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Preheat oven to 325 degrees F (160
degrees C) and place the rack in the center of the oven. Have
ready a
9 x 13 x 2 inch (23 x
33
x 5 cm) square baking pan that has been lined with aluminum foil across the
bottom and up two opposite sides of the pan. Set aside.
Graham Cracker
Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted
butter. Press mixture evenly over the bottom of the prepared pan. Bake in
preheated oven for 10 minutes. Set aside to cool.
Increase the oven
temperature to 350 degrees F (180 degrees C).
Cheesecake
Filling: In the bowl of your electric mixer, or with a hand mixer, beat the
cream cheese until smooth. Add the sugar, lemon juice, and vanilla extract and
beat until smooth. Add the eggs, one at a time, beating until incorporated.
Scrape down the sides of the bowl, as needed. Pour the cheesecake filling over
the graham cracker base and bake for about 20 minutes or until the cheesecake
batter is just set.
Remove from oven
and place on a wire rack to cool. Place in the refrigerator for a few hours to
make the squares easier to cut. To cut into squares - place on a cutting board,
remove the foil, and with a sharp knife, cut into 2 inch squares. Have a damp
cloth on hand to wipe the knife between cuts.
Garnish with fresh
berries, if desired.
Makes about 24 - 2
inch (5 cm) squares.
Source:
Malgieri, Nick. 'Cookies
Unlimited'. Harper Collins Publishers. New York: 2000.
Rodmell, Jane. 'Best Summer
Weekends Cookbook'. Cottage Life Books. Toronto: 2004. |
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