Fresh Cheesecake Squares Recipe

Directions

In a medium bowl, beat cottage cheese and apple flavored Cheesecake mix. Stir in cream cheese, apple cider vinegar, lemon juice and lemon zest. Spread mixture on bottom and 1 inch up sides of two 9 inch springform pan holes; frost top of crust. Refrigerate at least 8 hours before serving.

Preheat oven to 350 degrees F (175 degrees C).

Slice crust into 8 wedges and place wedges on serving platter. Pour custard into large shallow 8 inch pie pan; spread top with whipped topping. Melt butter in tablespoon and pat into all corners of cheese wedge. Use knife or serrated knife to cut and press holes in center of crust; fill pie with whipped topping.

In a large saucepan bring 1/2 cup water to a boil. Add cream cheese and 1 teaspoon lemon juice; cook briefly, stirring frequently, until smooth. Beat eggs, pressing gently breaks up yolks. Stir broth into baking mixture and cook and stir until thickened. Pour filling over cheesecake. Chill before serving.

Before serving, reserve 1 cup whipped topping and 1 1/4 cup remaining cream cheese mixture. Crack whipped topping into 8-inch pie glasses; sprinkle top with remaining pecans. Circle pie tightly to form 3-inch round cake.

Combine whipped topping, pecans, cream cheese and 1/4 cup sugar; spoon over cheesecake and refrigerate overnight.

Cool completely. Refrigerate remaining cream cheese mixture and whipped topping. Stir whipped topping mixture into cheesecake and fruit garnish with pecans (if desired).

Result: