Lemon Cheesecake Squares

148 Ratings
  • 5 34
  • 4 50
  • 3 40
  • 2 21
  • 1 3

This smooth square summertime dessert combines rich, lemony cheesecake and a sweet graham-cracker crust.

Everyday Food, June 2006

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Recipe Summary

prep:
20 mins
total:
3 hrs
Yield:
Makes 16
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Ingredients

For the Crust
For the Filling

Directions

  • Make the crust: Preheat oven to 325 degrees. 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.

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  • 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.

  • 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.

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Reviews (21)

148 Ratings
  • 5 34
  • 4 50
  • 3 40
  • 2 21
  • 1 3
Martha Stewart Member
02/17/2015
Hi there at Martha Stewart! It would be so great if you could make all the measurements in the recipes in metric AND imperial/ US. A lot of timesaving for everybody from Europe. Thanks
Martha Stewart Member
10/05/2010
This is a simple dessert and very good. Next time I prepare this, I will add a raspberry topping or blueberry lemon topping before serving. Either way though, a real keeper!
Martha Stewart Member
06/21/2010
Super Delicious! Winner every time!
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Martha Stewart Member
06/13/2010
just put this squares in the oven, granddaughter loves anything lemon, so we are hoping hey come out grest. Maethas lemon squares in her cookie book are awesome.
Martha Stewart Member
01/19/2010
Wow, I made these with orange zest and a little juice, adding some orange extract to bump up the flavor. Didn't have any graham crackers so I used Vanilla Wafers. They were out of this world. Served them with a dollop of whipped cream and a curled orange slice. BIG hit! For ease of slicing, unwaxed dental floss works great, but here's a link to purchase a wire cheese slicer that I use all the time: http://www.cooking.com/products/shprodde.asp?SKU=728286
Martha Stewart Member
04/27/2009
I made this using Neufchatel instead of cream cheese, and Clementines instead of lemons. Fabulous! Next time, maybe grapefruits and substitute Splenda? *Tip* Use unwaxed and unflavored dental wax to cut into pieces-works great!
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Martha Stewart Member
03/26/2009
I made these last night, substituting neufchatel for the cream cheese and they were delicious!! Allow for longer than the 3 hours that they have listed though. I started mine at 3:30 and we ate them at 8:30.
Martha Stewart Member
03/25/2009
Would I be able to substitute key lime juice for lemon?
Martha Stewart Member
03/24/2009
It's ALWAYS fahrenheit unless otherwise stated.
Martha Stewart Member
03/24/2009
Happy, if it were celsius the thing would burn up in about 2 minutes....
Martha Stewart Member
09/02/2008
This was my first attempt at cheesecake and it was so easy. To cut calories/fat I used cream cheese with 1/3 less fat and in my opinion this did not effect the texture or taste of these squares. Like the idea of serving with raspberries or even light raspberry sauce. Will try this next time as I would definitely make this recipe again. It would be great to serve to guests.
Martha Stewart Member
08/29/2008
Hi, I would like to know if the the temperature stated in the recipe (325 degrees) is in celsius or in fahrenheit. Thanks.
Martha Stewart Member
08/11/2008
This was my first time making a baked cheesecake and it was delicious. The only difficulty I had was after the cheesecake cooled, my squares did not slice as neatly as I would have liked. I would recommend wiping your knife clean after every cut- this may help. I served with a dollop of whipped cream and a single raspberry.
Martha Stewart Member
07/06/2008
This was my first attempt at making any kind of baked cheesecake, and it was so easy! I took this to a church potluck and topped each square with a little dollop of whipped cream and a single fresh raspberry. The extra touch made for a very nice presentation.
Martha Stewart Member
06/25/2008
I agree with others. Would love to see calories, fat, sugar,and protein contents of all recipes. I decide what to make and how to alter recipes based on that information. Thank you.
Martha Stewart Member
06/25/2008
Graham crackers are like the British plain digestive or sweetmeal biscuit/cookie which should be available or have similar varieties in SA - I used to live in the USA but now live in the UK and use digestive biscuits in place of all recipes that ask for graham crackers
Martha Stewart Member
06/25/2008
We don't have Graham crackers in SA so what would an alternative be - what type of biscuit is a Graham craker?
Martha Stewart Member
06/24/2008
Can you give us the individual serving calories, fat, sodium, carbs, protein, etc??
Martha Stewart Member
06/24/2008
Can you tell us what the caloric and fat, etc tontent is pleae?
Martha Stewart Member
06/24/2008
i used key limes instead of lemon - SUPER EASY and SUPER DELICIOUS!
Martha Stewart Member
12/26/2007
delicious and super easy
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