4 pkgs8-oz blocks Lactantia Original Cream Cheese, cut into cubes
1 cupgranulated sugar
1/2 cupfreshly squeezed lemon juice
1. 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).
2. 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.
3. When completely cool slice into squares. Squares will keep well wrapped and
refrigerated up to 4 days or freeze up to 1 month.
August 1, 2016
Lemony Cheesecake Squares
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