LEMON CHEESECAKE SQUARES WITH FRESH BERRIES
Provided by Lisa Zwirn
Categories Cake Mixer Berry Dessert Bake Fourth of July Kid-Friendly Backyard BBQ Cream Cheese Summer Shower Chill Sour Cream Lemon Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 squares
Number Of Ingredients 12
Steps:
- For 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.
- Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. 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. DO AHEAD: Can be made 1 day ahead. 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.
LEMON BLUEBERRY CHEESECAKE BARS
Steps:
- Preheat oven to 325 degrees F.
- Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
- Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
BLUEBERRY LEMON CHEESECAKE SQUARES
Tangy lemon-tinged cheesecake liberally dotted with fresh-picked blueberries, atop a buttery graham cracker crust... it's like summer in a square.
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Butter an 8-inch x 8-inch baking pan, then press a square of parchment paper into the pan. This will help you lift out the finished product.
- Make the crust: Place the graham crackers in a large Ziploc bag, and crush with a rolling pin. In a medium bowl, stir together the graham cracker crumbs and the sugar. Pour in the 1/4 cup melted butter, and mix until well incorporated. Press into the baking pan. (You can also process the graham crackers, sugar, and melted butter in a food processor, if you prefer.)
- Bake the crust for about 12 minutes, or until it begins to turn golden brown. Let cool completely.
- Mix the filling: Use a stand or hand mixer with a whisk attachment (if you have one), and beat together the cream cheese, eggs, lemon zest, lemon juice, and sugar until smooth. You can also do this in a blender or food processor to help ensure a smooth consistency. I simply used my Kitchenaid stand mixer and the whisk attachment.
- Pour and sprinkle: Pour the filling over the cooled graham cracker crust. Spread evenly with a knife or spatula. And now sprinkle the blueberries evenly over the top. Pretty!
- Bake, cool, cut, and serve: Bake at 325 degrees for about 40 minutes, or until the middle just barely jiggles. I recommend you start checking the bars at about 35 minutes, though - ovens vary! Allow to cool completely at room temperature, then refrigerate for at least 3 hours.
- Remove from fridge, and using the parchment paper as little "handles," remove the bars from the pan. Cut into squares with a sharp knife. Serve.
LEMON CHEESECAKE SQUARES WITH FRESH BERRIES
From Bon Appetit...some berries that would be good are raspberries, blackberries, strawberries, and/or blueberries. Time does not include a minimum of 2 hours chill time.
Provided by Little Suzy Homemak
Categories Cheesecake
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Fold a 16 inch long piece of foil to an 8x16 inch strip; place in a 8x8x2 inch baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
- Place graham crackers in heavy-duty plastic bag. Using a rolling pin or mallet, crush crackers finely. Melt butter in a medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust completely while preparing filling.
- Using an electric mixer, beat cream cheese and sugar in a 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. (Can be made 1 day ahead. Cover and 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.
Nutrition Facts : Calories 124.8, Fat 9.7, SaturatedFat 5.8, Cholesterol 39.3, Sodium 97, Carbohydrate 7.9, Fiber 0.1, Sugar 5.5, Protein 1.9
LEMON CHEESECAKE SQUARES
These cheesecake bars shine with fresh lemon flavor and have a stunning marbled surface. Feel free to shake up the flavors by using other fresh citrus juices and zests.
Provided by Dan Langan
Categories dessert
Time 6h30m
Yield 24 squares
Number Of Ingredients 14
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a 9-by-13-inch cake pan with the baking spray and line with parchment paper, allowing at least 2 inches of overhang on the two long sides. Lightly coat the parchment with the baking spray.
- Combine the cookie crumbs, sugar, lemon zest and salt in a food processor or gallon-size resealable plastic bag. Add the melted butter and pulse until evenly moistened. Press the mixture about 1 inch up the sides of the prepared cake pan, then press to cover the bottom evenly. Bake until the edges just become golden and the crust is fragrant, 8 to 9 minutes.
- Meanwhile, prepare the filling.
- For the filling: Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes, scraping the bowl as needed.
- Use your fingers to rub together the sugar, lemon zest and salt in a small bowl until the mixture is fragrant. Gradually add the sugar mixture to the cream cheese on low speed, then raise the speed to medium and beat until smooth, about 30 seconds. Scrape the bowl, then beat for another few seconds to combine.
- Mix in the lemon juice and vanilla on low speed until combined. Mix in half of the beaten eggs and until combined, about 30 seconds. Scrape the bowl and paddle well and then mix in the remaining half of the beaten eggs on low speed just until combined.
- Pour the batter over the freshly baked warm crust and spread smooth. Place the lemon curd in a resealable plastic bag and snip a corner. Pipe lines of the lemon curd across the batter (alternately, spoon small dollops of curd across the batter.) Use a toothpick to swirl the curd and batter together slightly.
- Place the baking pan in a slightly larger baking pan or roasting pan. Place in the center of the oven. Very carefully pour about 1 inch of steaming hot water into the larger pan to create a water bath. Gently slide the oven rack back in place and close the door. Lower the oven temperature to 325 degrees F and bake until the center barely jiggles, 42 to 45 minutes. The temperature at the center of the cheesecake should be about 150 degrees F.
- Once baked, turn off the oven, prop open the door and allow the cheesecake to cool down inside the oven for 45 minutes. Remove to a cooling rack to cool completely before refrigerating for at least 4 hours or overnight.
- To serve, use the parchment overhang to pull the cheesecake out of the pan. Peel down the sides of the parchment and cut into 24 bars. Serve immediately or store tightly covered for up to 3 days.
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- Preatheat oven to 350 degrees. Line 9" X 11” pan with foil, leaving overhand on the two long sides of the pan. Lightly coat with cooking spray.
- Combine graham cracker crumbs and melted butter together mixing until butter is evenly distributed. Press crumbs evenly onto the bottom of the prepared pan, Bake for 10-12 minutes or until crust is golden brown. Remove crust and cool.
- Beat cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time, and then add sour cream, lemon juice, lemon peel, and vanilla. Spread batter over prepared crust.
- Bake for 30 minutes or until cheesecake is slightly puffed and set in center. Cool completely in pan. Chill cheesecake until cold (at least 2 hours).
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- Using an 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.
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