn out just beautifully!

Ingredients

COOKIES

• 2 cups gluten free flour blend (check out minimalist baker’s recipe -may fave!) ** see note below

• 1 tsp xanthan gum

• 1 teaspoons baking powder

• 1 large eggs

• 1/2 cup granulated sugar

• 1/3 cup full-fat milk

• 1/2 stick unsalted butter, melted

• small pinch of salt

• zest of 1 lemon

CHEESECAKE

• 2 eggs

• 2 x 8 oz packages cream cheese, softened

• 3/4 c. sugar

• 1 tsp. vanilla

• 1 Tbsp lemon zest

Lemon Curd

• 4 large egg yolks

• 2/3 cup granulated sugar

• 1 Tablespoon lemon zest

• 1/3 cup fresh lemon juice

• 1/8 teaspoon salt

• 6 Tablespoons unsalted butter, softened

**gluten free flours all behave differently due to the different ingredients they contain. I have not tested this recipe with other blends but the original recipe called for all-purpose wheat flour so that could be substituted easily :-)

Instructions

Cookie Base

Sift flour, xanthan gum and baking powder into a large bowl. In another bowl, whisk the egg and sugar until combined. Whisk in milk, melted butter, salt and lemon zest until smooth. Fold the dry ingredients into the wet in 2-3 additions, until well incorporated. Finish mixing the dough with your hands and press it into a ball. If it’s very sticky add another tablespoon or two of flour until it sticks together, but not more than that. The dough should be smooth and soft. Let rest in the fridge for 30 minutes. This can be done the day ahead too!

When you are ready to bake, turn oven on to 350F. Line the bottom a baking tin (~8x8 square or rectangle) with parchment paper and grease the sides to prevent sticking. Next, press the dough evenly on the bottom of the pan. Bake in the oven for 15mins, or until the edges are slightly brown, coming away from the sides, and slightly puffed up.

Cheesecake

While the dough is baking, in a large bowl, beat cream cheese, sugar, vanilla, lemon zest and eggs with an electric mixer on medium speed until smooth. Spread the cheesecake filling on the baked cookie crust and then place back in the oven for another 25-30mins or until the centre is cooked through (check with a toothpick!). Remove from the oven and then place in the fridge for about 2 hours to chill.

Lemon Curd

This can also be made ahead of time too and kept in the fridge for a week!

Using a double boiler, boil 2 inches of water on high heat. Reduce heat to a simmer and then place the egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot.

Whisk these ingredients until blended and don’t stop whisking until the curd is cooked. This will prevent any curdling from happening. Whisk and cook until the mixture becomes thick (resembling hollandaise sauce) for about 10 minutes. If curd isn’t thickening, turn up the heat and but constantly whisk it!

Remove the double boiler from heat. Cut the butter into 6 separate pieces and then whisk into the hot curd. Whisk until it is all combined and smooth as silk! Place into a covered storage container and cool completely.

Final Assembly

Spread the cooled lemon curd on the chilled cheesecake, cut and devour!