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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 1 teaspoon vanilla extract - 16 oz cream cheese, softened - ¾ cup granulated sugar - 3 large eggs, at room temperature - Zest of 2 lemons - ¼ cup fresh lemon juice - 1 teaspoon vanilla extract - ½ cup sour cream - 2 tablespoons powdered sugar - Fresh mint leaves for garnish Creating Zesty Lemon Cheesecake Squares starts with gathering ingredients. For the crust, use graham cracker crumbs for a sweet base. Melt unsalted butter to mix with the crumbs and sugar. Add vanilla extract for flavor. The cheesecake filling needs softened cream cheese. This helps it blend smoothly. Granulated sugar adds sweetness. You will also need three eggs, which should be at room temperature. Zest two lemons to get a fresh taste. Fresh lemon juice is key for that bright zing. Vanilla extract rounds out the flavors. For the topping, use sour cream mixed with powdered sugar. This adds a creamy layer that balances the sweetness. Fresh mint leaves can be a nice touch on top for color and flavor. Make sure to measure the ingredients carefully. Good measurements lead to great results. 1. First, preheat your oven to 325°F (160°C). Grease an 8x8 inch baking pan with cooking spray or line it with parchment paper. Leave some paper hanging over the edges for easy lifting after baking. 2. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, ¼ cup of granulated sugar, and 1 teaspoon of vanilla extract. Stir with a fork until it looks like wet sand, with no dry bits left. 3. Next, press the mixture firmly into the bottom of the prepared pan. Make it even. Bake for 10 minutes. After baking, let it cool slightly while you make the filling. 1. In a large bowl, use an electric mixer to beat 16 oz of softened cream cheese on medium speed. Mix until it's smooth and creamy, which takes about 2 minutes. 2. Gradually add in ¾ cup of granulated sugar. Keep mixing until fluffy and fully combined. 3. Now, add 3 large eggs, one at a time. Mix on low speed until just combined after each egg. Be careful not to overmix. 4. Gently fold in the zest of 2 lemons, ¼ cup of fresh lemon juice, and 1 teaspoon of vanilla extract with a spatula until it’s well blended. 5. Now, pour the cheesecake filling over the cooled crust. Spread it out evenly. 1. Bake the filled cheesecake in the oven for 40 to 45 minutes. The edges should set, but the center should still wiggle slightly. 2. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps to cool slowly and prevents cracks. 3. While it cools, make the topping. In a small bowl, whisk together ½ cup of sour cream and 2 tablespoons of powdered sugar until smooth. 4. After the cheesecake cools, spread the sour cream mixture evenly over the top. 5. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for a better taste and texture. 6. When ready to serve, lift the cheesecake out of the pan using the parchment paper. Cut it into squares and garnish with fresh mint leaves if you like. To get a smooth and creamy cheesecake, start with room temperature ingredients. When cream cheese is cold, it can clump. Let it sit out for 30 minutes before you mix it. This small step helps your cheesecake fill with air and become fluffy. Next, avoid overmixing when you add eggs. Mix just until you see no streaks of egg. Overmixing can make your cheesecake dense, so keep it gentle. You want a light batter, not a heavy one. For maximum lemon flavor, use fresh lemons. Zest the lemons before juicing them. The zest holds oils that give a bright taste. You can also add a bit of lemon extract for extra zing if you like. When serving, presentation matters. Place your cheesecake squares on a nice platter. Dust with powdered sugar for a sweet touch. Add lemon slices or fresh mint leaves on the side for color. This makes your dessert look as good as it tastes. Cheesecakes can crack, but you can prevent this. Bake the cheesecake slowly. After baking, leave it in the oven with the door slightly open for an hour. This cools it slowly and helps stop cracks. To make sure the crust holds together, press it firmly into the pan. Use the back of a measuring cup to pack it down. If your crust is too crumbly, add a bit more melted butter. This will help it stick better. Keeping these tips in mind will help you make the best Zesty Lemon Cheesecake Squares! {{image_4}} You can change the taste of Zesty Lemon Cheesecake Squares by mixing in fruit. Try adding purees like raspberry or blueberry for a fruity twist. This will add color and a burst of flavor. You can also use other citrus fruits. Lime adds a tangy note, while orange brings a sweet zest. Both options make the dessert unique and tasty. To make this treat lighter, you can use low-fat cream cheese. It still gives the same creamy texture but with fewer calories. You can also swap granulated sugar for natural sweeteners like honey or maple syrup. These options can lower sugar content while keeping the cheesecake sweet and delicious. If you need a gluten-free option, use almond flour or gluten-free cookies for the crust. This will keep the dessert tasty for everyone. You can also experiment with other types of cookies, such as Oreos or gingersnaps. Each cookie will give the crust a different flavor, making your cheesecake even more special. To keep your Zesty Lemon Cheesecake Squares fresh, store them in the fridge. Use an airtight container to protect them from odors. The ideal temperature for refrigeration is between 32°F to 40°F (0°C to 4°C). This helps maintain their delicious taste and creamy texture. You can store them in the fridge for up to 5 days. After that, they may lose their flavor and texture. If you want to save some squares for later, freezing is a great option. First, let the cheesecake cool completely. Then, cut the squares and wrap each piece in plastic wrap. Place them in a freezer-safe container or bag. This helps prevent freezer burn. You can freeze them for up to 3 months. When you're ready to serve, take out the squares and place them in the fridge for a few hours to thaw. For a quick thaw, you can leave them at room temperature for about 30 minutes. This makes them easy to enjoy again without losing taste or texture. Yes, you can make Zesty Lemon Cheesecake Squares a day or two in advance. This dessert actually tastes better after chilling for a while. Here are some tips for chilling and serving later: - Chill Overnight: After preparing and topping the cheesecake, cover it well. Refrigerate for at least four hours or overnight for the best taste. - Serve Cold: When ready to serve, it’s best served cold. This enhances the refreshing lemon flavor. - Garnish Just Before Serving: Add fresh mint or any toppings right before serving. This keeps them fresh and attractive. Cutting cheesecake squares neatly can be tricky. Here are some recommended techniques for nice portions: - Use a Sharp Knife: A sharp knife cuts smoothly through the cheesecake. This helps avoid any tearing of the squares. - Warm the Knife: Dip the knife in hot water, then wipe it dry. This helps make cleaner cuts. - Cut in One Motion: Instead of sawing back and forth, press down firmly in one smooth motion. This gives you nice, even squares. Yes, you can make substitutions for common allergies. Here are some ideas: - Gluten-Free Option: Use gluten-free graham cracker crumbs for the crust. - Dairy-Free Cheese: Replace cream cheese with a dairy-free cream cheese alternative. - Egg Substitutes: For a vegan version, use flax eggs or applesauce instead of eggs. You’ve learned how to make Zesty Lemon Cheesecake Squares from scratch. We covered the crust, filling, and tasty toppings. You also found tips for texture, flavor, and troubleshooting. Don’t forget, you can add fun twists or go healthy with alternatives. Store your cheesecake right to enjoy it longer. Whether for a party or a quiet night, these squares are a treat. I hope you feel inspired to try this recipe and impress your friends and family. Enjoy the delicious results!

