Gotta Love Martha!

I have been wanting to make these cheesecake squares for some time now. I finally decided to do it and lo and behold...I lost the book the recipe was in. I went and visited my dear friend, the computer, and found it on-line. I gotta say, these were really good!! I wasn't really impressed early on because I wanted to let my cheesecake lovin' dad try them so I cut them up before they were completely chilled. They tasted bland at that time. I have since let them sit in the fridge and just tried one and these things were great! The lemon flavor just comes right through now. My husband even told me he liked them and that is a good sign since he isn't really a cheesecake fan unless it is drenched in cherry sauce. I need to take these cool little babies to my dad for a second tasting! Enjoy!

Lemon Cheesecake Squares

FOR THE CRUST:
8 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons sugar
3 tablespoons unsalted butter, melted

FOR THE FILLING:
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup sugar
2 large eggs
finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)

1. Make the crust: Preheat oven to 325°. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.

2. In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.

3. Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.

4. Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.

5. Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.

6. Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares

Source: Everyday Food