Preheat oven to 325.
Crust:
6 tablespoons butter, chilled
1 cup flour
1/4 cup packed light brown sugar
1/8 teaspoon salt
In a food processor, blend together
crust ingredients until the mixture is tiny, fine pieces.
Spread the mixture into 9x13 baking
pan and press evenly into bottom of the pan.
Bake for 12 minutes and remove from the oven.
Cream Cheese Layer:
16 oz. cream cheese, softened
1 cup sugar
2 eggs
1/4 cup milk
2 tablespoons lemon juice
1 teaspoon vanilla
Mix the cream cheese with mixer until
smooth. Add sugar and mix well. Add the rest of the ingredients and mix until
smooth. Pour over warm crust. Bake for 15 minutes. Remove from oven and turn the temperature
down to 300.
Lemon Layer:
4 large eggs
1 1/2 cups sugar
3/4 cup lemon juice
1/3 cup flour, sifted
Whisk together eggs and sugar until
well combined. Stir in lemon juice and
flour. Pour over semi-baked cheesecake
(it’s okay if it breaks up the cheesecake…it is wonderful marbled!). Bake at 300 for 25-30 minutes. Remove from oven and sprinkle top with
powdered sugar (optional). Cool until
room temperature (about 1-2 hours).
Refrigerate. Serve warm or cold.
