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Lemon Curd Cheesecake Bars

A classic vanilla bean cheesecake is nestled inside a buttery graham cracker crust and topped with luscious lemon curd and homemade vanilla bean marshmallow fluff in these ultra simple lemon curd cheesecake bars.
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake, cheesecake bars, graham cracker, lemon, lemon curd, lemon curd cheesecake, lemon curd cheesecake bars, marshmallow, marshmallow fluff, toasted marshmallow fluff
Servings: 16

Ingredients

For the Lemon Curd:

  • 6 Large Egg Yolks (about 110g)
  • ¾ Cup Granulated Sugar (180ml)
  • ½ Cup Fresh Lemon Juice (120ml)
  • ½ Cup Salted Butter, cut into four cubes (115g)
  • 2 Tablespoons Heavy Cream (30ml)

For the Crust:

  • 1 ¾ Cups Graham Cracker Crumbs (about 210g)
  • 2 Tablespoons Granulated Sugar (30g)
  • ½ Cup Salted Butter, melted (115g)

For the Cheesecake Filling:

  • 16 Ounces Cream Cheese, softened (450g)
  • 1 Cup Granulated Sugar (200g)
  • ½ Cup Sour Cream (120g)
  • 1 Tablespoon Pure Vanilla Bean Paste or Pure Vanilla Extract (15ml)
  • 2 Large  Eggs, room temperature

For the Marshmallow Fluff:

  • ½ Cup Water (120ml)
  • 1 Cup Granulated Sugar (200g)
  • 1 Cup  Light Corn Syrup (240ml)
  • 5 Large Egg Whites, room temperature (about 165g)
  • 1 Teaspoon Cream of Tartar (4g)
  • Seeds from One Vanilla Bean, or 1 teaspoon vanilla bean paste

Instructions

  • Prepare the Lemon Curd:
    In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and salt.
    Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.Remove from heat and stir in the butter, one cube at a time, until fully melted and incorporated.
    Stir in the heavy cream. Place a piece of plastic wrap over the bowl, ensuring that the plastic wrap touches the entirety of the lemon curd surface to prevent a skin from forming. 
    Refrigerate the lemon curd for 3-4 hours, preferably overnight, to allow it to fully thicken and cool completely. 
  • Prepare the Crust:
    Line an 8 x 8-inch (20 x 20cm) pan with parchment paper.
    In a medium bowl, combine the graham cracker crumbs and granulated sugar.
    Stir in the melted butter until the mixture resembles wet sand.
    Press the mixture firmly into the bottom of the prepared pan to form an even layer.
  • Prepare the Cheesecake Filling:
    In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    Add the granulated sugar and continue to beat until well combined.Mix in the sour cream and vanilla bean paste or vanilla extract.
    Add the eggs, one at a time, beating on low speed until just combined after each addition.
    Pour the cheesecake filling over the prepared crust, spreading it evenly.
  • Bake the Cheesecake:
    Preheat your oven to 350°F (177°C).Bake the cheesecake for about 35-40 minutes, or until the edges are set and the center is slightly jiggly.
    Remove from the oven and let it cool completely at room temperature.
    Chill the Cheesecake:
    Once the lemon curd is added, refrigerate the cheesecake overnight to set.
  • Prepare the Marshmallow Fluff:
    In a medium saucepan, combine the water, granulated sugar, and light corn syrup.
    Cook over medium-high heat, stirring occasionally, until the mixture reaches 240°F (115°C) on a candy thermometer.
    In a separate bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
    With the mixer running, slowly pour the hot syrup into the egg whites, beating continuously.
    Continue to beat until stiff, glossy peaks form and the mixture has cooled slightly, about 5-7 minutes.
    Beat in the vanilla bean seeds or vanilla bean paste.
  • Serve:
    Right before serving, spread the marshmallow fluff over the top of the cheesecake bars.
    Cut into squares and enjoy!

Notes

See blog for the following: 
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.