Dessert

For June' 10th's Dessert, here's a recipe I found in the Every Day Food Magazine. I love this. It even won the blue ribbon at the Saginaw Ward Cookie Contest two summer's ago. Cheesecake Squares Makes 9. Prep Time: 20 min. Total Time: 2 hrs 5 T plus 1 t unsalted butter, room temp. 1/3 C pakced light brown sugar 1 C flour 1 pkg (8 oz) bar cream cheese, room temp. 1/4 C granulated sugar 1 large egg 1 T milk 1 T fresh lemon juice 1/4 t vanilla extract 1. Preheat over to 350. Line an 8 inch square baking pan with two cirss-crossed rectangles of parchment paper, leaving a 2 inch overhang on all sides. 2. With an electric mixer, cream butter and brown sugar. Add flour, and mix until just combined; set aside 1 C for topping. Press remaining dough into bottom and 1/4 inch up sides of prepared pan. Bake until golden brown, about 10 min. 3. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add egg, milk, lemon juice, and vanilla; mix to combine. 4. Spread filling in crust; crumble reserved dough on top. Bake until filling is set, about 25 min. Cool slightly, then cover with plastic wrap, and refrigerate at least 1 hour before cutting into squares. I like to spoon pie filling over these when serving them. My favorite is raspberry, but cherry works well too. My friend made a variation of this with canned cherries under the top dough layer and sprinkled all over with slivered almonds. Delicious.