Photo: Alison Miksch; Styling: Missie Neville Crawford
Hands-on Time
25 Mins
Total Time
9 Hours 25 Mins
Serves 16 (serving size: 1 bar)

Fresh ginger in the cookie crust really kicks up the flavor.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, place cookies and 2 teaspoons cornstarch in a food processor; process until finely ground. Add 2 tablespoons butter and ginger; process until moist crumbs form. Press mixture into bottom of a 9-inch square metal baking pan coated with baking spray. Bake at 350° for 14 minutes or until set. Cool on a rack.

Step 3

Reduce oven temperature to 325°.

Step 4

To prepare filling, place cream cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add 1/2 cup sugar, vanilla, baking powder, and salt; beat at low speed until well combined. Add eggs, 1 at a time, beating well after each addition. Add sour cream, 1/2 teaspoon rind, and 1 tablespoon juice; beat until combined. Pour cheese mixture into prepared pan. Bake at 325° for 30 minutes or until almost set in the center. Remove pan from oven; place on a wire rack.

Step 5

To prepare topping, combine 1/3 cup sugar, 1/2 teaspoon rind, 1/3 cup juice, 2 teaspoons cornstarch, and yolks in a small saucepan, stirring with a whisk until smooth. Place pan over medium-low heat; cook 5 minutes or until mixture bubbles and thickens, stirring constantly with a whisk. Remove pan from heat; add 1 teaspoon butter, stirring until butter melts. Spread topping over warm cheesecake. Cool completely on a wire rack. Cover and refrigerate overnight.

Step 6


Step 7

Mix up a double batch and bake off two pans of these bars at once. Place pans on the same (middle) rack of the oven. Hand-deliver the delicate bars, packed in a single layer in a box that doesn't allow them to slide around. Keep bars chilled by placing the closed box in a slightly larger box with chill packs and padding.

Ratings & Reviews

Lemon Cheesecake bars

November 26, 2015
I've made these bars several times and I really like them. I think you just have to be careful to follow the instructions step by step. I'm not sure why the other reviewers had such problems with the recipe but I've substituted ingredients when I got in a pinch and they still worked out fine. It's one of mine and my husband's favorite desserts! :)

ElizabethinMN's Review

December 14, 2014