Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ cup (100g) granulated sugar
  • ¾ cup (1 ½ sticks, 170g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 2 (8 ounce/225g each) packages cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¼ cup (60ml) heavy cream
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

Instructions:

  1. Combine flour, sugar, and salt in a bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of a 9x13 inch baking pan lined with parchment paper or foil. Prick the crust all over with a fork. Chill the crust for at least 1 hour.
  2. Preheat oven to 350°F (175°C). Bake the crust for 15-20 minutes, or until lightly golden brown. Let cool slightly while preparing the filling.
  3. In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then stir in the heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until just combined. Do not overmix.
  4. Pour the lemon cheesecake filling over the pre-baked crust. Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
  5. Let the bars cool completely in the pan at room temperature. Chill in the refrigerator for at least 2 hours before cutting into squares.
  6. Dust with powdered sugar (optional). Cut into 16 bars and serve chilled.