Ingredients
1½cupsall purpose flour,scoop and level to measure
½cuppowdered sugar
¼tspsalt
¾cupunsalted butter,cold and diced into small cubes
1½cupsgranulated sugar
1tbspall purpose flour
1½tbsplemon zest
½cuplemon juice
4large eggs
8ozcream cheese,(2 packages), softened well*
¾cupgranulated sugar
2large eggs
1tspvanilla extract
¼cupsour cream
1cupsour cream
4tbsppowdered sugar
Preparation
Preheat oven to 350 degrees F. Butter a 13×9-inch baking dish, then set aside.
In a mixing bowl, whisk together flour, powdered sugar, and salt. Using a pastry cutter or fork, cut butter into flour mixture until it resembles a coarse meal.
Pour mixture into a prepared baking dish and spread and pat into an even layer. Bake in preheated oven for about 15 to 18 minutes until set. Set aside to cool slightly while preparing fillings.
In a mixing bowl, whisk sugar and flour, then add in lemon zest, lemon juice, and eggs. Whisk until well blended. Set aside.
In a mixing bowl, using an electric hand mixer set on low speed, cream together cream cheese and granulated sugar for about 30 seconds until smooth.
Mix in eggs one at a time adding in vanilla with the second egg. Mix in the sour cream. Tap bowl against countertop about 10 times to release any large air bubbles.
In a small mixing bowl whisk together sour cream and powdered sugar. Set aside.
Pour lemon filling over crust, then evenly drizzle cheesecake filling by the spoonful over lemon layer (work to evenly distribute, layers will separate once baked). Skim off any air bubbles.
Gently spread cheesecake filling into an even layer. Bake in preheated oven for about 29 to 33 minutes until filling only jiggles slightly.
Remove from oven and allow to cool at room temperature for about 45 minutes then transfer to refrigerator and chill at least 2 hours.
Spread sour cream mixture into an even layer over chilled bars.
Cut into squares. Store in an airtight container in the refrigerator.
