I had a bag of lemons in the bottom drawer of my fridge that I needed to do something with and then I remembered a tasty treat I had made a while ago. I just didn't realize how long it had been. This gems come from the June 2006 Everday Food magazine. Yep, 4 years ago. But that should tell you how terrific they are, they made a lasting impression!
ps- finally learned about the macro setting on my camera, makes all the difference
ps- finally learned about the macro setting on my camera, makes all the difference
- FOR THE CRUST:
- 8 graham crackers (each 2 1/2 by 5 inches)
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- FOR THE FILLING:
- 2 bars (8 ounces each) cream cheese, room temperature
- 3/4 cup sugar
- 2 large eggs
- Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)
Directions
- Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
- In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
- Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
- Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
- Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
- Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.
From Everyday Food, June 2006
