These rich cheesecake squares have a biscuit base and a cream cheese and lemon filling.
Learn more about Daniela De Tagle
Ingredients10 portions
Preparation
For the base of the squares: Pre heat the oven to 180 degrees Celsius. Prepare a 20x20 cm baking dish by covering it with aluminum foil and grease it with butter. In a food processor grind the cookies, then in a deep bowl mix with the butter until you get a crumbly dough. Place the dough in the base of the baking dish and bake for 10-12 minutes and remove from the oven.
For the filling: In an electric mixer , mix the cream cheese and the sugar until it is fluffy. Add the egg, the lemon juice, the grated zest, the vianilla essence and the sour cream and mix at a fast speed for 3-5 minutes.
Pour the filling over the cookie base and bake for 30 minutes and remove from the oven.
Allow the cake to cool and unmold. Cut with a very sharp knife in 16 squares. Put blueberries on each square.
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