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lemon bar cheesecake with cup of coffee

Chef Norm’s Lemon Bar Cheesecake


  • 2 cups flour
  • ½ cup powdered sugar
  • ¼ tsp. salt
  • ½ cup cold butter, cubed
  • 2 egg yolks
  • 2 tbsp. ice cold water
  • 4-8oz packages of cream cheese-room temp.
  • 1 cup granulated sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 cups lemon curd


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