Lemon Cheesecake Bars

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, leaving an overhang for easy removal. (5 minutes)

Recipe View 10 mins In a medium bowl, combine shortbread crumbs, flour, and brown sugar. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 5 mins Press the crumb mixture evenly into the bottom of the prepared pan. (5 minutes)

Recipe View 15 mins Bake in the preheated oven for 15 minutes, or until the crust is lightly golden.

Recipe View 5 mins While the crust is baking, prepare the filling. In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. (5 minutes)

Recipe View 3 mins Add eggs one at a time, beating well after each addition. Gradually beat in flour until just combined. (3 minutes)

Recipe View 2 mins Stir in lemon juice, lemon zest, and baking powder until well blended. (2 minutes)

Recipe View 2 mins Pour the filling evenly over the pre-baked crust. (2 minutes)

Recipe View 28 mins Bake in the preheated oven for 25-28 minutes, or until the center is set but still slightly jiggly. (28 minutes)

Recipe View 1 hrs Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. (60 minutes)

Recipe View 30 mins Remove the bars from the oven and let cool completely at room temperature. (30 minutes)

Recipe View 2 hrs Refrigerate for at least 2 hours, or until well chilled. (120 minutes)

Recipe View 5 mins Before serving, lift the bars out of the pan using the foil overhang. Cut into squares and dust generously with confectioners' sugar. (5 minutes)