Zesty Lemon Cheesecake Squares

Indulge in the bright and creamy delight of Zesty Lemon Cheesecake Squares! This easy recipe features a buttery graham cracker crust, luscious lemon-infused filling, and a tangy sour cream topping. Perfect for spring gatherings or a refreshing dessert anytime! Follow our simple steps to create these delicious squares that will impress family and friends. Click through for the full recipe and bring a burst of lemony goodness to your table!
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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 to room temperature

¾ cup granulated sugar

3 large eggs, at room temperature

Zest of 2 lemons

¼ cup fresh lemon juice (about 1-2 lemons)

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 with cooking spray or line it with parchment paper, leaving an overhang for easy lifting after baking.

    In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Stir with a fork until the mixture resembles wet sand with no dry crumbs remaining.

      Firmly press the crust mixture into the bottom of the prepared baking pan, ensuring an even layer. Bake in the preheated oven for 10 minutes. Once done, remove the crust and allow it to cool slightly while you prepare the filling.

        In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the granulated sugar, mixing until fully combined and fluffy.

          Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Be cautious not to overmix to ensure a smooth texture.

            Gently fold in the lemon zest, fresh lemon juice, and vanilla extract using a spatula until well blended.

              Pour the cheesecake filling over the cooled crust, carefully spreading it into an even layer.

                Bake in the preheated oven for 40-45 minutes. The edges should be set while the center will still have a slight jiggle. Turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool slowly, which will help prevent cracking.

                  In the meantime, prepare the topping: In a small bowl, whisk together the sour cream and powdered sugar until smooth and creamy. Once the cheesecake has cooled, gently spread the sour cream mixture evenly over the top.

                    Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight for the best flavor and texture.

                      When you're ready to serve, lift the cheesecake out of the pan using the parchment paper edges. Cut into squares and garnish with fresh mint leaves if desired for an extra touch of elegance.

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

                          - Presentation Tips: Serve cheesecake squares on a decorative platter, and consider dusting with a little extra powdered sugar for a beautiful finish or add lemon slices alongside for a vibrant pop of color!