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Elegant Lemon Marbled Cheesecake Bars Recipe

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These Elegant Lemon Marbled Cheesecake Bars combine a crisp graham cracker crust with a creamy, tangy cheesecake filling beautifully swirled with bright lemon curd. Perfectly balanced and visually stunning with a marbled lemon design, these bars offer a refreshing citrus twist on classic cheesecake, ideal for dessert lovers seeking a light yet indulgent treat.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted unsalted butter

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

For the lemon curd swirl:

  • 1/2 cup lemon curd
  • 1 tsp lemon zest (optional)

Instructions

  1. Prepare the pan: Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift out the cheesecake bars after baking and helps prevent sticking.
  2. Make the crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted unsalted butter until the crumbs are fully coated and the mixture is evenly combined, ensuring a cohesive crust.
  3. Form the crust: Press the crumb mixture firmly into the bottom of the prepared baking pan using the back of a spoon or a flat glass. An even, compact crust will serve as a sturdy base for the filling.
  4. Bake the crust: Bake the crust at 350°F (177°C) for 8 to 10 minutes until set and lightly golden. Remove from the oven and let it cool slightly to prevent sogginess.
  5. Mix the cheesecake filling: In a large bowl, beat the softened cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each addition to ensure a creamy texture without overmixing.
  6. Add flavorings: Stir in vanilla extract and sour cream until fully combined. Be careful not to overmix to avoid a dense filling.
  7. Assemble the bars: Pour the cheesecake filling over the slightly cooled crust and spread evenly. Spoon small dollops of lemon curd evenly over the top.
  8. Create the marble effect: Use a toothpick or skewer to gently swirl the lemon curd into the cheesecake filling, creating an attractive marbled pattern. Avoid over-swelling to maintain the design.
  9. Bake the cheesecake bars: Bake at 350°F (177°C) until the edges are set and the center slightly jiggles when gently shaken, approximately 30 to 35 minutes. Remove from the oven and cool to room temperature in the pan to prevent cracking.
  10. Serve: Once cooled, lift the bars out using the parchment overhang, slice into squares or rectangles, and garnish with a dusting of powdered sugar, lemon zest, or a dollop of whipped cream as desired for an elegant finish.

Notes

  • Allow the cheesecake to cool completely and refrigerate for at least 2 hours before slicing for best results.
  • You can substitute store-bought lemon curd or make your own for a fresher taste.
  • For an even richer texture, use full-fat cream cheese and sour cream.
  • Make sure all dairy ingredients are at room temperature to avoid lumps in the filling.
  • If you prefer a less sweet dessert, reduce the sugar slightly in the filling and crust.

Keywords: lemon cheesecake bars, lemon curd, marbled cheesecake, graham cracker crust, creamy cheesecake dessert, easy lemon dessert, baked cheesecake bars

Find it online: https://nataliereeve.com/elegant-lemon-marbled-cheesecake-bars-recipe/