30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Lemon Cheesecake Bars
These luxurious lemon cheesecake bars feature a delicate pâte sablée crust, a creamy Meyer lemon filling infused with vanilla bean, and a sprinkle of Sicilian pistachios.
Total Time
120
Yield
16 bars
Calories
380 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
8x8 inch baking pan, Mixing bowls, Electric mixer, Food processor, Rolling pin, Parchment paper, Pie weights •
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Instructions
Preheat oven to 325°F (160°C).
Combine all Crust ingredients in a food processor and pulse until it just comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
Roll out chilled dough and press into an 8x8 inch baking pan. Blind bake for 20-25 minutes, or until golden brown. Let cool completely.
In a large bowl, beat cream cheese and sugar until smooth. Beat in egg yolks one at a time, then stir in lemon juice, lemon zest, vanilla bean seeds, and cornstarch.
Pour filling over cooled crust.
Bake for 35-40 minutes, or until set around the edges but still slightly jiggly in the center.
Let cool completely in the oven with the door ajar. Chill for at least 4 hours before cutting into bars.
Garnish with chopped Sicilian pistachios before serving.
