Cheesecake Lemon Bars

Prep Time: 20 mins | Cook Time: 45 mins | Course: Dessert | Serves: 18 

If you love lemon bars and cheesecake too, this is lemon perfection. A lovely shortbread crust with a quick lemon layer then cheesecake and even a sour cream layer spread over the top. Completely inspired by Jaclyn of Cooking Classy https://www.cookingclassy.com/cheesecake-lemon-bars/ 

Shortbread:

1 ½ cups flour

½ cup powdered sugar

¼ tsp salt

1 lemon, zested

¾ cup butter

Lemon Layer:

1 ½ cups sugar

1 Tbsp flour

4 eggs

1 lemon, zested

½ cup lemon juice

Cheesecake:

2 (8-oz) pkgs cream cheese, softened

¾ cup sugar

2 eggs

1 tsp vanilla

½ cup sour cream

Sour Cream Topping:

1 cup sour cream

4 Tbsp powdered sugar

1 pint fresh raspberries

Preheat oven to 350*. Butter a 9x13 baking dish and set to one side. Layer flour, powdered sugar, salt and lemon zest in a food processor. Pulse once to combine. Cut cold butter into tablespoons and put on top of the dry ingredients. Pulse to a fine powder. Press into the prepared baking dish. Bake for 15 minutes and let cool while preparing other layers.

In a large mixing bowl, whisk sugar, flour, eggs, lemon zest and juice together until well blended.

In another large mixing bowl beat softened cream cheese, sugar, and eggs together until well blended, add vanilla and sour cream stirring until combined.

Spread lemon layer over the cooled shortbread crust, then smooth the cheesecake layer over. Distribute the cheesecake layer evenly over the lemon layer; if they mix a little, they will separate into lovely layers again as they bake. Bake for 30-35 minutes, the filling may still jiggle slightly. Allow to cool, then refrigerate. Whisk sour cream and powdered sugar together and chill until serving time.

When ready to serve, spoon the sour cream mixture over the top before slicing. Garnish with fresh raspberries.