Lemon Ripple Cheesecake Bars
Elinor Klivans, the author of Fearless Baking and three other cookbooks, got her start as the "cheesecake specialist" at a restaurant in Camden, Maine. That meant coming up with new cheesecakes every week, with some hits (apple cheesecake) and a few misses (margarita cheesecake). Her creamy, tangy lemon cheesecake bars would definitely count as a success, plus they're portable enough to bring on a picnic.For the best results, slice the cheesecake bars with a warm knife, wiping off the blade between cuts.Plus: More Dessert Recipes and Tips
Use the back of a table knife to gently swirl together the lemon mixture and the cheesecake batter. Take care not to swirl too much—each mixture should remain distinct so you have a lovely white and yellow pattern on top.
The cheesecake bars can be refrigerated in the pan for up to 3 days.