How to make the perfect lemon cheesecake squares
I recently just posted a lemon cheesecake recipe, which I love! I did, however, want to make another one for a square baking tin. Sure tin desserts are often overlooked as they make not look as “fancy” as a round cake like dessert. But I can assure you, this is not the case here. These easy bake lemon cheesecake squares are not only easy to make but they are also swirled with lemon curd on top. This gives them a nice tang but also adds a beautiful look to them.
These easy bake lemon cheesecake squares are filled with a creamy cheesecake centre and on top I swirled in some lemon curd. Lemon curd may seem like an overpowering addiction, so swirling it in makes it much less punchy.
In this blog post I will explain how to make this cheesecake and what tools I think are helpful in creating this delicious dessert. I hope you really enjoy this recipe and let me know if you have any questions!
Bon Apetit,
Zorah
What is the best pan to use to make these lemon cheesecake squares in?
For this recipe I would definitely recommend using a 20cm square tin. A larger one can be used but I find that that makes the cheesecake quite flat and thin. A smaller one isn’t bad either, but they baking time will differ slightly and be a little longer in the oven.
Storage:
Once the cheesecake is completely cooled you can place it in an airtight container and in the fridge. A cheesecake can last for quite a while but the lemon also preserves them for a bit longer. This specific lemon cheesecake square can last for up to one week in the fridge.
FAQ’s
What type of crackers or biscuits should be used?
You can sue Tennis biscuits or a basic digestive biscuit. They will both work really well, so it really depends on how sweet you like your cheesecake.
Does is matter which kind of cream cheese I use?
You can use full fat or medium fat cream cheese. I would not recommend using low fat as this will affect the texture and consistency of the cheesecake.
Can I use bottled lemon juice if I don’t have fresh lemons?
You can use whatever is easiest for you. I prefer using fresh lemons because it does make a difference to the taste but of course use what is available to you.
Easy Bake Lemon Cheesecake Squares
Course: DessertCuisine: AmericanDifficulty: Easy16
servings15
minutes40
minutesThese delicious easy bake lemon cheesecake squares are my new obsession! They are sweet and tangy and have the perfect amount of lemon added to them. These are so easy to make and don’t require a water bath, so less fuss!
Ingredients
- Ingredients for crust
2 cups of crushed tennis biscuits
2 tbsp. white sugar
2 tsp. lemon zest
1/4 cup melted butter
- Ingredients for cheesecake
2 x 230g medium fat cream cheese, room temperature
3/4 cup white sugar
3 tbsp. plain yoghurt
1 tsp. vanilla extract
2 tbsp. fresh lemon juice
2 tbsp. lemon zest
3 large eggs
1/3 cup lemon curd for the swirl
Directions
- Method for crust
- Preheat your oven to 165C and line a square tin (20cm) with baking paper and spray with a non-stick cooking spray.
- Combine the crushed tennis biscuits, sugar, zest and melted butter until you get a sand-like texture.
- Press it into the square tin using the back of a glass.
- make sure it comes up the sides slightly and is as even as possible.
- Bake in the oven for 10 minutes.
- Once it is done, remove from the oven and set aside.
- Method for cheesecake
- In your stand mixer, put not he creaming tool and add in the cream cheese and sugar and mix until smooth and combined. Make sure to scrape down the sides of the bowl.
- Then add in the yoghurt, vanilla extract and lemon juice and zest and mix again for about 1-2 minutes.
- Then add in the eggs, one at a time. You may need to scrape the bowl down after each egg to make sure the batter at the bottom is mixed in.
- Pour the batter into the prepared tin and now you can drop blobs of lemon curd on to your cheesecake batter.
- Once the blobs are scattered roughly over the top, use a knife or skewer to raw lines and swirls through the lemon curd. Do not press the knife deep, just enough to move the lemon curd around.
- Bake the lemon cheesecake at 165C for 40 minutes.
- Then switch off the oven when it’s done and let it sit int he oven with the door slightly ajar for one hour. Thereafter, let it come to room temperature and refrigerate after this for two hours before serving.
- Enjoy!
