Lemony “Sunshine” Cheesecake Bars, and Putting a Little Light Into Our Lives

Rich & Creamy, Lemony “Sunshine” Cheesecake Bars with Sweet Vanilla Bean Sour Cream
by Ingrid Beer

Yield: Makes 12 bars

Ingredients (Crust):

• 1 ½ cups graham cracker crumbs (about 10 whole crackers processed in food processor)
• 2 tablespoons granulated sugar
• Pinch salt
• Pinch cinnamon
• 6 tablespoons melted unsalted butter
• ½ teaspoon pure vanilla extract

Ingredients (Filling):

• 2 (8 oz) packages cream cheese, softened at room temp
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• ½ cup granulated sugar
• 2 eggs
• 1 tablespoon pure vanilla extract
• Sweet Vanilla Bean Sour Cream (recipe below)
• Lemon Curd (recipe below, or you can use store bought)
• Edible gold “dust”, for garnish, if desired

Preparation:

-Preheat the oven to 350°, and line a 11 x 7 x 1 ½” baking dish (or even a 9 x 9”) with enough foil so that there is an overhang (makes for easier lifting/removing of the cooled bars), and mist lightly with cooking spray.

-To prepare your crust, add all of the crust ingredients to a bowl, and using your fingers or a fork, combine until all the crumbs are well coated in the melted butter; pour the crumb mixture into the prepared foil-lined baking dish, and press them using the back of a measuring cup to create an even layer of crust; set aside.

-To prepare your filling, add the softened cream cheese, along with the lemon zest and juice, into the bowl of a food processor, and process until smooth; add the sugar, the eggs and the vanilla, and process again until completely blended and smooth; pour the filling over the prepared crust, and smooth out the top.

-Bake the cheesecake bar mixture for about 30-35 minutes, or just until the center of it still slightly jiggles; remove from oven and allow it to cool for 30 minutes.

-Place into the fridge and allow to completely chill for at least 3 hours (or even overnight, ideally) to set.

-Once cooled and set, lift the cheesecake out with the overhanging foil; spread the Sweet Vanilla Bean Sour Cream over the top, then cut into 12 equal bars. (You can let the sour cream “set” just a bit in the fridge for 30 minutes before cutting into bars, if desired.)

-To finish, drizzle/pipe some of the Lemon Curd over the top of the bars decoratively, and sprinkle with a little edible gold “dust”, if desired.

-Serve bars cold.

Sweet Vanilla Bean Sour Cream Ingredients:

• ¾ cup sour cream
• ½ vanilla bean (alternately, you can substitute about ½ teaspoon of pure vanilla extract)
• 2 tablespoons powdered sugar

Preparation:

-Add the sour cream to a bowl; next, split the vanilla bean pod down the center, and scrape the paste out of it; add it to the sour cream.

-Add in the powdered sugar, and gently whisk the ingredients together just until blended; cover and refrigerate until ready to use.

Lemon Curd Ingredients:

• ¾ cup granulated sugar
• 2 tablespoons lemon zest
• 3 whole eggs
• 3 egg yolks
• 2/3 cups fresh lemon juice

Preparation:

-In a medium-size bowl, combine the sugar with the lemon zest, and using your fingers, work the zest into the sugar.

-Add the whole eggs, the yolks and the juice, and gently whisk to combine.

-Set the bowl over a pot of simmering water (double boiler method), and using a spatula, carefully and continually stir the mixture for about 6-8 minutes, scraping the sides and the bottom of the bowl to prevent scrambling (it’s alright if you have a little scrambling), or until it becomes thickened and has a pudding-like consistency.

-Strain the curd into a clean bowl, then cover with plastic wrap directly touching the curd, and cool completely in the fridge. (This recipe makes enough curd for the bars plus lots extra to enjoy swirled into plain Greek yogurt, spread on toast, spooned onto ice cream, etc. So delicious!! Keeps for about 2 weeks in fridge when covered.)