The tang from the fresh lemons is a perfect match with the creamy cheesecake. No extra sugar in the crust and just enough sweetness in the batter to compliment the zing from the lemons. These squares are perfect to share at a party! Better yet, if you just feel like making yourself a special dessert, and if you really-really like the creamy filling ratio to match the graham cracker crust like I do, then baking the cheesecake in a 9” X 11” pan is the way to go!
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
- 2 (8 ounce) packages cream cheese, room temperature
- 2/3 cups sugar
- 2 large eggs
- 6 Tablespoons sour cream
- 4 tablespoons fresh lemon juice
- 4 teaspoons finely grated lemon peel
- 2 teaspoons vanilla extract
- Fresh berries
Adapted from Bon Appétit, July 2009
The last few weeks have been so exciting for me any my family. Some hard work is finally paying off, and the tree is bearing some fruit!
After 5 years of college life and living several hours away, pulling all nighters to work on a thesis, managing a part-time job, and picking up extra money as a nanny (gotta love anyone for doing that!), our daughter is moving closer to us.
Now I’ll be able to give her a 15 minute phone call warning….”I’m on my way!” Heehee
The joy is compounded by the fact that I’m thrilled that she even considered coming back home, she found a cute house to rent, AND…..drum roll please…. she has a job!! She’ll be a first year English teacher at a local high school. How cool is that?!!
So please join me in the happy food dance and let’s celebrate with Lemon Cheesecake Squares! I have some bubbly chilled, and it’s ready to be popped!!
This recipe was also shared at The Magical Slow Cooker’s Sunday Dinner Party!