By Sharon123 on November 02, 2006
Photo by alligirl
Photo by alligirl
"Portable cheesecake, rich and tart!Adapted from the All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg!"
Serving Size: 1 (965 g)
Servings Per Recipe: 1
"We really enjoyed the flavor of these squares. They were lovely and light in flavor. I took a page from other reviewers and used parchment paper to line my dish. I also skipped the egg white wash, as it did seem unnecessary to me. My results were delicious! I will be so happy to share these with friends and family. Thanks so much for sharing another winner of a recipe, Sharon."
"Wonderful! The lemony taste was great but I won't bother using the egg white next time tho' cos it made a slightly chewy film on top of the base. Thanks for the recipe!"
"Wow, I made it with Green tea for a Japanese dinner, and sprinkled with white chocolate before serving. It was the best. Thank you for posting this."
"Lovely, Light, & Lemony! If you close your eyes you have the faint impression you are having a wonderful bite of lemon cheesecake. I think next time I make these little treats I may add a little coconut to the base crust for a little added dimension. I like the suggestion of using the parchment paper for easier removal. Mine were a little difficult to remove from the pan, but delicious all the same! Thanks again, Sharon!!"
"Yummy!! Lemon desserts happen to be one of my family's favorite things, and they loved this one. We really liked the tart/sweet cheese layer. I think that next time, I might try using lemon extract instead of vanilla for an even more intense lemony flavor. Also, I might try using parchment paper in the bottom of the pan to make removal a little easier. My family gave this a definite 2 thumbs up!! Thanks for sharing this fantastic dessert."
"These didn't work out for me. I blame it on my lemons as the cream cheese turned out very bitter tasting. Usually I can't get lemon desserts lemony and tart enough but these were just bitter...hmm. I used my microplane zester so I don't think I got any pith in it...I don't know. The crust was a little crumbly, so I think I'd bake it less before adding the topping. The top and edges blackened but it was easy to skim it off. Otherwise, I think they would have been wonderful. I'll try this again with better lemons. I know! They must have been affected by the CA citrus freeze. Yeah, that must be it. Made for Holiday Tag."
"Wow, wow, wow...what flavour...we loved these lemon cream cheese squares Sharon. I made it for a special occasion, and it certainly didn't disappoint. It is well worth the extra time and effort to make this dessert. It was light and fluffy, creamy, very lemony and delicious. The crust was light and crisp. I was out of vanilla so I subed with pure lemon extract it worked well. This is a keeper, I will make these again and again. Thanks so much for sharing."