Lemon Cheesecake Squares Printable Version

CRUST:
2 cups 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


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 corn starch 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.