Ingredients
1 1/2 cups all-purpose flour
3/4 cup cold unsalted butter, cut into 1/2-inch cubes
1/2 cup granulated sugar
16 oz cream cheese, room temperature
1/2 cup sour cream (or plain Greek yogurt)
3/4 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Dump flour, 1/2 cup sugar, baking powder, and salt into the dish. Stir to combine.
Dot cold butter cubes evenly over the dry mixture. Use a fork to cut butter into flour until mixture resembles coarse sand.
Pat the crust layer into an even 1/2-inch thickness.
In a bowl, mix cream cheese until smooth. Stir in sour cream, lemon juice, and lemon zest.
Spread the cream cheese mixture evenly over the crust.
Bake for 35 minutes, or until the crust is golden and the filling is set.
Notes
Use gluten-free flour alternative if needed. Substitute Greek yogurt for sour cream for added tang. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Easy Sheet Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/10 of recipe)
- Calories: 340
- Sugar: 32g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg