Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup cold butter cut into small cubes
For the Filling:
- 8 ounces cream cheese softened
- 2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 5 tablespoons powdered sugar plus extra for topping
- 3/4 cup fresh-squeezed lemon juice
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F. Line a 9x13-inch baking pan with aluminum foil, leaving extra overhang on the sides for easy lifting.
- In a food processor or large bowl, mix together the flour, granulated sugar, and salt. Incorporate the cold butter cubes, then pulse or use a pastry cutter to blend until the mixture resembles fine crumbs.
- Press the crumb mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 10 minutes.
- In a large bowl, beat softened cream cheese with sugar until smooth. Add the flour, powdered sugar, lemon juice, eggs, and vanilla. Mix just until everything is incorporated.
- Pour the filling evenly over the warm crust. Return the pan to the oven and bake for 30 minutes, or until the filling is set.
- Take the pan out of the oven and let it cool at room temp for about 20 minutes. Then cover and refrigerate for at least 4 hours or overnight.
- After chilling, carefully lift the cheesecake out of the baking pan using the foil overhang. Slice the cake into squares and sprinkle with additional powdered sugar, if desired. Serve cold..
