Cheesecake Squares
- Makes 9
- Prep time: 20 minutes
- Total time: 2 hours
The squares can be refrigerated, covered in plastic wrap, for up to two days.
Ingredients
- 5 tablespoons plus 1 teaspoon unsalted butter, room temperature
- 1/3 cup packed light-brown sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1 package (8 ounces) bar cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon vanilla extract
Directions
- Preheat oven to 350°. Line an 8-inch square baking pan with two criss-crossed rectangles of parchment paper, leaving a 2-inch overhang on al sides.
- With an electric mixer, cream butter and brown sugar. Add flour, and mix until just combined; set aside 1 cup for topping. Press remaining dough into bottom and 1/4 inch up sides of prepared pan. Bake until golden brown, about 10 minutes.
- Meanwhile, in a large bowl, beat cream cheese and granulated sugar until smooth. Add egg, milk, lemon, juice, and vanilla; mix to combine.
- Spread filling in crust; crumble reserved dough on top. Bake until filling is set, about 25 minutes. Cool slightly, then cover with plastic wrap, and refrigerate at least 1 hour before cutting into squares.
Source: Everyday Food - Issue 16, October 2004, Page 14.