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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 1 |
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A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more! Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup confectioners' sugar |
3/4 cup unsalted butter, cut into cubes |
4 eggs |
1 1/2 cups white sugar |
1 tablespoon all-purpose flour |
1 tablespoon lemon zest |
1/2 cup lemon juice |
2 (8 ounce) packages cream cheese, softened |
1 cup white sugar |
2 eggs, beaten |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
2. Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
3. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
4. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
5. Bake in the preheated oven until the filling is set, about 30 minutes.
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