Lemon Cheesecake Bars

Ingredients

• 175 g Digestive biscuits (Blitzed into fine crumbs)
• 20 g Desiccated coconut
• 80 g Butter (Melted)
• 30 g Golden syrup
• 500 g Cream cheese
• 100 g Sugar
• 100 g Thickened cream
• 1 tsp Vanilla bean paste
• 75 g Lemon curd (Use 75–100 g; added by teaspoonfuls for rippling)

Steps

1. 1

   Line an 8-inch square tin. Blitz the digestive biscuits in a food processor until they resemble fine crumbs.

2. 2

   In a large mixing bowl, combine the biscuit crumbs, desiccated coconut, melted butter, and golden syrup. Mix until the texture resembles wet sand.

3. 3

   Pour the base mixture into the lined tin and press it down firmly so it covers the base evenly. Refrigerate for 30 minutes.

4. 4

   In a large bowl, beat the cream cheese for 2–3 minutes, until smooth.

5. 5

   Add the sugar and beat for another 2–3 minutes, until smooth.

6. 6

   Add the thickened cream and vanilla bean paste. Whip on high for another minute.

7. 7

   Add the cheesecake filling to the chilled biscuit base and smooth the surface.

8. 8

   Add teaspoonfuls of lemon curd over the top of the filling.

9. 9

   Use a spoon to ripple the lemon curd through the cheesecake filling. When the marbling looks satisfactory, tap the tin on the bench to level the cheesecake.

10. 10

    Set the cheesecake in the freezer for 2–3 hours before cutting, or in the refrigerator for 6–8 hours.

11. 11

    Cut into squares and serve.

Notes

The source specifies either 2–3 hours in the freezer or 6–8 hours in the refrigerator for setting. The original description does not state how long the bars keep or provide reheating instructions.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• bars
• lemon
• vegetarian
• British-style