Lemon Curd Swirl Cheesecake Bars

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup store-bought lemon curd
• Zest of 1 lemon, for garnish

Steps

1. 1 Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the prepared pan.
3. 3 In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.
4. 4 Add eggs one at a time, mixing until just combined.
5. 5 Pour cheesecake mixture over crust. Drop spoonfuls of lemon curd over the top.
6. 6 Use a knife to swirl the lemon curd into the cheesecake batter.
7. 7 Bake for 45 minutes or until the edges are set but the center jiggles slightly.
8. 8 Cool completely, then refrigerate for at least 4 hours before slicing.

Equipment

• 9x9 inch baking pan
• parchment paper
• mixer

Variations

• Substitute lime curd for a tangy twist, or use orange for a citrus medley.

Substitutions

• If you don't have lemon curd, use lemon juice and zest mixed with sugar and cornstarch as a simple alternative.

Pairings

• Perfect with a cup of Earl Grey tea or a glass of sparkling white wine.

Nutrition

Tips

• For cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts.
• Make sure the cream cheese is at room temperature to avoid lumps.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezing: Freeze wrapped individually in plastic wrap for up to 1 month. Thaw in the refrigerator overnight.

Serving Suggestions

• Serve with fresh berries or a dollop of whipped cream for extra indulgence.

FAQ