Prep Time: 35 mins | Cook Time: 1 hr | Total Time: 1 hr 35 mins | Yield: 8 Servings
Layer after layer of delicious flavors, these Lemon Cheesecake Squares with Blueberry Topping never fail to satisfy my sweet tooth! This recipe is surely a must-try! You will love everything about these treats, from the crust to the toppings. Enjoy!
INGREDIENTS :
Graham Cracker Crust
- ⅔ c butter, melted
- ⅓ c organic sugar
- 2⅔ c Graham crackers crumbs
Lemon Cheesecake
- 2 tablespoons grated lemon peel
- 3 tablespoons lemon juice, freshly squeezed
- 1¼ c sugar
- 1 teaspoon vanilla
- 3 Eggs
- 24 ounces of cream cheese
- Blueberry Topping
DIRECTIONS :
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
For the Graham Cracker Crust:
- Add sugar and Graham cracker crumbs into a mixing bowl. Whisk everything until well incorporated. Add the melted butter, then stir until well blended.
- Transfer the mixture to a 13×9-inch baking dish and spread it evenly. Press it gently to the sides and bottom.
- Place the baking dish in the preheated oven and bake for about 15 minutes or until done.
- Remove the crust from the oven and let it rest for a few minutes at room temperature.
For the Lemon Cheesecake:
- In a mixing bowl, add crack the eggs and whisk until smooth.
- Add sugar and cream cheese into the bowl of the stand mixer, then beat until well blended.
- Transfer the eggs into the bowl with the butter mixture, then beat to combine.
- Add the grated lemon, vanilla, and lemon juice. Stir to combine.
- Pour the mixture into the prepared crust and spread it evenly.
- Place it in the preheated oven and bake for about 45 minutes or until done.
- Remove from the oven and allow it to rest for at least 10 minutes at room temperature.
- Place it in the fridge to chill for at least 6 hours.
For the Blueberry Topping:
- Add the blueberry over the cheesecake and spread it evenly.
- Slice the cheesecake into even servings.
- Serve and enjoy!
LEMON CHEESECAKE SQUARES WITH BLUEBERRY TOPPING
Yield:
8
Prep Time:
35 minutes
Cook Time:
1 hour
Total Time:
1 hour 35 minutes
Ingredients
- Graham Cracker Crust
- ⅔ c butter, melted
- ⅓ c organic sugar
- 2⅔ c Graham crackers crumbs
- Lemon Cheesecake
- 2 tablespoons grated lemon peel
- 3 tablespoons lemon juice, freshly squeezed
- 1¼ c sugar
- 1 teaspoon vanilla
- 3 Eggs
- 24 ounces of cream cheese
- Blueberry Topping
Instructions
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
For the Graham Cracker Crust:
- Add sugar and Graham cracker crumbs into a mixing bowl. Whisk everything until well incorporated. Add the melted butter, then stir until well blended.
- Transfer the mixture to a 13×9-inch baking dish and spread it evenly. Press it gently to the sides and bottom.
- Place the baking dish in the preheated oven and bake for about 15 minutes or until done.
- Remove the crust from the oven and let it rest for a few minutes at room temperature.
For the Lemon Cheesecake:
- In a mixing bowl, add crack the eggs and whisk until smooth.
- Add sugar and cream cheese into the bowl of the stand mixer, then beat until well blended.
- Transfer the eggs into the bowl with the butter mixture, then beat to combine.
- Add the grated lemon, vanilla, and lemon juice. Stir to combine.
- Pour the mixture into the prepared crust and spread it evenly.
- Place it in the preheated oven and bake for about 45 minutes or until done.
- Remove from the oven and allow it to rest for at least 10 minutes at room temperature.
- Place it in the fridge to chill for at least 6 hours.
For the Blueberry Topping:
- Add the blueberry over the cheesecake and spread it evenly.
- Slice the cheesecake into even servings.
- Serve and enjoy!