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Ingredients

1 ½ cups all-purpose flour ½ cup confectioners' sugar ¾ cup unsalted butter, cut into cubes 4 eggs 1 ½ cups white sugar 1 tablespoon all-purpose flour 1 tablespoon lemon zest ½ cup lemon juice 2 (8 ounce) packages cream cheese, softened 1 cup white sugar 2 eggs, beaten

Nutrition Info

255.7 calories carbohydrate: 30.7 g cholesterol: 82.3 mg fat: 13.6 g fiber: 0.3 g protein: 3.9 g saturatedFat: 8.1 g servingSize: - sodium: 113.9 mg sugar: 23.7 g transFat: : - unsaturatedFat: : -

Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
Bake in the preheated oven until the filling is set, about 30 minutes.

1 9x13-inch baking pan

A light lemony cheesecake dessert that makes two layers, one lemony layer, and another cheesecake layer. You'll be coming back for more!