Lemon Bar Cheesecake
Source of Recipe
Karlette 2011
List of Ingredients
Lemon 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) Recipe
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.
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.
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.
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.
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.
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.
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