Lemon Cheesecake Crumble Bars

For the crust, rub the cold butter with the flour and sugar until fine crumbs form. Add the egg and quickly bring together into a soft dough.

Press the dough evenly into a parchment-lined baking pan, smoothing the surface, and prick all over with a fork.

Bake at 180°C (355°F) for 15 minutes until lightly golden.

For the filling, beat the cream cheese with sugar until completely smooth and lump-free.

Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream, add the lemon juice, zest, and vanilla, and mix until uniform.

Pour the cheesecake mixture over the pre-baked crust.

Dollop spoonfuls of lemon curd over the top, swirling gently with a toothpick if desired.

For the crumble, rub together the flour, sugar, and cold butter until coarse crumbs form.

Evenly scatter the crumble over the top of the bars.

Bake at 170°C (340°F) for 35–40 minutes. The center should still have a slight wobble.

Let cool completely at room temperature, then chill in the refrigerator for at least 3 hours.