Source:

Peggy and Katherine

Serves/Makes:16

Ingredients

• 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

Preparation

• 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.

Comments

The cheesecake bars can be refrigerated in the pan for up to 3 days.

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