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Lemon Rippled Cheescake Bars

post #1 of 10
Thread Starter 
Never posted in this section.....

Saw this recipe in paper and i had some meyer lemons...

Grated some zest for the crust

Made the pastry dough and added zest-1st layer of the deal

Vanilla flavored cheescake batter

Lemon curd

Add cheescake batter and then dob curd on top

Take a knife and ripple the curd in top of cheescake

Baked and cooled in fridge overnight

This was excellent.I just started lifting weights regularly after few months off and i am glad for it....Time for a jog......Not diet food....
post #2 of 10
Glad you are working out...I was going to say Alex, you must weigh 500 lbs...man you eat good! And a well rounded chef too, competition Que, bread, deserts, and without question the best garden I have ever seen. Dude, you ought to have a show on food network. Maybe we could get you to co-host with Cowgirl...I'd watch that for sure! PDT_Armataz_01_37.gif
post #3 of 10
Nice looking cheesecake...PDT_Armataz_01_34.gif
post #4 of 10
You got a recipe for this ?

Tell you what - post the recipe for this and I'll post my fool proof lemon curd recipe ;-)
post #5 of 10
that looks good alex!
post #6 of 10
Thread Starter 
Crust(on bottom)

1 cup flour.......................................
1/4 cup sugar
1 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 stick unsalted chilled butter in 1/2 inch pieces

Pulse everything but butter in food processor.Add butter and pulse until a soft crumbly dough forms.Press dough evenly over a 9 inch square non-stick baking pan.Bake until golden brown,about 20 minutes at 325 degrees.


1 tablespoon plus 2 teaspoons cornstarch
1/2 cup cold water
2 large egg yolks
3/4 cups sugar
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest

dissolve cornstarch in cold water.whisk yolks with sugar and lemon juice.Whisk in cornstarch and whisk over medium heat 4 minutes or sugar dissloved.Heat to a boil whisking constantly until thick and glossy-maybe a minute.Strain into heat proff bowl and add lemon zest.let cool.

Cream cheese filling

1 and 1/4 pounds cream cheese at room temp
1 cup sugar
2 tablespoons flour
3 room temp eggs
1/4 cup sour cream at room temp
1 teaspoon pure vanilla
fresh berries optional

In mixer beat cream cheese with 1 cup sugar untill smooth.
add eggs one at a time,beating well between additions.
add sour cream and vanilla.beat till smooth

Pour cream cheese batter over crust that was baked in pan.
Put curd/lemon mixture in dollops on cheesecake batter and swirl into batter using a knife.

Bake until golden brown around edges-40-45 minutes at 325 degrees.Run a knife around edge to loosen sides.
Cool on wire rack and refridgerate until thoroughly chilled-i did overnight.
post #7 of 10
That looks really good Alex, I'll have to make that for my Mom, she will love it.
Thanks for sharing the recipe, and if you're going for a jog be sure to bundle up.
post #8 of 10
Thread Starter 
I will honestly say it didnt last long in the fridge.The vanilla cheescake and lemon curd are a fantastic balancing act of flavors.I was happy as the first time you do a new recipe you never know.....

Alot of work,but your mom would appreciate it....Recipe said 20 minutes of prep time.. LOL
post #9 of 10
Sounds great!
post #10 of 10
Very nice there Alex. You did a fine job and we did somthing like that the past weekend when we were bakin cookkies and we did a lemon tart of sorts.

It was just very simalar to the cheese cake that you did. I don't know why it wouldn't surprise me that you baked too. But you did jam up job for sure.
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