| This recipe is liked by 0 person(s). |
Lemon Cheesecake Squares with Fresh Berries
Nb persons: 0
Yield: Makes 16
Preparation time:
Total time:
Source: Bon Appetit July 2009
| Top these delicious bite-size cheesecakes with fresh raspberries, strawberries and/or blueberries. | |
| Crust: | |
| 9 | whole graham crackers |
| 5 Tb. | butter |
| Filling: | |
| 1 (8 oz.) | cream cheese, room temperature |
| 1/3 c. | sugar |
| 1 large | egg |
| 3 Tb. | sour cream |
| 2 Tb. | fresh lemon juice |
| 2 tsp. | finely grated lemon peel |
| 1 tsp. | vanilla extract |
| fresh berries, (3 per square) | |
Crust: Preheat oven to 350 degrees. Fold 16" long piece of foil to 8x16" strip; place in 8x8x2" metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction; lining pan completely. Place graham crackers in heavy-duty ziploc bag. Using rolling pin, 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.
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; arrrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe