This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Lemon Bar Cheesecake – two of the best desserts in one! Creamy cheesecake with lemon curd swirls inside and topped with more lemon curd and whipped cream.
Hiiii guys! I made a real cheesecake with no cracks!
This is my 2nd recipe for #SummerDessertWeek which is a yearly event organized by Angie of Big Bear’s Wife. There’s a list below of all the other recipes that went live today and right after the recipe, there’s a great giveaway featuring all of our sponsors!
So this Lemon Bar Cheesecake!
It combines 2 of my favorite summer desserts: cheesecake and lemon bars! Plus a graham cracker crust which makes every dessert better. It’s so good with the creamy sweet vanilla cheesecake and the tart lemon curd!
How To Make Graham Cracker Crust
The cheesecake starts with a graham cracker crust. I buy graham cracker crumbs but if you want to make your own, you’ll need about 12 or 13 graham crackers for the 2 cups of crumb that this recipe requires. Run them through a food processor until they are crumbs.
The crumbs get combined with sugar, a pinch of salt, and melted butter. Once everything is combined, you just press it into the springform pan, pressing it up the sides. This cheesecake fills up at entire 9-inch springform – like, to the top – so you want your graham cracker crust to go up pretty high.
I like to use a glass with straight sides to press the graham cracker crumbs up the side. It just makes it so much easier.
The cheesecake itself starts with 4 packages of plain cream cheese. You beat the cream cheese until it is super smooth and creamy and then add in sugar, eggs, and vanilla. It’s that’s easy!
Half of the cheesecake batter gets poured into the graham cracker crust you already made and then you drop spoonfuls of lemon curd on top. Use a knife to create swirls with the lemon curd and then top with the rest of the cheesecake batter.
The cheesecake gets baked for about 45 minutes, or until it’s set. The very center will still be a little jiggly but mostly set. From there, you just have to let it cool!
Once it’s completely cool, you spread more lemon curd on top and then you can top it with whipped cream swirls right before you serve it.
It’s sweet and tart and so delicious! And, like I said, it didn’t crack! Which is a miracle. Me and cheesecake don’t have the best past.
How Long is Cheesecake Good?
You can refrigerate the cheesecake in an airtight container for up to 5 days.
Anolon is one of our amazing sponsors for #SummerDessertWeek and I used their Springform Pan for this cheesecake.
All of my pots and pans are by Anolon. Even my muffin tin is by Analon. They make quality products that last for years and years and years. And the Springform Pan worked perfectly for my Lemon Bar Cheesecake.
Scroll down past the recipe to see all the #SummerDessertWeek sponsors and to enter the giveaway! Lots of great prizes!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
1 1/2 cups lemon curd, homemade or storebought, divided
whipped cream, for serving
Preheat oven to 325F. Lightly spray a 9-inch springform pan with oil.
To make the crust, combine graham cracker crumbs, sugar, salt, and melted butter until everything is moistened. Press into the prepared pan, going up the sides. (Using a straight sided glass it helpful for pressing it up the sides.) Set aside.
To make the cheesecake, beat softened cream cheese with the whisk attachment of a stand mixer until smooth. Add sugar and beat until combined. Add eggs, one at a time, and vanilla. Beat until well combined and smooth.
Pour half of the cheesecake batter into the graham cracker crust. Take 3/4 cup of the lemon curd and drop spoonfuls over the cheesecake batter. Use a knife to create swirls of lemon curd. Top with remaining batter.
Bake 45 - 50 minutes or until the cheesecake is set. The very center should still be a bit jiggly but mostly set. Cool to room temperature before refrigerating overnight.
Before slicing, spread the remaining 3/4 cup of lemon curd over top of cheesecake. Top with whipped cream, if desired, right before serving.
Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we’ve got some great giveaways from our generous sponsors for y’all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don’t forget to enter the giveaway below!
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.