Cheesecake Squares: Preheat your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Have
ready a 9 x 13 x 2 inch (23 x 33 x 5
cm) baking pan that has been lined with foil (or parchment paper) across the bottom
and up two opposite sides of the pan. Lightly butter or spray the foil with
a non stick vegetable cooking spray.
Crust: In a small bowl combine the Graham Cracker Crumbs and melted
butter (can do this step in a food processor). Press mixture evenly over the bottom of the prepared pan. Bake in
preheated oven for about 8 to 10 minutes or until set. Set aside to cool.
Filling: In the bowl of your electric stand mixer, fitted with the paddle
attachment (or with a hand mixer), beat the
cream cheese until smooth. Add the sugar, lemon juice, lemon zest, and vanilla extract and
beat until smooth. Add the eggs, one at a time, beating until incorporated.
Scrape down the sides and bottom of the bowl as needed. Pour the cheesecake filling over
the Graham Cracker Crust and bake for about 18 – 20 minutes or until the cheesecake
batter is just set.
Remove from oven
and place on a wire rack to cool. Cover and place in the refrigerator for
several 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 (5 cm) squares. Have a damp
cloth on hand to wipe the knife between cuts. Store leftovers in the refrigerator.
Makes about 24 – 2
inch (5 cm) squares.