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Saturday, March 17, 2012

Lemon Cheesecake Squares

These are really good. The recipe is from "Epicurious." The cheesecake has just enough lemony flavor and is very easy to make. I am not very fond of graham crackers so I used nilla wafers and animal crackers combined. Any mix of choice would be nice - perhaps ginger cookies and shortbread cookies.

Lemon Cheesecake Squares

1-1/2 cups of Animal Crackers and Nilla Wafers, crushed
5 tablespoons butter

1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract

PreparationFor crust:
Preheat oven to 350°F. Fold 16-inch long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.

Finely chop crackers in a food processer. Melt butter in microwave.Add to crumbs and pulse until mixed. Press crumbs evenly onto bottom of prepared pan. Leave in refrigerator overnight to harden. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.

For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.

Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. Cover; keep chilled.

Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.