On Line Cookbook
Lemon Ripple Cheesecake Bars
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Peggy and Katherine


  • Crust:
  • 1 cup (225 ml) all-purpose flour
  • 1/4 cup (60 ml) sugar
  • 1 tsp (5 ml) finely grated lemon zest
  • 1/8 tsp (1 ml) salt
  • 1 4 oz (112 grm). stick unsalted butter, cut into 1/2 inch pieces and chilled
  • Filling:
  • 1 tbsp (15 ml) cornstarch plus
  • 2 tsp (10 ml) cornstarch
  • 1/2 cup (125 ml) cold water
  • 2 large egg yolks
  • 1-3/4 cups (425 ml) sugar
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 tsp (5 ml) finely grated lemon zest
  • 1-1/4 lbs (.6 kg). cream cheese, softened
  • 2 tbsp (30 ml) all-purpose flour
  • 3 large eggs, at room temperature
  • 1/4 cup (60 ml) sour cream
  • 1 tsp (5 ml) pure vanilla extract
  • Crust:
  • Preheat oven to 325 degrees (175 C.) and position a rack in the center.
  • Butter a 9 inch square non-stick baking pan.
  • In a food processor, pulse the flour with the sugar, lemon zest and salt.
  • Add the butter and pulse until a soft, crumbly dough forms.
  • Press the dough evenly over the bottom and a scant 1/2 inch up the side of the pan.
  • Bake the crust for 20 minutes, or until golden and firm.
  • Filling:
  • In a small bowl, dissolve the cornstarch in the water.
  • In a medium saucepan, whisk the egg yolks with 3/4 cup (175 ml) of the sugar and the lemon juice.
  • Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes.
  • Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy.
  • Strain the lemon mixture into a heatproof bowl.
  • Stir in the lemon zest and let cool.
  • In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup (225 ml) sugar until smooth.
  • Beat in the flour until blended.
  • Add the eggs, 1 at a time, beating well between additions.
  • Add the sour cream and the vanilla and beat until the batter is smooth.
  • Pour the cream cheese batter over the crust and smooth the surface with a spatula.
  • Dollop the lemon mixture on the cheesecake batter and carefully swirl it into the batter; take care not to cut into the crust.
  • Bake the cheesecake for about 40 minutes, or until golden around the edge and just set.
  • Run the tip of a knife around the edge to loosen the cheesecake from the side of the pan.
  • Let cool on a wire rack for 1 hour, the refrigerate the cheesecake until thoroughly chilled.
  • Cut into 16 bars and serve.
The cheesecake bars can be refrigerated in the pan for up to 3 days.

Original recipe is from Food and Wine Magazine, May 2003.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.