SUMMER LEMON CHEESECAKE SQUARES
INGREDIENTS
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake layer:
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
Lemon topping:
1/2 cup lemon juice
1 tbsp lemon zest
1/2 cup granulated sugar
2 large egg yolks
2 tbsp cornstarch
1/4 cup water
2 tbsp unsalted butter
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INSTRUCTIONS
1. Prepare the crust:
Preheat oven to 325°F (163°C). Line an 8×8-inch pan with parchment. In a bowl, mix graham crumbs, sugar, and melted butter. Press evenly into the pan. Bake for 10 minutes. Let cool slightly.
2. Make the cheesecake layer:
In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs, one at a time. Stir in sour cream, lemon zest, lemon juice, and vanilla. Pour over the crust. Bake for 30–35 minutes until center is just set. Cool completely, then refrigerate for at least 3 hours.
3. Prepare lemon topping:
In a saucepan, whisk together lemon juice, zest, sugar, egg yolks, cornstarch, and water. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in butter. Cool slightly, then spread over chilled cheesecake.
4. Chill and slice:
Chill the entire cheesecake for at least 1 more hour. Slice into squares and garnish with extra zest or mint leaves.
