Lemon Cheesecake Squares from Fine Cooking Magazine Recipe

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Lemon Cheesecake Squares from Fine Cooking Magazine
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Ingredients
11
Count
Nutrition
919
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Crust:.
  2. Cut two 8x16 pieces of parchment paper. Put the strips in a straight sided 8 square baking pan so that they cross each other and the excess hangs over the pan's sides. Push the parchment paper into the bottom and corners of the pan.
  3. Position rack in the center of the oven and heat oven to 325 degrees. Break graham crackers into a food processor and process until finely ground. Add the melted butter and pulse until the mixture looks like damp sand. Transfer crumbs to the lined pan and press finrmly and evenly into the pan. Set aside.
  4. Cheesecake:.
  5. Rinse, dry, and reassemble the food processor. In the bowl, combine cream cheese, sugar, lemon juice, and lemon zest. Process until smooth, about 30 seconds, stopping halfway to scrape the sides of the bowl. Add the eggs and process until the mixture is perfectly smooth and blended, stopping to scrape the sides of the bowl as necessary, about another 20 seconds. Pour the cheesecake mixture into the prepared pan. Bake until the sides are slightly puffed and the center is dry to touch, about 40 minutes,.
  6. Lemon Curd:.
  7. Make curd while the cheesecake bakes as it pours and spreads best while still warm. When cooking the curd, don't let it boil or the eggs will overcook.
  8. Set a fine strainer over a medium bowl. In another medium bowl, whisk the lemon juice, sugar, and eggs until thoroughly combined and most of the sugar has dissolved.
  9. Pour the lemon mixture in to a small nonreactive saucepan. Cook over medium heat, stirring frequently with a wooden spoon until the curd is steaming, but not boiling, and thickened and registers about 175 degrees on an instant read thermometer, 3-7 minutes.
  10. Take the curd off the heat, add the butter, and stir until butter has melted. Pour curd through the strainer to get rid of any lumps. When cheesecake comes out of oven, pour all of the curd onto the cheesecake and use an offset spatula to spread it evenly. Let cool to room temperature and refrigerate for at least 5 hours, preferably overnight. You can refrigerate it uncovered as it will not develop a film over the curd.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 919.19 Kcal (3848 kJ)
Calories from fat 601.06 Kcal
% Daily Value*
Total Fat 66.78g 103%
Cholesterol 348.88mg 116%
Sodium 604.97mg 25%
Potassium 313.71mg 7%
Total Carbs 68.15g 23%
Sugars 47.79g 191%
Dietary Fiber 0.71g 3%
Protein 15.25g 31%
Vitamin C 16.4mg 27%
Vitamin A 0.2mg 6%
Iron 2.1mg 11%
Calcium 156.5mg 16%
Amount Per 100 g
Calories 306.7 Kcal (1284 kJ)
Calories from fat 200.55 Kcal
% Daily Value*
Total Fat 22.28g 103%
Cholesterol 116.41mg 116%
Sodium 201.86mg 25%
Potassium 104.67mg 7%
Total Carbs 22.74g 23%
Sugars 15.95g 191%
Dietary Fiber 0.24g 3%
Protein 5.09g 31%
Vitamin C 5.5mg 27%
Vitamin A 0.1mg 6%
Iron 0.7mg 11%
Calcium 52.2mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.8
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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