Lemon Cheesecake Bars

Lemon Cheesecake Bars Crust 8 tbsp unsalted butter, softened ¼ cup sugar ¼ tsp salt 1 tsp lemon zest 1¼ cup all-purpose flour 1 - 2 tbsp lemon juice Lemon Cheesecake 16 oz cream cheese, softened ⅔ cup sugar 2 eggs, room temperature 1 tsp vanilla extract (or lemon extract) 2 tbsp lemon juice 1 tbsp lemon zest 1 tbsp all-purpose flour Crust Preheat oven to 350F. Line an 8-inch or 9-inch square pan with parchment paper or foil and set aside. In a large bowl, beat butter, sugar, salt, and lemon zest together until creamy. Add flour and beat until crumbly. Add 1 tablespoon of lemon juice and mix with hands until dough holds together. (Up to 1 additional tablespoon of lemon juice may be added.) Press dough into the bottom of the prepared baking dish and bake for 18-20 minutes - just until set. Lemon Cheesecake In a large bowl, beat cream cheese and sugar together until smooth. Add eggs, vanilla extract, lemon juice, lemon zest and flour. Beat until smooth. Pour over hot crust. Bake for 30 to 35 minutes or until firm and puffed. Let cool completely in refrigerator. Take out 1 hour before serving and cut into squares.