Created by TeresaS on December 16, 2015
Step 1: Line an 8" or 9" square pan with a sheet of aluminum foil extending 2" beyond 2 sides of the pan.
Step 2: Grate 1 tsp of the yellow zest from a lemon and squeeze 3 tablespoons juice.
Step 3: Beat butter, salt, 1/2 tsp lemon zest and 1/4 cup sugar until creamy.
Step 4: On low speed, beat in flour until crumbly.
Step 5: Beat in about 1 tablespoon lemon juice until dough just holds together.
Step 6: Press dough into bottom of prepared pan.
Step 7: Refrigerate 15 minutes.
Step 8: Heat oven to 350°.
Step 9: Bake crust until golden, 20 to 25 minutes.
Step 10: Beat cheese with 2/3 cup sugar until smooth.
Step 11: Beat in eggs, 1/2 tsp lemon zest and 2 tbs. lemon juice.
Step 12: Pour over crust.
Step 13: Bake until cheesecake is firm and top puffs, 35 to 40 minutes.
Step 14: Cool completely.
Step 15: Refrigerate until cold.
Step 16: Let stand at room temperature 1 hour before cutting.
Step 17: Lift cheesecake out of pan using foil as handles.
Step 18: Cut into triangles. (I cut into 32 tiny squares)