Lemon Rippled Cheescake Bars

[alx]

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....

 

[bbq engineer]

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!

 

[beer-b-q]

Nice looking cheesecake...

 

[curious aardvark]

You got a recipe for this ?

Tell you what - post the recipe for this and I'll post my fool proof lemon curd recipe ;-)

 

[chefrob]

that looks good alex!

 

[alx]

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.

Filling(curd)

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.

 

[fire it up]

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.

 

[alx]

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

 

[fatback joe]

Sounds great!

 

[mballi3011]

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.