Lemon Cheesecake Squares 🍋
Overview:
Lemon Cheesecake Squares are a delightful dessert, perfect for any occasion! With a light, lemony flavor and creamy texture, these squares are sure to become a favorite in your household. This recipe, discovered in the renowned cookbook “Best Recipes this side of Heaven,” is quick and easy to make, requiring just a few simple ingredients. Kids especially love the tangy sweetness of these lemon cheesecake squares, making them a hit for family gatherings, parties, or simply as a sweet treat to enjoy any time.
- Preparation Time: 20 minutes
- Cooking Time: 8 minutes
- Total Time: 28 minutes
- Servings: 12 squares
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 | cups sugar |
| 2 | cups butter |
| 1/2 | cup boiling water |
| 1 | cup lemon juice |
| 1 | can evaporated milk |
| 3 | packages cream cheese |
| 1 | cup sugar |
| 8 | teaspoons vanilla |
Instructions:
-
Prepare the Base:
- Mix together 2 cups of sugar, 2 cups of butter, and 1/2 cup of boiling water until well combined.
- Set aside 3/4 cup of this mixture for the topping.
- Press the remaining mixture into a 9×13 inch pan to form the crust.
-
-
Bake the Crust:
- Bake the crust in a preheated oven at 350°F (175°C) for 8 minutes, or until lightly golden.
-
Prepare the Lemon Filling:
- Dissolve the lemon-flavored gelatin in water according to package instructions.
- Add lemon juice to the gelatin mixture and refrigerate until it thickens to the consistency of egg white.
-
Make the Cheesecake Filling:
- In a separate bowl, mix together the cream cheese, 1 cup of sugar, and 8 teaspoons of vanilla until smooth and creamy.
-
Combine Lemon and Cream Cheese Mixtures:
- Gently fold the thickened gelatin mixture into the cream cheese mixture until well combined. Use a gentle hand to maintain the light and fluffy texture.
-
Whip the Evaporated Milk:
- Place the can of evaporated milk in the freezer until it is cold but not frozen solid.
- Once chilled, remove from the freezer and whip the evaporated milk until it forms stiff peaks.
-
Incorporate Whipped Milk into Lemon Mixture:
- Carefully fold the whipped evaporated milk into the lemon and cream cheese mixture until fully incorporated. This adds a light and airy texture to the filling.
-
Assemble the Cheesecake Squares:
- Pour the lemon cheesecake mixture over the baked crust in the pan, spreading it evenly with a spatula.
- Sprinkle the reserved crumb mixture on top of the filling for added texture and flavor.
-
Chill and Serve:
- Cover the pan with plastic wrap and chill the cheesecake squares in the refrigerator overnight to allow the flavors to meld and the filling to set.
- Once chilled, slice the cheesecake into squares and serve.
-
Optional: Freeze for Future Enjoyment:
- These lemon cheesecake squares can also be frozen for longer storage. Simply wrap individual squares or the entire pan tightly in plastic wrap and aluminum foil before placing in the freezer.
Enjoy the refreshing taste of these Lemon Cheesecake Squares as a delightful dessert or sweet snack! With their tangy lemon flavor, creamy cheesecake filling, and buttery crust, they are sure to please everyone’s taste buds. Whether served at a party, family gathering, or simply enjoyed at home, these squares are guaranteed to be a hit!
