Lemon Bar Cheesecake

If you like lemon bars this has you covered, but if you like lemon bars and cheesecake then you're gonna love me for this! It's just something about the taste of lemon that makes it more spring and summer like outside. Adding this to your dessert menu for a summer bbq will probably make you feel the same way!

Crust:

8 oz. Vanilla wafers, crushed into 2 cups of crumbs

3 tbsp. sugar

7 tbsp. melted butter

Filling:

3 packages of cream cheese

1 cup ricotta

2 tbsp. flour

Salt

1 ¼ sugar

2 tbsp. finely grated lemon zest

1 tbsp. pure vanilla extract

4 large eggs

For Crust:

Pre heat the oven to 375. In a bowl, stir together wafers and 3 tbsp. sugar, then mix in melted butter and transfer mixture into 9 in spring form pan. Press the crumbs about 2 in up the pan. Bake for 9-2 minutes, until slightly darkened.

Lower the temperature to 300.

For Filling:

Beat the cream cheese, ricotta, flour, and a pinch of salt. Mix on medium until smooth and fluffy (about 5 minutes). Add the 1 ¼ cups of sugar and continue mixing until blended and smooth.

Add lemon zest and vanilla, and beat for another 30 seconds. Add eggs in one at a time, beat until blended. Pour the filling into the cooled crust and smooth the top.

Bake for an hour, until the center jiggles like jello.

Cover and chill for at least 8 hours.

Unclasp and remove the spring form pan. Carefully slide the cake onto a flat serving plate. Spread lemon curd evenly on top and sprinkle powdered sugar!

#Recipes #Dessert