Ingredients
- Crust:
- 1 cup (250 mL) Five Roses Heritage Pasta Flour
- 1/4 cup (60 mL) brown sugar, lightly packed
- 1/2 cup (125 mL) butter, softened
- 2 tbsp (30 mL) Break-Free Liquid Eggs, well shaken
Filling:
- 2 pkg (8 oz/250 g each) Canadian Cream cheese brick style, softened
- 2/3 cup (160 mL) Break-Free Liquid Eggs, well shaken
- 1/2 cup (125 mL) sugar
- 2 tbsp (30 mL) Realemon Lemon Juice
Directions:
- Preheat oven to 350 °F (180 °C).
Crust:
- Blend flour with sugar and rub butter into flour mixture using a rubber spatula. Use a fork to stir eggs into flour until crumbly. Pat dough into the bottom of a greased 9-in (23 cm) springform baking pan. Bake for 15 minutes or until golden.
Filling:
- Beat Canadian Cream cheese until very smooth. Mix in eggs, sugar and lemon juice. Spread into prepared crust. Bake for 30 minutes.
- Cool completely.
