 
NOTICE: Cook time may vary depending on quantities requested.
|
| ¾ cup |
Lactantia Butter, cold, cut into cubes |
175 mL |
| ½ cup |
brown sugar, lightly packed |
125 mL |
| 2 cups |
all-purpose flour |
500 mL |
| ¼ cup |
cocoa |
50 mL |
| 4 pkgs |
8-oz blocks Lactantia Original Cream Cheese, cut into cubes |
4 × 250 g |
| 1 cup |
granulated sugar |
250 mL |
| 4 |
eggs |
4 |
| ½ cup |
freshly squeezed lemon juice |
125 mL |
| 1 tbsp |
vanilla |
15 mL |
PREPARATION
- Preheat oven to 350°F (180°C). In a food processor, whirl butter with brown sugar until mixed. Pulse in flour and cocoa just until mixture starts to come together. Set aside 1-1/2 cups (375 mL) to use as topping later. Press remainder into bottom of an ungreased 9X13-inch (3-L) baking dish. Bake in centre of preheated oven until crust is firm to the touch, about 15 minutes. Remove from oven and reduce temperature to 325°F (160°C).
- While crust is baking, place Lactantia Original Cream Cheese and granulated sugar in food processor. Whirl until smooth, occasionally scraping down sides of bowl with a spatula. Add eggs, lemon juice and vanilla. Whirl until evenly mixed, scraping down sides as necessary. Spread mixture evenly over hot crust and smooth surface. Then sprinkle reserved 1-1/2 cups (375 mL) crumb mixture overtop. Bake in centre of 325°F (160°C) oven until filling is set when pan is jiggled, from 40 to 45 minutes. Remove from oven and cool on a wire rack.
- When completely cool slice into squares. Squares will keep well wrapped and refrigerated up to 4 days or freeze up to 1 month.
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