Lemon Cheesecake Bars

December 14, 2014
0 Ratings
Photo by Sylvie @ Roamingtaste
  • Prep time 15 minutes
  • Cook time 50 minutes
  • Makes 16 Bars
Author Notes

Coconut speckled shortbread crust and a baked lemon cheesecake topping makes this the kind of tart dessert you can make for an afternoon treat or an event with friends. —Sylvie Taylor @ Roamingtaste

What You'll Need
  • Base
  • 1 cup flour
  • 1/4 cup desiccated coconut
  • 1/4 cup cornflour
  • 30 grams butter
  • 2 tablespoons coconut oil
  • Filling
  • 1/3 cup lemon juice
  • 2 tablespoons grated lemon rind
  • 1/3 cup brown sugar
  • 20 grams butter
  • 2 egg yolks
  • 500 grams cream cheese
  1. Preheat the oven to 180°/350F and line a baking tray with baking paper.
  2. Place the flours, coconut, butter and coconut oil in a bowl and mix with a fork until the mixture resembles breadcrumbs.
  3. Press into the tray in an even layer and bake for 10 minutes or until golden.
  4. Remove from the oven, but keep the temperature in the oven consistent.
  5. Place the lemon juice, rind and sugar in a saucepan and heat on medium until bubbling.
  6. Remove from the heat and add in the butter and egg yolks, whisking briskly until thickened and bright yellow in color.
  7. Add in all the cream cheese and fold with the whisk until a smooth mixture and no lumps remain (it will be quite firm and difficult to stir, but as it warms through this will lessen).
  8. Pour on top of the cooked base and spread evenly.
  9. Place in the oven in a larger tray and pour boiling water 1/3 way up the tray and bake for approximately 35 minutes or until it only jiggles in the center.
  10. Remove from the oven and allow to cool fully.
  11. Slice and serve with a little confectioner’s sugar on top.

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