Ingredients

Instructions

  1. Line an 8" or 9" square pan with a sheet of aluminum foil extending 2' beyond 2 sides of the pan.
  2. Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tbs. juice.
  3. Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.
  4. On low speed, beat in flour until crumbly.
  5. Beat in about 1 tbs lemon juice until dough just holds together.
  6. Press dough into bottom of prepared pan.
  7. Refrigerate 15 minutes.
  8. Heat oven to 350°.
  9. Bake crust until golden, 20 to 25 minutes.
  10. Beat cheese with 2/3 cup sugar until smooth.
  11. Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.
  12. Pour over crust.
  13. Bake until cheesecake is firm and top puffs, 35 to 40 minutes.
  14. Cool completely.
  15. Refrigerate until cold.
  16. Let stand at room temperature 1 hour before cutting.
  17. Lift cheesecake out of pan using foil as handles.
  18. Cut into triangles.