Cheesecake? Or lemon bars? Why not have both? A layer of cheesecake with another layer of classic Lemon Square filling. Double hit!
1 cup graham or vanilla wafer crumbs
3 Tbsp melted butter
2 tsp sugar
1 8-oz pkg cream cheese
1/3 cup sugar
1/4 tsp vanilla
Lemon Square Layer:
1 1/4 cups sugar
1/4 cup flour
4 large eggs
1/2 cup lemon juice
2 tsp lemon zest
Confectioner's sugar (powdered sugar) for dusting
The recipe and cook times are for a 7” cheesecake pan. Adjusted times for other pans are included below. Don't line the side of the pan with parchment paper. It buckles and mars the edge. No need to cover it with foil before cooking, either. This is a very simple recipe.
**Important: Warm the cream cheese. Trust me on this. Put the wrapped cream cheese in a ziplock bag, but don't seal it. Push it into a sink or bowl full of hot tap water to force the air out and THEN seal it. Weigh it down with a plate for about 15 minutes. It will be very soft and easy to blend.
I use a 7" Fat Daddio push pan and I love it. But any cheesecake pan will do. Lining the bottom with parchment is optional. Spray it with baking spray if you prefer. And don't press the crust in too firmly. It will be easier to serve if you use a gentle touch.
CRUST: Mix ingredients with a fork and gently press it in the bottom of the pan and up the sides a bit if you like. Put it in the freezer or if you prefer, bake it at 350 for 9 minutes, then cool completely.
CHEESECAKE LAYER: Mix all ingredients except the egg until completely smooth. Add the egg and beat on low speed until just incorporated. Do not overbeat once the egg is in. Pour the filling into the crust. **optional, freeze the cheesecake layer while preparing the lemon bar layer, no time change is required.
LEMON BAR LAYER: Mix sugar and flour together. Beat eggs, lemon juice and zest until just combined. Add sugar/flour mixture and beat just until smooth. Pour gently over the cheesecake layer, trying not to disturb it too much. Pouring over the back of a spoon can help with this part so you don’t disturb the cheesecake layer as much.
Put 1 1/2 cups water and the trivet into the IP. Place the cheesecake on the trivet, close the lid and set the valve to Sealing. Hit Pressure Cook (or Manual) and use the + and – buttons to get to 35 minutes for a 7-inch pan.
PAN SIZE AND COOK TIMES:
6-inch pan --- 38 minutes
7-inch pan --- 35 minutes
8-inch pan --- 32 minutes
For 1 1/2 times the recipe:
7–inch pan --- 39 minutes
8-inch pan --- 36 minutes
For two times the recipe:
8-inch pan --- 40 minutes
When it beeps that it's done, leave it for a 15 -minute Natural Release. Then flip the valve to Venting for a Quick Release. When the pin drops, take out the cheesecake.
Ignore any condensation until it cools for an hour on the counter. Then blot it off with a paper towel. Then cover the cheesecake and refrigerate it in the pan for at least 4 hours, preferably overnight.
To serve, run a knife around the edge to release it from the ring. If you use a push pan, set it on a peanut butter jar or a can of tomatoes and pull the ring straight down. Voila. Perfect cheesecake.
Dust the top with powdered sugar and enjoy.
If you have difficulty getting it off the bottom of the pan, run a dish towel under piping hot water and wring it out. Fold it on the counter and set the cheesecake pan on it for 30 seconds. The butter in the crust will soften, making it much easier to remove.
Note: Please note, some members have reported the cheesecake and lemon square layers flip flop during the cooking process. If your cheesecake layer is chilled thoroughly and you pour the lemon square layer over the top carefully, this should not be an issue. Regardless, the cheesecake will be delicious and bursting with lemon flavor!