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.
LEMON CHEESECAKE SQUARES
Whether I'm hosting friends or sending a plate to work with my husband, these creamy elegant cheesecake squares are always a hit. It's a wonderful make-ahead dessert that easily serves a large group.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well., Press dough into a greased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam., Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Carefully spoon over jam. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.
Nutrition Facts : Calories 262 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON-LIME CHEESECAKE
Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 12
Steps:
- HEAT oven to 350 degrees F.
- MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
- BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 24 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 226.9 mg, Sugar 13.8 g
MARY BERRY'S LEMON AND LIME CHEESECAKE RECIPE
Mary Berry's zesty lemon and lime cheesecake is made with fresh lemons and limes. Use a 20cm loose-bottomed tart tin to make this citrusy no-bake cheesecake
Provided by Mary Berry
Categories Dessert
Time 30m
Yield Serves: 4-6
Number Of Ingredients 10
Steps:
- To make the crust: place the crushed biscuits, as shown below, together with the butter and sugar, in a medium bowl and stir until the ingredients are thoroughly mixed.
- Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
- To make the filling: place the double cream, condensed milk, and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
- Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
- Up to 6 hours before serving, whip the cream, as shown below, until it just holds its shape. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.
Nutrition Facts : @context https, Calories 708 Kcal, Sugar 46.5 g, Fat 49.6 g, SaturatedFat 30.4 g, Sodium 0.85 g, Protein 9.1 g, Carbohydrate 58 g
LEMON CHEESECAKE BARS
These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!
Provided by Susan Langlois
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 3h35m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
- Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
- Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 52.6 g, Cholesterol 95.5 mg, Fat 20.9 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 234.4 mg, Sugar 36.2 g
PHILADELPHIA 3-STEP LEMON CHEESECAKE BARS
Bite into one of our PHILADELPHIA 3-Step Lemon Cheesecake Bars for a sweet, citrusy treat! Prep for these lemon cheesecake bars only takes 10 minutes.
Provided by My Food and Family
Categories Home
Time 4h35m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine cookie crumbs and margarine; press onto bottom of 8-inch square pan sprayed with cooking spray.
- Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Nutrition Facts : Calories 190, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 70 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
LEMON-LIME BARS
This easy lime bar recipe is a dessert that will wow your guests. I baked these bars for a luncheon on a hot summer day. A gentleman made his way to the kitchen to compliment the cook who made them. -Holly Wilkins, Lake Elmore, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 60mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CHEESECAKE SQUARES
Blogger Stephanie Wise of Girl versus Dough adapts Betty's super popular, super-delicious lemon cheesecake recipe for a 13x9-inch pan-perfect for a crowd! Learn to make this recipe with our how-to article.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Line 13x9-inch pan with foil extending over 2 short sides of pan to be used as "handles" to remove cheesecake from pan later. Lightly spray foil with cooking spray; lightly flour.
- In large bowl, stir together Crust ingredients until mixture is crumbly; press evenly in bottom of pan.
- In same large bowl, beat cream cheese, pudding, sugar and sour cream with electric mixer on medium speed until creamy and smooth. Add 3 eggs, one at a time, beating well after each addition and just until blended. Pour Filling into pan; smooth top with spatula.
- Bake 45 minutes or until cheesecake is set around edges and about 3 inches of center still wobbles slightly. Turn off oven; open door at least 4 inches. Leave cheesecake in oven 30 minutes to cool.
- Remove cheesecake from oven; place on cooling rack. Cool 30 minutes.
- Tent foil over top of cheesecake. Refrigerate at least 4 hours or overnight to set.
- To serve, remove cheesecake from pan by lifting with foil "handles." Place on serving platter; remove excess foil. Pipe or spoon whipped topping over top of cheesecake; sprinkle with additional grated lemon peel.
Nutrition Facts : ServingSize 1 Serving
KEY LIME CHEESECAKE DESSERT SQUARES
Looking for a key lime dessert using Betty Crocker® oatmeal cookie mix? Then check out these delicious cheesecake bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust.
- In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 37 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g, TransFat 1/2 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.
KEY LIME PIE CHEESECAKE BARS
If possible, use the juice of Key limes for this recipe. If you aren't able to find them, use an alternative, as Ree has done here.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h5m
Yield 12 bars
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
- Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
- For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
- Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
- When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.
KEY LIME CHEESECAKE SQUARES
This is a delightful and refreshing dessert. I found a recipe 15 years ago that is similar to mine, but I modified it to have a very good blend between the lime juice and sugar. My crust enhances the taste of the cheesecake.
Provided by William Uncle Bill
Categories Cheesecake
Time 1h10m
Yield 36 one and a half inch squares
Number Of Ingredients 10
Steps:
- CRUST---------.
- Preheat oven to 350 F degrees.
- In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
- Cut in butter using a pastry blender or a fork until mixture is crumbly.
- Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
- Press wafer mixture firmly in bottom of casserole dish.
- Bake in preheated 350 F oven for 15 minutes.
- FILLING----------.
- In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
- Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
- Spread mixture evenly over baked crust.
- Return to oven and bake at 350 F for 25 to 30 minutes or until set.
- Cool on wire rack.
- Chill in refrigerator for at least 1 hour before cutting into squares to serve.
- If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
- You can also use regular lime juice or use bottled key lime juice.
Nutrition Facts : Calories 54.1, Fat 4.1, SaturatedFat 2.1, Cholesterol 15.5, Sodium 35.6, Carbohydrate 3.8, Fiber 0.1, Sugar 3.2, Protein 0.8
FLUFFY LEMON CHEESECAKE SQUARES
I've made this since a friend gave me the recipe at my bridal shower, MANY years ago!! This freezes very well. Take it out of the freezer and put it in the refrigerator 2 hours before serving.)
Provided by MizzNezz
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix crust ingredients, press into 13x9 pan.
- In small bowl stir together sugar and cream cheese until fluffy.
- In another small bowl, mix jello and boiling water; add lemon juice and extract.
- Set aside to cool.
- Place large mixing bowl and beaters in freezer while jello cools.
- You can take a coffee break here.
- When bowl has chilled, whip evaporated milk on high until thick and holds a peak.
- Turn mixer to low; mix in cream cheese mixture.
- Mix in the jello mixture.
- Pour over crust in pan.
- Chill; cut into squares.
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