Ingredients:

  • 1 cup unsalted butter, melted and cooled
  • 0.5 cup granulated sugar (for crust)
  • 0.5 cup light brown sugar (for crust, substituting granulated)
  • 1 tsp pure vanilla extract
  • 0.5 tsp salt
  • 2 cups all-purpose flour (for crust)
  • 1 tbsp almond flour (for crust, substituting all-purpose)
  • 16 oz full-fat cream cheese, room temperature
  • 2 large eggs, room temperature
  • 0.25 cup sour cream
  • 0.25 cup Greek yogurt (full fat, substituting sour cream)
  • 0.25 cup fresh lemon juice
  • 1 tbsp lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the melted butter, 1/2 cup granulated sugar, vanilla extract, and salt. Fold in 2 cups of all-purpose flour and 1 tbsp almond flour until just combined.
  3. Press the shortbread dough firmly and evenly into the bottom of the prepared pan. Bake for 18–20 minutes or until the edges are a light mahogany color. Remove from oven and set aside.
  4. While the crust is baking, use an electric mixer to beat the softened cream cheese and the remaining 3/4 cup sugar on medium speed until completely smooth (about 2 minutes).
  5. Add the eggs one at a time, beating well after each addition. Incorporate the sour cream (or Greek yogurt), lemon juice, lemon zest, and the remaining 1 tablespoon of flour. Mix until just combined and velvety.
  6. Pour the cheesecake filling over the warm crust. Reduce oven temperature to 325°F (160°C) and bake for 30–35 minutes, or until the edges are set and the center has a slight jiggle.
  7. Allow the bars to cool completely at room temperature in the pan. Transfer to the refrigerator and chill for a minimum of 4 hours before slicing into 16 bars.