Lemon Squares, Cheesecake, 8 x 8-inch pan

By MarieR

Ingredients

• 1 1/8 cups all-purpose flour divided
• 1/4 cup confectioner's sugar
• 1/2 cup butter softened
• 1/4 cup cashews, unsalted finely chopped
• 1 package (8 ounce) cream cheese softened
• 1 1/8 cups sugar divided
• 1/4 cup milk
• 1/2 teaspoon lemon extract
• 2 large eggs
• 2 2/3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon baking powder
• GARNISH
• Confectioner's Sugar
• Raspberries
• Lemon Zest

Details

Servings 1

Preparation

Step 1

(Scaled down recipe-see Lemon Cheese Squares, 9 x 13-inch pan)
Makes 1 dozen
Preheat oven to 350°.

In a medium bowl, combine 1 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 8X8-inch baking pan;
Bake for 15 minutes.

In a medium bowl combine cream cheese and 1/4 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 7/8 cup sugar, eggs, lemon juice, and lemon zest.

In a small bowl, combine 1 ounce (1/2 of 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.