Aaaah, Lemon Cheesecake Crumble Bars. Full of crunchy lemony goodness! It’s a no brainer kind of recipe really. I mean, if you love lemon, and you love cheesecake, then you stick some deliciously crunchy crumble on top… you’re onto a winner right? RIGHT!
Here is what you will need to make 9 (greedy portions) or 12 (“sensible” portions.)
For the Base
For the Cheesecake Filling
For the Crumble Topping
Preheat your oven to 180°C/ Fan 170°C and lightly grease & line the base & sides of the baking tin.
To make the biscuit base, gently melt the butter in a small saucepan over a low heat. (Or in a microwave & melt in 15 second intervals, stirring in-between.)
Blitz the digestive biscuits in the food processor until very fine crumbs. You could also do this by placing in a large plastic bag and bashing the hell out of it with a rolling pin if you need to release a bit of tension!
Pour in the melted butter and blitz a few times until the mixture starts to clump together.
Tip the crumbs into the prepared tin & press down firmly with the back of a metal spoon. Place into the fridge whilst we prepare the filling.
Using either an electric stand mixer with the beater attachment or a large bowl and an electric hand whisk, beat together the cream cheese, caster sugar & the egg until very smooth. It’s best to make sure these ingredients are all at room temperature before mixing so you don’t end up with lumps.
Add the soured cream, lemon juice, lemon zest, vanilla & flour and mix again until smooth.
To make the crumble topping, place all of the ingredients into a large bowl. Rub the mixture together lightly between your forefingers and thumbs until there are no large pieces of butter left.
Take the tin out the fridge and pour over the cheesecake filling. Smooth out with the back of a spoon or a spatula then scatter over the crumble topping.
Bake in the preheated oven for 30 – 35 minutes until the topping is a nice golden brown. Allow to cool completely in the tin (at least 2 hours) before attempting to remove & slice. It won’t be pretty if you try when it’s still warm!
These beauties will keep in an airtight container in the fridge for up to 3 days. If you’re anything like me though, they definitely won’t last that long! I absolutely love the extra crunch that the crumble brings to the party. When I was little, if my Mum made an apple crumble, I never ate the fruit… I just picked off the crumble and had that on it’s own with custard. Yes, I was a fussy eater but come on, it’s blatantly the best bit! These are a treat I am happy to add to my repertoire & one I am positive I will be making again.
I hope you enjoyed the recipes my lovelies, until next time!
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