New York Cheesecake Squares

Preparation info

  • Makes


    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Firm enough to cut into neat squares, creamy enough to satisfy the most demanding cheesecake fans.


Ginger Crumb Crust

  • 7 ounces gingersnaps or ginger wafers, broken into pieces
  • ¼ cup (½ stick) unsalted butter, softened


    1. Ginger Crumb Crust: Preheat the oven to 300°F. Butter an 8-inch square pan. Finely grind the cookies in a food processor (you should have about cups); add the soft butter and process until blended. Press the crumb mixture into the bottom of the baking pan and bake 6 minutes. Cool briefly while you make the filling.
    2. Cheesecake Filling: Beat the cream cheese in an electric mixer until very smooth. Add the sugar and lemon zest and continue to beat until well blended. Add the eggs, one at a time; then the sour cream, lemon Juice, and vanilla, mixing until very smooth. Transfer the mixture to the baking pan, spreading it smooth with a spatula over the crumb crust.
    3. Bake until set and the surface is gently but uniformly puffed, about 40 minutes. Cool the pan completely on a wire rack, then refrigerate until firm.
    4. Glaze: Warm the marmalade until spreadable. Working gently, brush an even layer of marmalade over the chilled surface of the cheesecake. Chill again. Cut the cheesecake into 1-inch squares with a long thin knife dipped frequently in hot water. This cake will keep for a day or two, refrigerated. (If not serving all the squares at one time, cut only as many pieces as you need, placing a sheet of plastic wrap against the cut edges.)