1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
8 oz cream cheese softened
14 oz sweetened condensed milk 1 can
1 egg
2 tablespoons lemon zest
6 tablespoons lemon juice
5 tablespoons fine granulated sugar for brulee-ing, approximately
- Preheat oven to 350 degrees.
- Line an 8x8 glass dish with parchment paper and lightly spray with nonstick cooking spray.
- Set aside.
- In large bowl, combine butter, sugar, flour and vanilla until dough forms.
- Press evenly into the bottom of prepared dish.
- Set aside.
- In another bowl, whip cream cheese.
- Stir in sweetened condensed milk.
- Scrape sides and mix again.
- Pour in egg, lemon zest and juice.
- Mix until mixture starts to thicken, 20-30 seconds.
- Scrape sides and mix again briefly.
- Pour overtop cookie bottom and smooth the top.
- Bake 20-25 minutes or until cheesecake is set completely.
- Cool, then refrigerate.
- Cut into 16 squares and separate.
- Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar.
- Torch the tops until the sugar melts and turns an amber color.
- If you don't have a torch, place under the broiler
- Return squares to fridge until ready to serve.
