Description
Silky lemon curd cheesecake bars bring zesty sunshine to your dessert table, guaranteed to make your taste buds dance with pure citrusy happiness. Creamy cheesecake meets tangy lemon in a simple, irresistible treat that serves up pure comfort in just a few delicious bites.
Ingredients
Scale
Main Ingredients:
- 750 grams low fat cottage cheese
- 250 grams 2% greek yogurt
- 12 medjool dates
- 100 grams brown rice cereal flakes
- 2 large egg yolks
Supporting Ingredients:
- 150 grams raw honey
- 120 grams raw honey
- 25 grams toasted almonds
- 25 grams coconut oil
- 2 tablespoons butter
- 10 gelatine sheets
- ½ tablespoon arrowroot powder
- Juice and zest from 2 small lemons
- Juice and zest from 2 lemons
Flavor Enhancers:
- 2 small lemons
- 2 lemons
Instructions
- Soften 12 medjool dates in water for 5-10 minutes, then drain completely.
- Pulse drained dates in a food processor until smooth. Add ⅛ cup toasted almonds and pulse until broken.
- Add 1 + ½ cup brown rice cereal flakes and pulse until integrated. Mix in 2 tablespoons melted coconut oil and pulse once more.
- Press the crust mixture into a 9×13 inch pan lined with parchment paper. Set aside at room temperature.
- Soak 10 gelatin sheets in cold water for 5-10 minutes.
- Blend 750 grams cottage cheese until completely smooth in a mixing bowl.
- Whisk in 250 grams greek yogurt, juice and zest from two small lemons, and 7 tablespoons raw honey until fully combined.
- Dissolve softened gelatin in 2 tablespoons boiling water. Stir this liquid thoroughly into the cheese mixture to prevent lumps.
- Pour the filling evenly over prepared crust. Refrigerate for 5-6 hours or overnight.
- For lemon curd, combine lemon juice and 6 tablespoons honey in a saucepan over medium heat until dissolved.
- Whisk 2 large egg yolks in a separate bowl. Continuously whisk while slowly pouring hot liquid over yolks.
- Return mixture to heat. Stir in ½ tablespoon arrowroot powder and whisk until smooth.
- Bring to a boil, stirring constantly until thickened. Remove from heat and whisk in 2 tablespoons butter cut into small pieces.
- Let curd cool completely. It will continue to thicken as it cools.
- Spread cooled lemon curd over chilled cheesecake bars. Garnish with fresh fruit if desired.
Notes
- Always warm the lemon juice and honey gently to prevent scorching and preserve the delicate flavors.
- When tempering egg yolks, pour the hot liquid slowly while whisking constantly to prevent scrambling the eggs.
- For the smoothest cheesecake texture, ensure cottage cheese is completely blended without lumps before adding other ingredients.
- Chilling the bars overnight allows the gelatin to set completely and helps develop a richer, more cohesive flavor profile.
- Prep Time: 20-25 minutes
- Cook Time: 10-15 minutes
- Category: Dessert Bars
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 274 kcal
- Sugar: 27 g
- Sodium: 88 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 82 mg