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

Everyday Food, October 2004

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Recipe Summary test

prep:
20 mins
total:
2 hrs
Yield:
Makes 9
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Ingredients

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Directions

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  • 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.

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  • 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.

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