Recipe Lemon Curd Cheesecake Bars

Cut into squares and serve with fresh raspberries.

Recipe lemon curd cheesecake bars. Chill in the refrigerator until set at least 4 hours or overnight. Spread over the cheesecake layer and return to refrigerator to chill again at least 3 hours. When the cheesecake layer is cool stir the remaining 1 cup of lemon curd until it is smooth and pourable.

In a large bowl beat cream cheese vanilla extract lemon zest lemon juice and sugar until smooth. Step 2 mix shortbread crumbs flour and brown sugar in a medium bowl. Preheat the oven to 350 degrees f 175 degrees c.

Place in the fridge for 4 hours up to overnight before slicing and serving. Spread the lemon curd evenly over the cheesecake layer to all the corners and edges. Add the water and lemon juice to the sugar mixture and stir constantly.

In the bowl of a food processor or a plastic bag crush the graham crackers into crumbs. Line a 9x5 inch loaf pan with parchment paper with enough overhang on the sides to easily remove the cheesecake from the pan. Line a 9x13 inch baking pan with aluminum foil.

Use the tip of an offset spreader or knife to gently swirl the curd into the batter taking care not to hit the crust. Gently add dollops of lemon curd over the top of the cheesecake batter. Lower an oven rack to the lower third position and preheat oven to 325 f.

Pour batter over crust. For the lemon topping mix the sugar and cornstarch in pot over medium heat and cook for about 2 minutes. Add sour cream beat until smooth.