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 CHEESECAKE BARS
Make and share this Lemon Cheesecake Bars recipe from Food.com.
Provided by loriyeargan
Categories Bar Cookie
Time 46m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
- Reserve 1/3 cup crumb mixture.
- Press the rest into a 13x9-inch baking pan.
- Bake for 6 minutes; allow to cool.
- While the crust is cooling, beat cream cheese until it's fluffy.
- Gradually beat in the milk.
- Add eggs until mixture is just combined.
- Stir in the lemon juice and vanilla.
- Pour mixture into prepared crust.
- Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
- Bake for about 30 minutes.
- Cool for about an hour, then cut into bars.
- Store in your refrigerator.
Nutrition Facts : Calories 191.4, Fat 12.5, SaturatedFat 6.5, Cholesterol 48.7, Sodium 135.3, Carbohydrate 17.2, Fiber 0.3, Sugar 14.2, Protein 3.5
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.
LIGHT AND FLUFFY LEMON CHEESECAKE
My mother-in-law was kind enough to give me this recipe. She makes it for my husband's birthday every year. I have never been able to make it as good as her.
Provided by Susie T
Categories Cheesecake
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crush biscuits and add to melted butter.
- Press into a 9" spring form cake tin.
- Bake in oven for 10 minutes at 180 degrees celsius.
- Dissolve jelly in hot water.
- Add lemon juice to make up 1 cup of liquid and also add lemon rind.
- Whip evaporated milk until very thick.
- Beat separately the cream cheese, sugar and vanilla.
- Fold into beaten milk.
- Fold in warm jelly and lemon mixture.
- Pour into case and chill 24 hours.
- Decorate with cream and strawberries if desired.
STRAWBERRY LEMON CHEESECAKE BARS
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
- Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
- For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
- Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
- Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.
LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
MAKEOVER FROSTY LEMON SQUARES
This dessert has a lemony filling sandwiched between two creamy layers and a crunchy crust. What's not to love? Simple changes in the original recipe subtracted a lot of the calories and saturated fat, but left a ton of great lemon flavor and a rich cream cheese layer. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour., Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon zest and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour., Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon zest into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 240 calories, Fat 10g fat (7g saturated fat), Cholesterol 18mg cholesterol, Sodium 164mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CREAM CHEESE SQUARES
Portable cheesecake, rich and tart!Adapted from the All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg!
Provided by Sharon123
Categories Cheesecake
Time 1h50m
Yield 12-16 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F. Lightly grease an 8" square baking pan with butter.
- For the base:.
- Process the flour and confectoner's sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds.
- Pat the dough gently over the bottom of prepared pan and about 1" up the sides. Glaze it with the egg white: Pour the egg white on the dough and tip the pan from side to side so the white spreads over the surface. Pour off the excess.
- Bake the base on the center oven rack until golden, about 25 minutes. Place the base in the refrigerator for about 15 minutes to cool completely. Keep on the oven.
- Meanwhile prepare the topping:.
- Using an electric mixer on medium high speed, cream the cream cheese, sugar, and lemon zest together in a medium bowl till light and fluffy, 2 to 3 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
- Add the sour cream and lemon juice and beat the mixture on medium high speed until smooth, about 1 minute. Scrape the bowl.
- Add the eggs and vanilla and beat on medium high speed until smooth and creamy,about 10 seconds. Spread the topping evenly over the base.
- Bake the bars on the center oven rack until the top is slightly golden and a toothpick inserted in the center comes out dry, about 1 hour. If the topping bubbles up during baking, prick the bubbles with a toothpick or a thin knife.
- Allow the bars to cool completely on a rack. Cut them with the point of a thin sharp knife that is dipped in hot water and wiped dry before each cut.
FLUFFY LEMON SQUARES
A few handy convenience items hurry along the prep for these creamy bars with a vanilla wafer crust. They get their sweet-tart flavor from lemon gelatin, sherbet and pudding mix. They're not only fun to make with my grandchildren, but they're delicious, too. -Joyce Speerbrecher, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11x7-in. dish. Refrigerate for 30 minutes., Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream., Spread over crust; sprinkle with reserved crumb mixture. Chill for 1 hour or until set. Refrigerate leftovers.
Nutrition Facts : Calories 285 calories, Fat 14g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 231mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
LEMON CHEESECAKE SQUARES WITH FRESH BERRIES
Provided by Lisa Zwirn
Categories Cake Mixer Berry Dessert Bake Fourth of July Kid-Friendly Backyard BBQ Cream Cheese Summer Shower Chill Sour Cream Lemon Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 squares
Number Of Ingredients 12
Steps:
- For crust:
- Preheat oven to 350°F. Fold 16-inch long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
- Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
- Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
- Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
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LEMON CHEESECAKE SQUARES - AN ITALIAN IN MY KITCHEN
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4/5 (26)Calories 147 per servingCategory Bars, Christmas Cookies, Dessert
- Pre heat oven to 350 degrees (180 degrees celsius). Lightly grease and flour a 9 inch (23 cm) square cake pan.
- In a small bowl with a fork combine flour, sugar and almonds, add butter (melted) and combine just until mixture is crumbly. Place mixture in the prepared square cake pan and press down firmly. Bake for 15 minutes.
- While the base is baking make the filling, in a medium bowl beat at medium speed the cream cheese, sugar, eggs, lemon juice and zest together until smooth and creamy, approximately 2 minutes. Cool the base 5 minutes, then spread the filling evenly on top. Bake again for approximately 20-25 minutes or until set. Remove from the oven and run a knife around the edge of the pan, let cool, cover with plastic wrap then refrigerate about 2 hours before cutting. Enjoy!
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