Lemon Glazed Cheese Cake Squares
Source of Recipe
Cookbook
List of Ingredients
CRUST:
2 cups ROBIN HOOD® All Purpose Flour 500 mL
1/2 cup Icing sugar, sifted 125 mL
1 cup Butter 250 mL
FILLING:
3 pkgs (8 oz/250 g) cream cheese, softened 3 pkgs
3/4 cup Sugar 175 mL
3 Eggs 3
1/3 cup Lemon juice 75 mL
2 tsp Vanilla 10 mL
TOPPING:
2 cups Sour cream 500 mL
3 tbsp Sugar 45 mL
GLAZE:
1/2 cup Sugar 125 mL
2 tbsp Corn starch 30 mL
3/4 cup Water 175 mL
1/3 cup Lemon juice 75 mL
1 Egg yolk, beaten 1
1 tbsp Butter 15 mL
Recipe
CRUST: COMBINE all ingredients in food processor or with pastry blender until crumbly. Press firmly in 13" x 9" (32 cm x 23 cm) pan. BAKE at 350°F (180°C) for 15-20 minutes, or until light golden.
FILLING:BEAT cream cheese and sugar on high speed of electric mixer until smooth. ADD eggs, lemon juice and vanilla, beating until smooth. Spread over crust. BAKE at 350°F (180°C) for 35 minutes, or until set. COMBINE sour cream and sugar for topping. Spread over cheesecake. Return to oven for 5 minutes. Cool 1 hour. GLAZE:COMBINE sugar and cornstarch in saucepan. Stir in water, lemon juice and egg yolk. COOK on medium heat, stirring constantly until mixture comes to a boil and thickens. Stir in butter. Cool slightly. Spread over cheesecake. Store in refrigerator. Cut into squares.
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