Lemon cheesecake squares

I’ve only met one person who doesn’t like cheesecake, a teenager whose idea of a good meal is a can of Spaghetti Os, so he doesn’t count. Therefore, I’ve never met anyone who doesn’t like cheesecake.

There’s little not to like, but it’s certainly proof that fat gives food flavor. Cheesecake is loaded with fat, and even though leftovers freeze beautifully, it’s often more than anyone needs or wants. Enter cheesecake bar cookies.

They’re usually lighter than a traditional cheesecake and much easier to cut into small portions. This luscious recipe, from the June, 2006 Everyday Cooking, serves 16 and, according to the magazine, has only 200 calories per serving. True, most are from fat, but it’s a far sight better than a slice of a full-blown cheesecake made with a couple pounds of cheese. And while it’s no secret that not every recipe from the Martha Stewart empire works, this one does.

I like the speed and ease of this processor recipe, although it can be made by other methods of course, and I really like the just-enough lemon flavor and creamy mouthfeel. I also like that an 8″ pan fits into most toaster ovens for hot-weather baking.

With all cheesecakes it’s important to have the ingredients at room temp, especially the cream cheese. Otherwise, you’ll have to process or beat it much longer to become smooth and that, in turn, will beat in more air. An overbeaten cheesecake is far more likely to rise and fall like a souffle and to crack upon cooling. See my post on making a better cheesecake for more.

Yep, I like this recipe and at 200 calories, I don’t feel too guilty about saying, I can has cheesecake? (Oh, go on, click it. Laugh a little!)

Lemon Cheesecake Squares

8 graham crackers (about 5 inches x 2 1/2 inches) (I used chocolate graham crackers)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
2 (8 ounce) packages cream cheese, room temperature
3/4 cup sugar
2 large eggs
1 lemon, zested and juiced

Make the crust: Preheat oven to 325 degrees F. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.

In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.

Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.

Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.

Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes. (31 was fine for me – ella)

Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.

Tagged as: cheesecake, desserts