Lemon Cheesecake Bar
What You Need
Ingredients
Preparation
These crunchy, creamy, sunny bars have three distinct layers of varying flavors and textures that taste like a dream when combined. The pretzel crust is buttery, slightly salty, and crisp, while the middle cheesecake layer is sweet, custardy, and flecked with vanilla. Topping it all is a bright layer of homemade lemon curd thick enough to hold when cut, yet silky enough to match the cheesecake. These bars are the perfect make-ahead recipe as they need ample time to chill and bake. The crust will be firm and crunchy for 2 to 3 days in the refrigerator before softening slightly.
*This recipe originally ran stateside on HexClad.com.
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Make crust. Preheat oven to 350°F/180°C. Lightly butter a HexClad Hybrid Square Cake Pan - 8” x 8” (20cm x 20cm) and then line with two overlapping strips of parchment, allowing paper to overhang on two sides.
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In the bowl of a food processor fitted with an S-blade or a high-speed blender, combine pretzels and sugar. Pulse until finely crushed but not powdery—crumbs do not have to be evenly ground. Transfer to a medium bowl and drizzle butter overtop. Stir well until mixture resembles wet sand, then transfer to prepared pan. Using fingers, press into an even layer that covers bottom of pan completely. Bake until crust is lightly toasted, 15 to 18 minutes. Place pan on a wire rack to cool slightly while making filling.
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Make filling. In the bowl of an electric mixer, combine cream cheese and sugar. Beat on medium-low until smooth and creamy, about 2 minutes. Add eggs one at a time, beating until just blended. Add sour cream and vanilla paste and beat to combine. Pour over crust and spread into an even layer. Bake until edges are set and center jiggles slightly but is not wet or runny, about 30 minutes. Place pan on a wire rack to cool slightly while making curd.
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Make curd. In a HexClad 2QT/2 L Hybrid Saucepan, combine sugar, lemon zest and juice and a pinch of salt. Whisk to combine, then add eggs and whisk to combine. Cook over medium, whisking constantly, until thickened to pudding-like consistency, 4 to 6 minutes. Remove from heat, add butter and whisk until smooth and glossy.
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Pass through a fine-mesh strainer set over a small bowl, pushing with a spatula to force through strainer. Let stand, stirring occasionally, until slightly thickened, about 5 minutes. Spread over cheesecake, then let stand until cool, about 1 hour. Cover and refrigerate until completely set, at least 4 hours or overnight. Use parchment overhang to lift bars out of pan and transfer to a cutting board. Using a sharp knife, cut into squares.
MAKE AHEAD TIPS
Refrigerate bars in an airtight container for up to 5 days.
NOTES
When covering the bars before refrigerating, stretch the storage wrap tight across the top of the bars so it doesn’t ruin the smooth gloss of the lemon curd.
