This recipe is based on this recipe from The Creative Bite

1. Preheat the oven to 175 degrees Celsius.
2. Line the baking pan with baking paper.
3. Melt the butter over low heat in a pan. Let cool for a few minutes.
4. Place butter, sugar, vanilla extract, salt in a bowl and stir to combine.
5. Add the gluten-free baking mix little by little and stir until you have a smooth dough.
6. Press the dough into the baking tin and spread it over the bottom.
7. 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.
8. Remove the bottom from the oven and let it cool for 15 minutes.
9. For the cheesecake layer, place cream cheese, sugar, lemon zest, vanilla extract and eggs in a bowl.
10. Mix briefly with a mixer until smooth.
11. Spread over the bottom in the baking pan.
12. For the topping, place the sugar and cornflour in a saucepan and heat over medium heat for 2 minutes.
13. 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.
14. Beat the egg yolks in a bowl and add 2 tbsp of the warm sugar mixture. Stir well.
15. 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.
16. Scoop heaps of the mixture onto the cheesecake layer. Run a knife through the topping to create a marbled effect on the cheesecake.
17. Place the cheesecake bars in the oven at 175 degrees for 25-30 minutes until the filling has set.
18. Let the cheesecake bars cool outside the oven for 20 minutes. Then put in the fridge for at least 2 hours.