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Lemon Curd Yogurt Cheesecake Bars Recipe
A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness - you're going to love these lemon yogurt cheesecake bars!
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Course:
Desserts and sweet treats
Cuisine:
British
Diet:
Vegetarian
Servings:
16
bars
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Spoon
Square loose-bottomed 25cm (10") straight-sided cake tin
Large mixing bowl
Electric whisk
Saucepan
Wooden spoon
Kitchen knife
Ingredients
For the base
250
g
digestive biscuits (graham crackers)
100
g
slightly salted butter
melted
For the cheesecake filling
70
g
thick set yogurt
800
g
full fat cream cheese
1
tsp
vanilla extract
100
g
icing sugar (powdered sugar)
For the lemon curd (or a store bought jar)
4
unwaxed lemons
(or 2 large) rind and juice
200
g
white caster sugar (superfine sugar)
100
g
slightly salted butter
3
medium free range eggs
1
medium free range egg yolks
Metric
-
Ounces
Instructions
To make the base
Smash the digestive biscuits to a fine crumb.
Tip them into your square, loose-bottomed, 25cm/10 inch straight-sided tin.
Add the melted butter and mix until combined.
Press down firmly to create an even base, then place in the fridge to chill.
To make the filling
In a bowl, whisk the cream cheese, yogurt and vanilla until thick.
Add the sugar and whisk again.
Tip the filling into the tin. Level off and return the tin to the fridge.
To make the lemon curd (If you’re using a jar of curd, skip to 'To bring together')
Place the lemon juice, lemon rind, butter and sugar into a bowl and heat gently over a pan of simmering water until the butter has melted.
Add the room temperature eggs and whisk until fully combined.
Continue to heat over the pan, stirring occasionally until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
Leave to cool completely. It will thicken further.
To bring together
Spoon the curd into the tin, level off and return to the fridge to firm up overnight.
Cut into bars to serve.
Video
Nutrition
Calories:
412
kcal
|
Carbohydrates:
36
g
|
Protein:
6
g
|
Fat:
29
g
|
Saturated Fat:
16
g
|
Cholesterol:
120
mg
|
Sodium:
326
mg
|
Potassium:
146
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
993
IU
|
Vitamin C:
14
mg
|
Calcium:
75
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
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