Cheesecake Squares

Name: Cheesecake Squares
Prep time: 20 min
Total time: 120 min
Ingredients: 5 tablespoons plus 1 teaspoon unsalted butter, room temperature; 0.333 cup packed light-brown sugar; 1 cup all-purpose flour, (spooned and leveled); 1 package (8 ounces) bar cream cheese, room temperature; 0.25 cup granulated sugar; 1 large egg; 1 tablespoon milk; 1 tablespoon fresh lemon juice; 0.25 teaspoon vanilla extract

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By

Martha Stewart Editors

Updated on January 16, 2019

Prep Time:

20 mins

Total Time:

2 hrs

Yield:

9

These lemony cheesecake treats come from Margaret Kolodji of Richboro, Pennsylvania.

Ingredients

5 tablespoons plus 1 teaspoon unsalted butter, room temperature
⅓ cup packed light-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1 package (8 ounces) bar cream cheese, room temperature
¼ cup granulated sugar
1 large egg
1 tablespoon milk
1 tablespoon fresh lemon juice
¼ teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all 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.