Lemon Cheese Squares with Fresh Berries

Top these bite-size cheesecakes with fresh raspberries, blackberries, strawberries, and/or blueberries.

Makes 16

By Lisa Zwirn
Photograph by Yoko Inoue

July 2009
Bon Appetite Magazine

Ingredients

CRUST

• 9 whole graham crackers
• 5 tablespoons butter

FILLING

• 1 8-ounce package cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 3 tablespoons sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon peel
• 1 teaspoon vanilla extract
• Fresh berries

Preparation

FOR CRUST

• 
  
  
  Preheat oven to 350°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
• 
  
  
  Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.

FOR FILLING

• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
  
• Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
• Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
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