Lemon Cheesecake Squares

Here’s a luscious variation on the classic lemon square, perfect for box or brown bag lunches, a mid-day snack with tea or coffee, or dessert any night of the week. The tartness of the lemons contrasts the sweetness, with a creamy texture that is sure to make these a go-to favorite.

Ingredients

9 graham crackers
4 tablespoons unsalted butter, melted
1 pound cream cheese room temperature and cut into approximately 1-inch pieces
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
1 tablespoons finely grated lemon zest
2 large eggs
1 cup Lemon Curd, warm or at room temperature

  • Heat the oven to 325°F.
  • Line a pie plate with parchment paper.
  • Process the graham crackers into a finely ground mixture.
  • Add the melted butter and mix thoroughly.
  • Add the crumb/butter mixture to the parchment paper lined pan and press the mixture firmly so that it creates an even crust.
  • Beat the cream cheese, sugar, lemon juice and zest in a bowl until the mixture is smooth.
  • Add the eggs and continue to blend smoothly.
  • Pour the cheesecake mixture into the crust.
  • Place in the oven on a middle rack and bake about 40 minutes. The sides should look puffed and the center should be dry to the touch.
  • Once the cake is out of the oven, pour the lemon curd over it and spread it evenly.
  • Place in the fridge and chill for about 5 hours, or overnight.
  • Cut into squares and lift out of the pan as needed.

Lemon Cheesecake Squares

Here's a luscious variation on the classic lemon square, perfect for box or brown bag lunches, a mid-day snack with tea or coffee, or dessert any night of the week. The tartness of the lemons contrasts the sweetness, with a creamy texture that is sure to make these a go-to favorite.
Course Dessert

Ingredients
  

  • 9 graham crackers crushed
  • 4 tablespoons Unsalted butter melted
  • 1 lb cream cheese room temperature and cut into approximately 1-inch pieces
  • 3/4 cup granulated sugar
  • 3 tablespoons Fresh lemon juice
  • 1 tablespoon Lemon zest finely grated
  • 2 Eggs large
  • 1 cup lemon curd warm or room temperature

Instructions
 

  • Heat the oven to 325°F.
  • Line a pie plate with parchment paper.
  • Process the graham crackers into a finely ground mixture.
  • Add the melted butter and mix thoroughly.
  • Add the crumb/butter mixture to the parchment paper lined pan and press the mixture firmly so that it creates an even crust.
  • Beat the cream cheese, sugar, lemon juice and zest in a bowl until the mixture is smooth.
  • Add the eggs and continue to blend smoothly.
  • Pour the cheesecake mixture into the crust.
  • Place in the oven on a middle rack and bake about 40 minutes. The sides should look puffed and the center should be dry to the touch.
  • Once the cake is out of the oven, pour the lemon curd over it and spread it evenly.
  • Place in the fridge and chill for about 5 hours, or overnight.
  • Cut into squares and lift out of the pan as needed.
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