Lemon Cheesecake Squares with Fresh Berries

I’ve been on a lemon kick recently and in the summer spirit so when I saw the recipe for these Lemon Cheesecake Squares with Fresh Berries I just couldn’t resist. They were easy to make and were absolutely delicious! All the bars were gone within 2 days (I promise I didn’t eat them all by myself!). The tartness and lemonyness was just perfect and the fruit on top kept it fresh and bright. Depending on your tastes, you might want to alter the ratio of crust to cheesecake, my boyfriend said he would have preferred double the cheesecake (he loves the stuff!)and I could see where he was coming from.Also depending on your tastes, grounding the crackers by hand produces a more rough textured crust, my boyfriend liked this aspect of the crust but I wasn’t as big of a fan. Next time I think I’ll use to food processor. Regardless, these were great! I couldn’t get enough.

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Lemon Cheesecake Squares with Fresh Berries

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:

Crust: Preheat oven to 350. Fold 16-inch long piece of foil into 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 form heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cook crust while preparing filling.

Filling: 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.

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 overhand 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.

From Bon Appetit July 2009

   

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12 Responses to “Lemon Cheesecake Squares with Fresh Berries”

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    thenotsoskinnykitchen — June 28, 2009 at 10:00 pm

    A couple years ago I saw “lemon cheesecake” and just wasn't sure that combination of things would be good. I finally decided to try it and am so glad I did. YUM! This looks great, and your pictures are always great!

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    tastestopping — June 29, 2009 at 1:10 am

    I would probably prefer double the cheesecake as well; thanks for the suggestion. Interesting note about the crust as well. Rustic versus refined, don't you think? Either way is valid, just depends on your tastes.

    Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

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    Natalie — June 29, 2009 at 2:13 am

    YUM! The cheesecake looks delicious. We must of been on the same brain wave because I made some blueberry cheesecake mallow bars today!

    Wish we could trade a piece :)

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    4
    Tessa — June 29, 2009 at 4:40 am

    Liz- I probably would have been a little skeptical of the lemon taste in a cheesecake as well, but I was originally planning on making a blueberry tart with lemon curd so I figured I'd give lemon cheesecake a try, I'm glad I did too!

    Casey- You're welcome! You can thank my boyfriend actually hahah. I actually have many photos that haven't been accepted by tastespotting hahah, I guess that's what happens when you only have a point and shoot camera! I'll check your site out :)

    Natalie- Oh how I wish we could trade! Thank you :)

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    Bedroom Talk — June 29, 2009 at 4:35 pm

    okay this looks delicious and didn't seem like it took too long to make. I tried making homemade cheesecake once and it took all day! ugh by the time it was done my bf fell asleep. haha. I need to try this recipe soon maybe I can pass it off as me slaving over the oven hehe

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    Tessa — June 29, 2009 at 5:58 pm

    Yeah this cheesecake doesn't take as long to make because its in square form instead of cake form which is a lot bigger and thicker. This is a good recipe for cheesecake beginners!

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    nick — June 30, 2009 at 3:18 pm

    LOL:

    “I promise I didn't eat them all by myself!”

    OK, so your boyfriend had 1 and you ate all the rest! :-)

    I wonder if some tangy creme fraiche would be good w/the tart lemon/blueberries in this…

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    Tessa — June 30, 2009 at 5:37 pm

    Nick- hahaha shhh don't tell anyone :) Hmm I hadn't thought of that! I always have the hardest time finding creme fraiche where I live :/

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    Alyssa — July 3, 2009 at 3:05 am

    Your pics look fantastic! I love the idea of a lemon cheesecake! Lemon brightens all different types of foods.. sweet and savoury.. truly delicious.

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    Kevin — July 5, 2009 at 1:30 pm

    Those lemon cheesecake squares look really good with the berries on top.

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    Tessa — July 6, 2009 at 12:55 am

    Alyssa- Thanks!! So true, lemon is the magic ingredient to many dishes.

    Kevin- Thank you!! The berries add the burst of juicy sweetness that is so perfect during the summer.

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    Melissa — March 14, 2012 at 7:07 pm

    This came out great! A nice, subtle lemon flavor and not too sweet either :)

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