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Elegant Lemon Marbled Cheesecake Bars

Brighten your dessert table with these Elegant Lemon Marbled Cheesecake Bars. A creamy cheesecake base swirled with tangy lemon curd creates a sophisticated and irresistible treat.
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Equipment

  • 9x9-inch baking pan
  • Parchment paper
  • Medium saucepan
  • Fine mesh sieve
  • Whisk
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Skewer or knife (for swirling)

Ingredients
  

  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • For the Cheesecake Filling:
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • For the Lemon Curd Swirl:
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 4 tablespoons unsalted butter cubed

Instructions
 

  • Prepare the Lemon Curd:
  • In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
  • Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).
  • Remove from heat and stir in the butter until fully melted.
  • Strain the curd through a fine-mesh sieve to remove any lumps. Let it cool to room temperature.
  • Make the Crust:
  • Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  • In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
  • Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.
  • Prepare the Cheesecake Filling:
  • In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
  • Pour the cheesecake filling over the cooled crust, spreading it evenly with a rubber spatula.
  • Add the Lemon Swirl:
  • Drop spoonfuls of the cooled lemon curd over the cheesecake filling.
  • Use a skewer or knife to swirl the curd into the filling, creating a marbled effect.
  • Bake:
  • Bake the cheesecake bars for 30–35 minutes, or until the center is just set.
  • Let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Serve:
  • Once chilled, lift the cheesecake out of the pan using the parchment paper overhang.
  • Slice into bars and serve.