Strawberry Lemon Cream Cheese Bars

Strawberry Lemon Cream Cheese Bars — Layers of buttery shortbread crust, strawberry jam, and creamiest lemon cheesecake. The perfect summer dessert!

YIELD: 9 bars PREP TIME: 20 minutes COOK TIME: 40 minutes TOTAL TIME: 60 minutes

Ingredients:

FOR THE SHORTBREAD CRUST:

1/2 cup whole wheat pastry flour (or substitute all purpose flour)

1/4 cup all purpose flour
1/4 cup powdered sugar
1/4 teaspoon lemon zest
1/8 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces

FOR THE LEMON CHEESECAKE:

• 16 ounces (2, 8-ounce blocks) light cream cheese, softened (do not use fat free)
• 1/2 cup granulated sugar
• 2 teaspoons cornstarch
• 
  
• 1/4 cup plain non-fat Greek yogurt, at room temperature
• 2 large Phil’s Fresh Eggs, at room temperature
• 1 large Phil’s Fresh Egg yolk, at room temperature
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• 
• 1/4 teaspoon pure vanilla extract
• 3/4 cup strawberry preserves
• 
  
• Fresh sliced strawberries and/or lemon slices, for serving

Directions:

1. Preheat oven to 350 degrees F. Lightly grease an 8 x 8 inch pan with cooking spray.
2. In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, ¼ teaspoon lemon zest, and salt. Add butter pieces and pulse just until mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry 
3. ingredients with a fork or pastry blender.) 
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