Meyer Lemon Cheesecake Bars Food

MEYER LEMON CHEESECAKE BARS

Steps:

• Prepare the Curd: Whisk together lemon juice, granulated sugar, and eggs in a saucepan. Cook over medium-low, whisking constantly, until slightly thickened, about 3 minutes. Add butter a few cubes at a time, and cook, whisking constantly, until melted before adding more butter. Continue cooking, whisking constantly, until Curd is smooth and coats the back of a spoon, about 2 minutes. Pour through a fine mesh strainer into a heatproof bowl, discarding solids. Stir in zest; chill 1 hour.
• Meanwhile, prepare the Crust: Preheat oven to 350°F. Line a 13- x 9-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. Stir together crumbs, melted butter, and sugar in a medium bowl until combined. Press on bottom and ½ inch up sides of prepared pan. Bake in oven until Crust begins to brown, about 10 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Reduce oven temperature to 325°F.
• Meanwhile, prepare the Filling: Beat cream cheese and sugar in bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, scraping down sides as needed. Add sour cream, eggs, and vanilla, beating on medium speed until smooth, about 2 minutes. Pour cream cheese mixture over Crust. Using a tablespoon, dollop chilled Curd on top; swirl Curd into mixture using the tip of a knife.
• Bake at 325°F until Filling is almost set but jiggles slightly in center, 35 to 40 minutes. Transfer to a wire rack, and cool 1 hour. Refrigerate until well chilled, about 4 hours. Using the parchment paper overhang, lift cheesecake out of pan. Cut into 16 (2¼- x 3¼-inch) bars, and serve.

MEYER LEMON CHEESECAKE

Steps:

• *If you can't get Meyer lemons, mix equal parts fresh orange and fresh lemon juice to approximate their sweet fragrance and flavor.
• Preheat oven to 325°; grease a 9-inch springform pan with 3-inch sides.
• Crust: in a bowl, combine the cookie crumbs and butter; press into bottom of cheesecake pan and freeze.
• Filling: in a large mixer bowl, beat cream cheese and sugar on med-high speed for 3 minutes.
• Add eggs, one at a time, beating after each addition.
• Mix in zest, juice, and vanilla; pour over frozen crust.
• Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on the counter for 10 minutes (do not turn the oven off); the cake will sink slightly.
• Topping: in a small bowl, combine sour cream, sugar, lemon juice, and vanilla; pour mixture into the center of cooled cake and spread out to edges.
• Bake for 5 minutes more.
• Cool on rack for 2 hours; cover and refrigerate for at least 6 hours before serving.