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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 1 teaspoon vanilla extract The crust is the base of our lemon cheesecake squares. I love using graham cracker crumbs for that sweet and crunchy texture. Mixing them with melted butter makes it rich and tasty. The sugar adds a hint of sweetness, while vanilla extract gives it a warm flavor. - 16 oz cream cheese, softened - ¾ cup granulated sugar - 3 large eggs - Zest of 2 lemons - ¼ cup fresh lemon juice - 1 teaspoon vanilla extract The filling is the star of this dish. Softened cream cheese gives it that creamy texture. Sugar sweetens it up just right. Be sure to add the eggs one by one. This keeps it smooth. Lemon zest and juice add a bright, zesty flavor. Finally, a splash of vanilla rounds it out nicely. - ½ cup sour cream - 2 tablespoons powdered sugar - Fresh mint leaves for garnish (optional) The topping adds a nice touch. Sour cream makes it rich, while powdered sugar sweetens it. You can add mint leaves for a pop of color and flavor. This topping is fresh and balances the cheesecake's richness perfectly. Start by preheating your oven to 325°F (160°C). Grease an 8x8 inch baking pan or use parchment paper. This makes it easy to lift out the cheesecake later. In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and vanilla extract. Stir until the mixture looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. It should form an even layer. Bake the crust for 10 minutes, then take it out and let it cool slightly. Next, we will make the cheesecake filling. In a large bowl, beat the softened cream cheese using an electric mixer. Mix until it is smooth and creamy. Add the granulated sugar and combine well. Now, add the eggs one at a time. Mix on low speed each time until just blended. Be careful not to overmix, as this can make the cheesecake dense. Stir in the lemon zest, lemon juice, and vanilla extract until everything is well combined. Pour the cheesecake filling over the cooled crust. Spread it out evenly. Now, bake it in the preheated oven for 40-45 minutes. The edges should be set, while the center may still jiggle a bit. Turn off the oven when done and leave the cheesecake inside with the door slightly open for about an hour. This helps prevent cracks. After that, mix the sour cream and powdered sugar in a small bowl until smooth. Once the cheesecake is cool, spread this mixture on top. Refrigerate for at least 4 hours, or overnight for the best taste. When ready to serve, lift it out using the parchment paper and cut it into squares. Enjoy your zesty lemon cheesecake squares! To keep your cheesecake smooth, avoid overmixing the batter. Mix just until combined. After baking, let the cheesecake cool slowly in the oven. This helps prevent cracks. Keep the oven door slightly open for about an hour. This gentle cooling keeps the temperature from dropping too fast. For a bright lemon taste, use fresh lemons. Zest two lemons and add both zest and juice. This adds depth to the filling. Taste the batter before baking. If you want more zing, add extra lemon juice. Just a little can make a big difference. Cut the cheesecake into squares for easy serving. A fresh mint leaf on top adds color and flavor. Serve with a drizzle of berry sauce or chocolate for extra flair. These squares are great for parties or a sweet treat after dinner. Enjoy them chilled for the best taste! {{image_2}} You can add fresh fruit to your cheesecake squares. Berries work well. Try strawberries, blueberries, or raspberries for a pop of color. Slice the fruit and arrange it on top before serving. You can also make a fruit sauce. Cook down your favorite fruit with a bit of sugar. Pour it over the cheesecake for a sweet twist. You can easily swap ingredients for dietary needs. For a gluten-free option, use gluten-free graham crackers or almond flour for the crust. If you want a dairy-free cheesecake, use vegan cream cheese. Make sure to check the package for measurements and bake times. You can even use aquafaba instead of eggs for a plant-based spin. Not a fan of graham crackers? You can try other crusts! Use crushed cookies like Oreos for a chocolatey flavor. If you prefer a nutty taste, blend nuts like almonds or pecans with dates. Press this mixture into the pan to form your crust. Each option adds a unique twist to the zesty lemon flavor. Store your zesty lemon cheesecake squares in an airtight container. Place a layer of parchment paper between the squares to prevent sticking. Keep them in the fridge. They stay fresh for up to five days. You can freeze these cheesecake squares too! First, cut them into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to enjoy them, thaw in the fridge overnight. If you want to warm them up, do it gently. Place a square on a microwave-safe plate. Heat for about 10-15 seconds. Check to see if it's warm enough. Avoid overheating, as this can make the texture grainy. Enjoy your zesty treat! Yes, you can use a store-bought crust if you want to save time. Just choose a graham cracker crust for the best flavor. Simply skip the crust-making steps. Press the store-bought crust into your baking pan, then follow the rest of the recipe as usual. It makes the process faster without losing taste. Check the edges of your cheesecake. They should be set and firm. The middle may still jiggle slightly when you shake the pan. This is normal. Turn off the oven and let the cheesecake cool with the door ajar. This helps prevent cracks and keeps it creamy. If you need a substitute, use mascarpone cheese or ricotta cheese. Both will give a nice texture. For a dairy-free option, try blended silken tofu or a vegan cream cheese. Adjust the sweetness if needed, as some substitutes may be less sweet than cream cheese. This blog post covered every step to making delicious cheesecake squares. We explored crust ingredients, filling, and toppings. You learned how to prepare, bake, and cool your cheesecake properly. Tips helped you avoid cracks and enhance flavors. Variations allowed for creativity, showing how to swap ingredients or add toppings. Finally, we discussed storage methods to keep your cheesecake fresh. With this knowledge, you can make a perfect cheesecake every time. Enjoy baking and sharing your tasty treats!

Zesty Lemon Cheesecake Squares

Indulge in the refreshing taste of Zesty Lemon Cheesecake Squares! This easy recipe combines a buttery graham cracker crust with a creamy lemon filling that melts in your mouth. Perfect for any occasion, these delightful squares are topped with a smooth sour cream layer and a hint of mint. Ready to impress your guests? Click to explore this delicious recipe and elevate your dessert game today!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened

¾ cup granulated sugar

3 large eggs

Zest of 2 lemons

¼ cup fresh lemon juice

1 teaspoon vanilla extract

For the topping:

½ cup sour cream

2 tablespoons powdered sugar

Fresh mint leaves for garnish (optional)

Instructions
 

Preheat your oven to 325°F (160°C). Grease an 8x8 inch baking pan or line it with parchment paper for easy removal.

    In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until the mixture resembles wet sand.

      Press the crust mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool slightly.

        In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the granulated sugar and mix until fully combined.

          Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.

            Stir in the lemon zest, lemon juice, and vanilla extract until everything is combined.

              Pour the cheesecake filling over the cooled crust and spread it evenly.

                Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool with the door ajar for about an hour to prevent cracking.

                  While the cheesecake cools, combine the sour cream and powdered sugar in a small bowl until smooth. Once the cheesecake is cooled, spread this mixture evenly on top.

                    Refrigerate the cheesecake squares for at least 4 hours, or overnight for best results.

                      When ready to serve, lift the cheesecake out of the pan using the parchment paper. Cut into squares and garnish with fresh mint leaves if desired.

                        Prep Time: 15 minutes | Total Time: 5 hours (including chilling) | Servings: 16 squares