Easy Lemon Cheesecake Squares

These easy lemon cheesecake squares have a delicious crunchy ginger base and a lemony cream cheese topping.

Course Pudding

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings squares

Calories 168kcal

Author Neil

Preheat oven to 180C / 160C fan and lightly grease a square baking tin and then line the base with aluminium foil allowing some to hang over two sides a little to be able to lift the cheesecake out of the tin once baked.
In a food processor, blitz the ginger nut biscuits until they resemble breadcrumbs.
Melt the butter in a saucepan and then stir in the ginger nut breadcrumbs.
Press the crumb mixture into the baking tin, making sure you get into the corners and then bake until it begins to brown, about 12 to 15 minutes. While the base is baking, make the filling.
To make the filling beat the cream cheese in a stand mixer or with a hand mixer, blend until smooth then add the sugar, eggs, zest and lemon juice. Then blend until combined.
Pour mixture onto hot crust, smooth down the top. Return to oven, and bake until set for about 25 minutes.
Cool completely in pan. Chill for at least 3 hours in refrigerator and then lift out of the pan using the aluminium foil and cut into 9 squares. Keep stored in a sealed container for up to 3 days.