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lemon cheesecake and coffee on white table

Chef Morissa’s Lemon Bar Cheesecake


  • 2 cups flour
  • 1/2 cup powdered sugar
  • 1/4 tsp. salt
  • 1/2 cup cold butter, cubed
  • 2 egg yolks
  • 2 tbsp. ice cold water
  • 4-8oz. packages of cream cheese, room temperature
  • 1 cup granulated sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 cups lemon curd


  1. Add flour, powdered sugar and salt to a food processor and pulse.
  2. Add butter until crumbly.
  3. In a separate bowl whisk together egg yolks and cold water.
  4. Add to butter mixture until dough forms.
  5. Shape dough into a ball, wrap with plastic and chill in refrigerator for 4 hours.
  6. Roll dough into a 14” round circle on floured surface and place in a 9” springform pan.
  7. Press to bottom and sides of pan and chill for 3 minutes.
  8. Preheat oven to 325 degrees.
  9. Mix cream cheese until smooth.
  10. Add sugar and eggs one at a time until combined, add vanilla.
  11. Pour 4 cups of batter into crust.
  12. Dollop 1 cup of lemon curd over batter and swirl with a knife and then top with remaining batter.
  13. Bake at 325 degrees for 1 hour until set.