Instructions
Follow these simple steps to create your two-layered masterpiece.
Step 1: Prep & Crust
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Pan: Lightly grease a 9x13 inch baking pan. For easy removal, line the pan with parchment paper, leaving an overhang on the two longer sides (a "sling").
- Mix Crust: In a large bowl, cream together the softened butter, flour, ½ cup sugar, and salt using an electric mixer or a sturdy spoon. The mixture will be crumbly.
- Form Crust: Press the crumbly mixture evenly into the bottom of the prepared pan.
- Par-Bake: Bake the crust for 15 minutes. While it bakes, prepare the filling.
Step 2: Prepare the Filling
- Cream Cheese & Sugar: In a large mixing bowl (or stand mixer), beat the softened cream cheese and 1 ½ cups of sugar together until it is completely smooth and creamy, with no lumps.
- Add Wet Ingredients: Beat in the eggs, one at a time, mixing just until each one is incorporated. Be careful not to over-mix at this stage.
- Flavoring: Stir in the lemon juice (if using) and vanilla extract. The filling should be pourable and smooth.
Step 3: Assemble & Bake
- Pour Filling: Carefully pour the cream cheese filling over the par-baked crust. Use a spatula to spread it evenly.
- Bake: Return the pan to the oven and bake for an additional 30–35 minutes, or until the filling is set around the edges and only slightly jiggly in the center. The top may be lightly golden.
- Cool Completely: Remove the pan from the oven and let it cool completely on a wire rack. The filling will set as it cools.
Step 4: Chill & Serve
- Chill: Once cooled to room temperature, cover the pan and refrigerate the bars for at least 4 hours, or preferably overnight. Chilling is essential for the bars to set and slice cleanly.
- Slice: Use the parchment paper sling to lift the entire slab out of the pan. Cut into squares or rectangles. For the cleanest cuts, wipe your knife with a damp cloth between slices.
- Enjoy: Serve cold!
👩🍳 Baker's Notes & Tips
- Room Temperature Ingredients: The biggest tip for a smooth filling is using fully softened cream cheese and butter. Cold cream cheese will result in lumps!
- No Over-Mixing the Filling: Once the eggs are added, mix only until just combined. Over-mixing introduces too much air, which can cause the filling to puff up too high in the oven and then fall dramatically.
- For a Lemon Twist: If you love lemon, add the zest of one small lemon to the cream cheese filling for an extra bright flavor.
- Storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions (FAQ)
Q: Can I use low-fat cream cheese? A: While you can use low-fat, we highly recommend full-fat for the best texture and flavor. Low-fat cream cheese can sometimes result in a less velvety filling.
Q: Why is my filling cracking? A: Cracking usually happens when the bars cool down too quickly, or if they were slightly over-baked. Don't worry, the flavor is still perfect! To prevent this, don't open the oven door during the last 15 minutes of baking, and let them cool on the counter slowly before chilling.
Q: Can I freeze these bars? A: Yes, you can! Once fully cooled and sliced, place the bars in a single layer on a tray and freeze until firm. Transfer them to an airtight container, separating layers with parchment paper. Thaw overnight in the refrigerator before serving.
Enjoy this velvety, two-layered dream! Don't forget to share your photos and tell us what you think in the comments below!
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