Gluten-free lemon cheesecake bars
One of the best things to eat in the summer is a cake with lemon in it. Wonderfully fresh and that is perfect for warm weather. These gluten-free lemon cheesecake bars are one of my favourite summer bakes to enjoy.
They are a mix between a cheesecake and a lemon bar. A mix between a sour lemon bar and a slightly sweet cheesecake.
When you put these lemon cheesecake bars on the table, they will be gone before you know it!
How to make low lactose and gluten-free lemon cheesecake bars
The lemon cheesecake bars consist of three layers:
- A layer of cookie crust
- A layer of cheesecake
- A layer of lemon curd, that is dolloped on top of the cheesecake layer.
For the cookie layer you make a kind of shortbread dough from gluten-free flour, sugar and butter. Butter contains almost no lactose anymore and is therefore low FODMAP.
Bake the cookie layer in the oven for a little bit and then you can start making the cheesecake layer. I make this from lactose-free cream cheese, sugar, lemon zest, vanilla extract and egg.
For the topping, we make a kind of lemon curd with granulated sugar, cornflour, water, egg yolk, lemon zest and lemon juice. Scoop heaps of the lemon curd onto the cheesecake mixture to create a nice marbled effect.
How to store the cheesecake bars
You can store these cheesecake bars in a sealed container in the refrigerator for 3 to 4 days. You can also freeze them.
Then pack them in, for example, a closed plastic container and make sure there is some space between each bar. You can also put some baking paper in between, so they don’t stick together.
In the freezer, the cheesecake bars will keep for 2 to 3 months. The best way to thaw them is to put the cheesecake bars in the refrigerator and let them thaw overnight.
Gluten-free lemon cheesecake bars
- Total Time: 1 hour 35 min
- Servings: 16 1x
- Diet: Gluten Free
Description
A delicious summer treat: gluten-free lemon cheesecake bars! Layers of shortbread, cheesecake and lemon curd, yum! Low lactose and low FODMAP
Ingredients
For the bottom
- 230 g (1 cup) butter
- 100 g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 250 g (2 cups) gluten-free baking mix (I use Schär Mix It Universal)
- 1/2 tsp salt
- A 20x30 cm baking pan (8x12 inch)
For the cheesecake layer
- 450 g (16 oz) lactose-free cream cheese, at room temperature
- 100 g (1/2 cup) granulated sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 eggs, at room temperature
For the topping
- 150 g (3/4 cup) granulated sugar
- 2 tbsp cornflour
- 120 ml (1/2 cup) water
- 60 ml (1/4 cup) lemon juice
- 1 tbsp lemon zest
- 2 egg yolks
Instructions
This recipe is based on this recipe from The Creative Bite
- Preheat the oven to 175 degrees Celsius.
- Line the baking pan with baking paper.
- Melt the butter over low heat in a pan. Let cool for a few minutes.
- Place butter, sugar, vanilla extract, salt in a bowl and stir to combine.
- Add the gluten-free baking mix little by little and stir until you have a smooth dough.
- Press the dough into the baking tin and spread it over the bottom.
- Bake the base in the oven for 18-20 minutes. The bottom should then be quite pale. Only the edges are already a little brown.
- Remove the bottom from the oven and let it cool for 15 minutes.
- For the cheesecake layer, place cream cheese, sugar, lemon zest, vanilla extract and eggs in a bowl.
- Mix briefly with a mixer until smooth.
- Spread over the bottom in the baking pan.
- For the topping, place the sugar and cornflour in a saucepan and heat over medium heat for 2 minutes.
- Then add water, lemon juice and lemon zest and keep stirring continuously. Continue until the sugar has completely dissolved and the mixture thickens a bit. Turn off the heat.
- Beat the egg yolks in a bowl and add 2 tbsp of the warm sugar mixture. Stir well.
- Add the egg yolks to the pan and return to medium heat. Stir for 3 to 5 minutes. If the mixture has thickened considerably, it is good.
- Scoop heaps of the mixture onto the cheesecake layer. Run a knife through the topping to create a marbled effect on the cheesecake.
- Place the cheesecake bars in the oven at 175 degrees for 25-30 minutes until the filling has set.
- Let the cheesecake bars cool outside the oven for 20 minutes. Then put in the fridge for at least 2 hours.
- Prep Time: 45 min
- Cook Time: 50 min
- Category: Baking
- Method: Oven
- Cuisine: American
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
