Buttery Crust
¼ cup (plus two tablespoons) flour
⅛ cup melted butter (not unsalted)
¼ tbsp powdered sugar
vanilla
salt
Lemon Filling
¾ eggs
¼ cup sugar
1 ¾ tbsp lemon juice
⅛ tsp lemon extract (or 1/4 tsp. Lemon oil)
Cheesecake Layer
2 oz softened cream cheese
⅛ cup sugar
¼ tsp vanilla
¼ large egg
1
Combine flour, powdered sugar, melted butter, vanilla and salt in bowl until mixed thoroughly. It will be pebbly, like pie crust starts out.
2
Press it into an 8x8 square baking pan. Bake the crust at 350 for 8 to 10 minutes.
3
In medium bowl, mix eggs, sugar, lemon juice and extract with mixer. Set aside and mix cheese cake layer.
4
Mix cheesecake ingredients with mixer until smooth. Pour over crust when crust is done baking. Then whisk lemon topping thoroughly once more and pour it gently over the cream cheese mixture. (Be sure to reduce oven temperature to 325) Bake for 30 to 35 minutes in 325 degree oven.
Ingredients
Buttery Crust
¼ cup (plus two tablespoons) flour
⅛ cup melted butter (not unsalted)
¼ tbsp powdered sugar
vanilla
salt
Lemon Filling
¾ eggs
¼ cup sugar
1 ¾ tbsp lemon juice
⅛ tsp lemon extract (or 1/4 tsp. Lemon oil)
Cheesecake Layer
2 oz softened cream cheese
⅛ cup sugar
¼ tsp vanilla
¼ large egg
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