Lemon Cheesecake Squares

Lemon Cheesecake Squares
Photo by Scott Phillips


  • 9 graham crackers (about 5 oz.)
  • 3 Tbs. fresh lemon juice (from 1 or 2 lemons)
  • 1 recipe Lemon Curd, warm or at room temperature
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • 1 Tbs. finely grated lemon zest (from 1 or 2 lemons, preferably using a rasp-style grater)
  • 1 lb. cream cheese or Neufchatel (1/3-less-fat cream cheese), at room temperature and cut into approximately 1-inch pieces
  • 2 large eggs
  • + 1 more ingredients
    • ¾ cup granulated sugar

Cut two 8x16-inch pieces of parchment. Put the strips in an 8x8 baking pan (preferably straight-sided) so that they cross each other and the excess hangs over the pan’s sides. Push the parchment into the bottom and corners of the pan. Position a rack in the center of the oven and heat the oven t...

View full recipe at Fine Cooking


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