This wonderfully easy and reliable cheesecake square recipe is taken from Joy Of Baking. I've adjusted the amount slightly due to standard packaging issue in Denmark and have been making this so many times in my kitchen that it's a staple. The cheesecake square has a wonderful balance between the amount of cheese & the lovely crust, perfect as an introduction to those who's not so keen on cheesecake. My parents have never liked cheesecake but they love this cheesecake square :)
Ingredients:-
Digestive Crust:
90 g digestive biscuits
12 grams granulated white sugar
55g unsalted butter, melted
Cheesecake Filling:
200 g cream cheese, room temperature
46 g granulated white sugar
½ tbsp fresh lemon juice
½ tsp freshly grated lemon zest (optional)
½ tsp pure vanilla extract
1 large egg, room temperature
Garnish: (Optional)
Fresh Berries
Methods:-
1. Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 10 x 4 x 2 inch (25.5 x 10.5 x 5 cm) bread baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Lightly butter or spray the foil with a non stick cooking spray.
Digestive Crust:
90 g digestive biscuits
12 grams granulated white sugar
55g unsalted butter, melted
Cheesecake Filling:
200 g cream cheese, room temperature
46 g granulated white sugar
½ tbsp fresh lemon juice
½ tsp freshly grated lemon zest (optional)
½ tsp pure vanilla extract
1 large egg, room temperature
Garnish: (Optional)
Fresh Berries
Methods:-
1. Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 10 x 4 x 2 inch (25.5 x 10.5 x 5 cm) bread baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Lightly butter or spray the foil with a non stick cooking spray.
2. In a small bowl combine the crushed digestive biscuits, sugar, and melted butter. Press mixture evenly over the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Set aside to cool.
3. Increase the oven temperature to 350 degrees F (180 degrees C).
4. In the separate bowl, beat the cream cheese until smooth. Add the sugar, lemon juice, lemon zest, and vanilla extract and beat until smooth.
5. Add the egg, beating until incorporated. Scrape down the sides of the bowl, as needed.
6. Pour the cheesecake filling over the digestive biscuit base and bake for about 18 - 20 minutes or until the cheesecake batter is just set.
7. Remove from oven and place on a wire rack to cool.
8. When it's cooled, cover and place in the refrigerator for 2 - 3 hours to make the squares easier to cut, overnight is fine. Garnish with fresh berries, if desired. Store leftovers in the refrigerator.
3. Increase the oven temperature to 350 degrees F (180 degrees C).
4. In the separate bowl, beat the cream cheese until smooth. Add the sugar, lemon juice, lemon zest, and vanilla extract and beat until smooth.
5. Add the egg, beating until incorporated. Scrape down the sides of the bowl, as needed.
6. Pour the cheesecake filling over the digestive biscuit base and bake for about 18 - 20 minutes or until the cheesecake batter is just set.
7. Remove from oven and place on a wire rack to cool.
8. When it's cooled, cover and place in the refrigerator for 2 - 3 hours to make the squares easier to cut, overnight is fine. Garnish with fresh berries, if desired. Store leftovers in the refrigerator.
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