Lemon Cheesecake Squares with Fresh Berries

Photo by Josh A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CRUST:

  • 9

    whole graham crackers

  • 5

    tablespoons butter

  • FILLING:

  • 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

  • Fresh berries

Directions

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.

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