LEMON CHEESECAKE SQUARES
This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 7
Steps:
- Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
- In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
- Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
- Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
- Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
- Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.
CHEESECAKE BARS
Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.
Provided by Jennifer Segal
Categories Desserts
Time 1h35m
Yield 16 squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
- Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
- Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
- Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
- Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
- Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.
Nutrition Facts : ServingSize 1 square, Calories 248, Fat 16 g, Carbohydrate 24 g, Protein 3 g, SaturatedFat 9 g, Sugar 20 g, Fiber 0 g, Sodium 166 mg, Cholesterol 77 mg
CHEESECAKE SQUARES
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.
Nutrition Facts :
CHEESECAKE SQUARES
These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Makes 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.
- With an electric mixer, cream butter and brown sugar. Add flour, and mix until just combined; set aside 1 cup for topping. Press remaining dough into bottom and 1/4 inch up sides of prepared pan. Bake until golden brown, about 10 minutes.
- Meanwhile, in a large bowl, beat cream cheese and granulated sugar until smooth. Add egg, milk, lemon juice, and vanilla; mix to combine.
- Spread filling in crust; crumble reserved dough on top. Bake until filling is set, about 25 minutes. Cool slightly, then cover with plastic wrap, and refrigerate at least 1 hour before cutting into squares.
CHEESECAKE BARS
Rich and creamy as cheesecake, but much easier to make!
Provided by Frances Mann
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F(175 degrees C).
- To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
- Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
- To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
- Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 6.4 g, Cholesterol 16.7 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 33.7 mg, Sugar 3.5 g
BAKED CHEESECAKE SQUARES
If you like cheesecake, you'll love these bars.
Provided by R. Rosen
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease 8 inch square baking pan.
- To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly.
- Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes.
- To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended.
- Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 38.5 g, Cholesterol 48.7 mg, Fat 24.4 g, Fiber 1.2 g, Protein 6.1 g, SaturatedFat 7.2 g, Sodium 64.3 mg, Sugar 20.9 g
HOLIDAY CHEESECAKE SQUARES
Make these festive and delicious Holiday Cheesecake Squares from My Food and Family for all of your friends this season! The best things come in small packages, like diamonds...and cheesecake! Top these creamy Holiday Cheesecake Squares with seasonal designs for holiday perfection.
Provided by My Food and Family
Categories Baking Ingredients
Time 4h10m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 13x9-inch pan.
- Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Pour over crust.
- Bake 30 min. or until center is almost set. Cool. Refrigerate 3 hours. Cut into bars. Decorate with gels and sprinkles to resemble presents.
Nutrition Facts : Calories 140, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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.
LEMONY CHEESECAKE SQUARES
Make and share this Lemony Cheesecake Squares recipe from Food.com.
Provided by Marie
Categories Cheesecake
Time 25m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan, then stir in graham cracker crumbs and 2 T.
- sugar.
- Measure and set aside 3 T crumbs for topping.
- Press remaining crumbs into ungreased 9" square pan and set aside.
- For filling, dissolve jello in boiling water in a bowl.
- In small mixing bowl, beat cream cheese, sugar and lemon juice together until smooth.
- Slowly, beat in warm jello.
- Chill until it starts to set.
- Beat cream until stiff and fold into mixture.
- Pour over crust in pan and sprinkle with reserved 3 T crumbs.
- Chill well.
Nutrition Facts : Calories 377.7, Fat 26.4, SaturatedFat 15.4, Cholesterol 82.1, Sodium 251.7, Carbohydrate 33.4, Fiber 0.3, Sugar 26.6, Protein 3.7
NO-BAKE CHEESECAKE SQUARES
Provided by Food Network Kitchen
Time 2h25m
Yield 24 to 36 squares
Number Of Ingredients 13
Steps:
- Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes.
- Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners' sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes.
- Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week.
HONEY CHEESECAKE SQUARES
Categories Cake Dessert Bake Kid-Friendly Quick & Easy Cream Cheese Lemon Chill Honey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 25 (1 1/2-inch) squares
Number Of Ingredients 9
Steps:
- Preheat oven to 325ºF.
- Crumble graham crackers into a food processor, then finely grind with sugar and a pinch of salt. Add butter with motor running, then press mixture evenly over bottom of an ungreased 8-inch square baking pan.
- Bake in middle of oven 10 minutes, then cool 5 minutes.
- Meanwhile, blend cream cheese, egg, milk, zest, and lemon juice in cleaned food processor. Add honey and blend filling well.
- Pour filling over crust and bake in middle of oven until slightly puffed and set, about 30 minutes. Cool cheesecake in pan, then chill, covered, until cold, at least 3 hours. Cut into squares.
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