Recipe Details
Ingredients (yields Serves 16 servings)
- 9 graham crackers (about 5 ounce)
- 2 ounces (4 tablespoon) unsalted butter, melted
- 1 lbs cream cheese or Neufchatel (1/3-less-fat cream cheese), at room temperature and cut into approximately 1-inch pieces
- 3/4 cups granulated sugar
- 3 tablespoons fresh lemon juice (from 1 or 2 lemons)
- 1 tablespoons finely grated lemon zest (from 1 or 2 lemons, preferably using a rasp-style grater)
- 2 large eggs
- 1 recipe Lemon Curd, warm or at room temperature
Cooking Instructions
For cooking instructions, please visit finecooking.com
Public Comments (1)
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Robin_Horrigan
April 22nd, 2010
This is a time-consuming project, but somehow seems less fussy to me than a traditional cheesecake.
The technique described for using parchment paper to line the pan is an excellent one to learn for baking in general. There's a reason why professional bakers can yield perfect squares - they lift an entire batch of a baked item out of the pan and use a sharp knife to cut it into perfect portions with sharp edges (wiping the blade clean between each cut). Since trying this recipe a few years ago, I have started chilling any batch of goodies that I want to cut into squares while still in the pan. If you do this and you have greased the pan well or used parchment, you should be able to get out an entire block of brownies, fruit squares, cookie bars, or whatever, onto a cutting board and then cut into professional looking portions. Place your squares into muffin papers on a platter and people will really start looking at Amazing You in a new way! ;)
The lemon curd used in this recipe can be adapted to many other uses as well - filling for a layer cake, a fruit dip, a filling for a fruit tart, etc.