Lemon Cheesecake Squares with Fresh Berries
This recipe serves 16. One serving contains 139 calories, 2g of protein, and 10g of fat. Head to the store and pick up berries, cream, sugar, and From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.
Instructions
Preheat oven to 350°F. Fold 16-inch longpiece of foil to 8x16-inch strip; placein 8x8x2-inch metal baking pan, leavingoverhang on 2 sides. Repeat with anothersheet of foil in opposite direction, lining pancompletely. Butter foil.
Place graham crackers in heavy-dutyplastic bag. Using rolling pin or mallet,crush crackers finely. Melt butter in mediumskillet over low heat.
Remove from heat;add crumbs and toss to coat. Press crumbsevenly onto bottom of prepared pan.
Bakecrust until deep golden, about 12 minutes.Cool crust while preparing filling.
Using electric mixer, beatcream cheese and sugar in large bowl untilsmooth. Beat in egg and sour cream, thenlemon juice, lemon peel, and vanilla.
Bake cheesecake until slightly puffedand set in center, about 30 minutes; coolcompletely in pan on rack. Chill cheesecakeuntil cold, at least 2 hours. DO AHEAD: Can bemade 1 day ahead. Cover; keep chilled.
Using foil overhang as aid, liftcheesecake from pan.
Cut into 16 squares;arrange on platter. Top each square withberries. Chill until ready to serve, up to 3hours.