Lemon Cheesecake Squares (9X13-inch)

By MarieR

Ingredients

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup confectioner's sugar
• 1 cup (8-ounces; 2 sticks) butter softened
• 1/2 cup cashews, unsalted chopped
• 2 packages (8-ounces each) cream cheese softened
• 2 1/4 cups sugar, divided
• 1/2 cup milk
• 1 teaspoon lemon extract
• 4 large eggs
• 1/3 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1/2 teaspoon baking powder
• GARNISH
• confectioners' sugar
• raspberries
• lemon zest

Details

Servings 1

Preparation

Step 1

Makes 2 dozen
Preheat oven to 350°.

In a medium bowl, combine 2 cups flour and confectioners' sugar.
Using a pastry blender, cut in butter until mixture is crumbly; stir in cashews.
Press mixture evenly into bottom of a 13x9-inch baking pan;
Bake for 15 minutes.

In a medium bowl combine cream cheese and 1/2 cup sugar; beat at medium speed with an electric mixer until smooth.
Add milk and lemon extract, beating until well combined; pour over crust.
Bake for 15 minutes; remove from oven and cool for 10 minutes.

In a medium bowl, whisk together 1 3/4 cup sugar, eggs, lemon juice, and lemon zest.
In a small bowl, combine 1/4 cup flour and baking powder; add to sugar mixture, whisking to combine.
Pour over cream cheese mixture.

Bake for 40 minutes, or until a wooden pick inserted in center comes out slightly sticky.

Cut into squares and garnish with sugar, raspberries, and lemon zest, if desired.