LEMON CHEESECAKE DESSERT
Looking for a refreshing change from heavy desserts? Peggy Key from Grant, Alabama shares these light citrus squares that are not too tart and not too sweet. "Paired with pecans, the lemon juice turns these cheesecake treats into bars of gold." she writes.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16-20 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cracker crumbs, pecans and sugar. Add butter; mix well. Set aside 1/2 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 325° for 8 minutes., Meanwhile, in a small bowl, beat the cream cheese until smooth. Add the milk, eggs and lemon juice; beat until smooth. Spoon over crust. Sprinkle with the reserved crumb mixture. , Bake for 30 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 192 calories, Fat 11g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 134mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
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mac mwenda
[email protected]This cheesecake is a must-try!
Sss Ppp
[email protected]I would definitely recommend this recipe to anyone.
Mahlatse Mojapelo
[email protected]This cheesecake is so creamy and delicious.
Raneem Aldos
[email protected]The crust is the perfect balance of sweet and salty.
nsereko musa
[email protected]I love the tangy lemon flavor.
Saturn Wing
[email protected]This cheesecake is perfect for any occasion.
hatem alshazly
[email protected]This is the best cheesecake I've ever had.
Darren Hill
[email protected]I'll definitely be making this again.
Keenan Cole
[email protected]Yum!
evans wangila official
[email protected]5 stars!
Ayanda Khoza
[email protected]Overall, this is a great recipe for a classic lemon cheesecake. It's easy to make and the results are delicious. I would definitely recommend it.
Amber Landholt
[email protected]This cheesecake was a bit too dense for my taste. I think I would try using less cream cheese next time.
Carol “Cardef” Stephens
[email protected]I had some trouble getting the cheesecake out of the pan without breaking it. I think I will try using a springform pan next time.
Anthony Randolph
[email protected]This cheesecake was a bit too tart for my taste, but my friends loved it. I think next time I would use less lemon juice.
Semambo Ericson
[email protected]I'm not a huge fan of cheesecake, but I really enjoyed this one. The lemon flavor is not overpowering and the crust is the perfect balance of sweet and salty. I would definitely make this again.
Nabu Amisi
[email protected]This cheesecake is amazing! The crust is crispy and the filling is creamy and tangy. I love the addition of lemon zest, it really brightens up the flavor. I will definitely be making this again and again.
Nutzo locc
[email protected]I was a bit skeptical about making a cheesecake from scratch, but this recipe was so easy to follow. The cheesecake turned out perfectly and it was so creamy and delicious. I will definitely be making this again.
Padro Xavier
[email protected]This cheesecake is absolutely delicious! The lemon flavor is perfectly balanced and the crust is buttery and flaky. I highly recommend this recipe.
ADEYEMI TOSIN ISRAEL
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's so easy to make and the results are always impressive. I love that it can be made ahead of time, which makes it perfect for busy weeknights.
Thomas Ogato
[email protected]This cheesecake was a hit at my dinner party! Everyone loved the creamy, tangy lemon filling and the graham cracker crust was the perfect complement. I will definitely be making this again.