Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup lemon juice, freshly squeezed
- Zest of 2 lemons
- 1/2 cup powdered sugar
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Add the egg yolk and vanilla extract to the flour mixture, stirring until combined. Press half of the mixture into the prepared baking pan to form the crust.
- Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from oven and let cool slightly.
- In a large bowl, beat cream cheese and sour cream together until smooth. Add lemon juice, lemon zest, powdered sugar, and cornstarch, mixing until well combined.
- Pour the cream cheese mixture over the slightly cooled crust, spreading evenly with a spatula. Sprinkle the remaining crumb mixture over the top.
- Bake for an additional 25-30 minutes, or until the top is lightly browned and the cheesecake layer is set.
- Allow the bars to cool completely in the pan before using the parchment overhang to lift them out. Slice into bars and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International