Such an awesome recipe! My niece swoops in for these treats as soon as they hit the table. They never fail to impress!
These tangy lemon cheesecake squares are a delightful treat. The buttery graham cracker crust is the perfect base for the creamy lemon cheesecake filling.
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Ingredients:
Ingredients for Crust:
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| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 1 1/2 cups |
| Sugar | 1/4 cup |
| Butter, melted | 1/3 cup |
Ingredients for Filling:
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| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 2 (8 ounce) packages |
| Granulated sugar | 3/4 cup |
| Eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Lemon zest | 1 lemon |
| Lemon juice | 1/4 cup |
Instructions:
- Prepare the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a small bowl. Press firmly into the bottom of a 9×9 inch baking pan.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice.
- Bake: Pour filling over the crust. Bake for 25-30 minutes, or until set.
- Chill: Let cool completely before cutting into squares. Chill for at least an hour before serving.
