Yummy cheesecake squares with an hint of lemon, topped with fresh fruit! The lemon in the filling makes this cheesecake dessert so fresh and delicious!
Prep time: 20-25 minutes( includes refrigeration of crust)
Cook Time: 1 hour
Total Time: 5 hours
Serving Size: 12- 16 squares
USA PAN® 9″ Square Cake Pan
Crust:
2 cup finely ground up graham crackers
1/2 teaspoon cinnamon
1 stick melted butter
Filling:
2- 8 ounce blocks softened cream cheese
3 eggs
1 cup sugar
1 pint sour cream
Zest of one lemon
1/2 teaspoon vanilla
Preheat oven to 325 degrees. Prepare your 8×8 (you can also use a 9×9) USA PAN® square pan by lining it with a parchment or foil sling. Simply line the bottom and up the sides of the pan, extending the parchment or foil out of the pan to create “handles.” This allows easy removal of the cake. Much easier slicing this way! Mix together the crust ingredients and press into bottom of your pan. Refrigerate for 5-10 minutes. Next, mix the cream cheese on low until smooth. Add the eggs next, one at a time, and mix slowly until combined. It’s important not to over mix cheesecake, as this can incorporate air and lead to a cracked top! Then, gradually add sugar and mix for 1-2 minutes. Add in the sour cream, lemon zest, and vanilla. Scrape down bowl as necessary. Make sure batter is well mixed and not overworked. Pour the filling onto the crust. Place a large roasting pan in your oven and place the cheesecake inside. Pour boiling water into the pan until it is halfway up the cheesecake pan. Bake the cheesecake for about an hour. You will still see the cheesecake jiggle but it will firm up after chilling. Remove cheesecake from oven and cool for at least 1/2 hr at room temp. Then, loosely cover and refrigerate for at least 4 hours. Remove from refrigerator and loosen aides with plastic knife or utensil. Then, grab ahold of your parchment or foil and lift entire cake from pan. Cut into squares and top with fruit or whipped cream.