Lemony Cheesecake Squares
Source of Recipe
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List of Ingredients
3/4 cup Lactantia Butter, cold, cut into cubes
1/2 cup Brown sugar, lightly packed
2 cups All-purpose flour
1/4 cup Cocoa
4 8-oZ (250 g) blocks Lactantia Original Cream Cheese, cut into cubes
1 cup Granulated sugar
4 Eggs
1/2 cup Freshly squeezed lemon juice
1 tbsp Vanilla
Recipe
· Preheat oven to 350°F (180°C). In a food processor, whirls butter with brown sugar until mixed. Pulse in flour and cocoa just until mixture starts to come together. Set aside 1-1/2 cups (375 mL) to use as topping later. Press remainder into bottom of an ungreased 9X13-inch (3-L) baking dish. Bake in center of preheated oven until crust is firm to the touch, about 15 minutes. Remove from oven and reduce temperature to 325°F (160°C).· While crust is baking, place Lactantia Original Cream Cheese and granulated sugar in food processor. Whirl until smooth, occasionally scraping down sides of bowl with a spatula. Add eggs, lemon juice and vanilla. Whirl until evenly mixed, scraping down sides as necessary. Spread mixture evenly over hot crust and smooth surface. Then sprinkle reserved 1-1/2 cups (375 mL) crumb mixture overtop(160°C) oven until filling is set when pan is jiggled, from 40 to 45 minutes. Remove from oven and cool on a wire rack. · When completely cool slice into squares. Squares will keep well wrapped and refrigerated up to 4 days or freeze up to 1 month. s. Bake in center of 325°F
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