A graham cracker crust and delightfully rich filling give delicious flavor to Lemon Cheesecake Squares. Lemon Cheesecake Squares pictured with Jam-Filled Butter Cookie Flowers and Petite Vanilla Bean Wedding Cakes.
- 1 cup plus 2 tablespoons vanilla graham cracker crumbs
- ¼ cup granulated sugar
- ⅛ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1⅛ cups confectioners’ sugar
- 2 (4-ounce) containers lemon crème yogurt
- 3 large eggs
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- Garnish: lemon crème yogurt and lemon curls
- Preheat oven to 350°. Spray an 8-inch square cake pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a medium bowl, whisk together graham cracker crumbs, granulated sugar, and salt. Add melted butter, stirring well. Press mixture into bottom of prepared pan.
- Bake for 10 minutes. Let cool completely on a wire rack.
- In a large bowl, beat cream cheese with a mixer at medium speed until creamy. With mixer at low speed, add confectioners’ sugar and yogurt, beating until smooth, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Scrape sides of bowl. Add lemon zest and juice, beating until smooth. Pour filling onto prepared crust.
- Bake until edges are set and center jiggles slightly, 30 to 35 minutes. Let cool completely on a wire rack. Cover well with plastic wrap, and freeze overnight.
- Remove cheesecake from freezer, and let set slightly. Run a long knife between edges of pan and parchment. Using excess parchment as handles, lift and remove cake from pan. Remove and discard parchment. Run a sharp knife under hot water, and carefully dry with a towel. Trim and discard edges of cheesecake. Cut cheesecake into 1½-inch squares, cleaning knife between cuts. Store in a single layer in an airtight container, and refrigerate for up to 3 days.
- When ready to serve, place yogurt in a piping bag fitted with a small star tip (Wilton #18). Pipe a rosette onto each cake, and garnish with a lemon curl, if desired.
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