Description
A refreshing dessert featuring a buttery shortbread crust topped with a creamy lemon-swirled cheesecake filling. Perfectly balanced between tart and sweet.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 tablespoon lemon zest
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350F (175C) and line an 8×8 inch baking pan with parchment paper.
- Cream together 1/2 cup butter and 1/4 cup sugar; stir in 1 cup flour and 1 tablespoon lemon zest until a dough forms.
- Press dough firmly into the pan and bake for 12-15 minutes until lightly golden. Let cool slightly.
- Beat 16 oz cream cheese and 1/2 cup sugar until smooth and lump-free.
- Add eggs one at a time on low speed, mixing just until combined.
- Stir in 3 tablespoons lemon juice, 1 teaspoon vanilla, and 1 tablespoon flour.
- Pour filling over the crust. Dot the top with a bit of extra lemon juice or reserved batter and swirl with a toothpick.
- Bake for 30-35 minutes until edges are set but center jiggles slightly.
- Cool to room temperature, then refrigerate for at least 4 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American