I love Lemon Cheesecake, but hate making it. Also, my mixer is currently making banshee noises and threatening to burn down the place, so today I thought I would try out my new food processor and turn my decadent recipe into an every day treat.
Lemon Cheesecake Squares
Ingredients
Crust
- 2 pkgs. (about 2 c.) graham crackers
- 1/2 c. butter, salted
- 3 T. granulated sugar
Cheesecake
- 1 1/2 pkgs. (12 oz. total) cream cheese
- 1/2 c. granulated sugar
- 1 1/2 T. all purpose flour
- 1/2 c. sour cream
- 1 1/2 T. lemon juice
- 2 eggs
- Zest of 1 lemon
Lemon Curd
- 6 T. lemon juice
- 2/3 c. granulated sugar
- 5 T. butter, salted
- 3 eggs
- Zest of 1 lemon
Instructions
Preparation
- Set cream cheese on counter and allow to come to room temperature.
- Preheat oven to 325*.
- Zest and juice 2 lemons.
- Melt the 1/2 c. butter for the crust.
Crust Layer
- In food processor, pulverize graham crackers to fine crumbs.
- Add melted butter and sugar.
- Pulse to combine.
- Spray or line 8x8 pan with parchment.
- Press crumb mixture into the pan.
- Bake for 10 minutes.
- Remove from oven and allow to cool.
Cheesecake Layer
- Lower oven heat to 300*.
- In mixer with paddle attachment or in food processor, mix cream cheese until smooth.
- Add sugar, flour and sour cream and mix on low until smooth.
- Add the zest and lemon juice and mix to combine.
- Add eggs, one at a time and mix on low until smooth.
- Pour cheesecake mixture onto crumb crust and smooth out into corners.
- Bake 35-45 minutes.
- It should be set but still have a slight jiggle in the center.
- Remove from oven and allow to cool.
Curd Layer
- Combine zest, lemon juice, sugar, butter and eggs in saucepan over low heat or in a double boiler.
- Stir often with whisk until mixture begins to thicken.
- When curd has reached 160*F, remove from heat.
- Cool 5 minutes.
- Pour over cheesecake and refrigerate until firm.
Notes
- The eggs in the curd used to be 6 yolks. I hate wasting egg whites, so you’re welcome. I’ve fixed it for both of us. It turned out perfect, don’t worry. 😉 If you like yours richer and don't mind using the egg whites elsewhere, be my guest!
- For beautiful slices, run your knife under hot water before slicing.
This is the easiest ‘cheesecake’ I’ve ever made to date, and believe me, I’ve made many. You will be happy to note that food processors are just as, if not better than a mixer for creaming the cheese. I dumped, pulsed, baked and ate within an hour.
I might never make a regular cheesecake again, because let me tell you…I did this in an hour with frequent interruptions from an 8 month old child who is currently in the stage of climbing on top of everything. If you know how to baby proof the walls (from being scaled by a Spiderman wannabe), please drop me a line.
Discover more from A Kitchen of Herbs
Subscribe to get the latest posts sent to your email.