Sort ingredients
katia
QR Code
Listen
PdfPreheat oven to 350°F (180°C). In a food processor fitted with a metal blade, whirl together just until mixed ¾ cup cold butter and ½ cup golden brown sugar.
With machine running, gradually add 2 cups all-purpose flour and ½ cup cocoa (optional). Whirl just until crumbly.
Set aside 1 ½ cups to use as a topping. Press remainder into bottom of an ungreased 9x13-inch (3-L) baking dish.
Bake in centre of 350°F (180°C) oven until golden, from 12 to 15 minutes. Remove from oven and reduce temperature to 325°F (160°C).
Meanwhile, in a food processor, combine 4 (8-oz/250-g) packages cream cheese, 1 cup granulated sugar, 4 eggs, ½ cup freshly squeezed lemon juice, and 1 tbsp vanilla.
Evenly spread over hot crust. Sprinkle remaining unbaked crumb mixture evenly over top.
Bake at 325°F (160°C) for 35 to 40 minutes. Filling will set as it cools. Cool before cutting.
Covered and refrigerated squares will keep well for 3 to 4 days or freeze up to a month.