Lemon Cheesecake Squares

These come from Fine Cooking magazine issue no. 86. Zoe made them for my birthday "cake" this year. Delicious! Allow at least 5 hours to chill. The article says they travel well for summer picnics, wrapped in flattened muffin liners and kept cool.

Lemon Cheesecake Squares

9 graham crackers (about 5 oz.)
4 Tbs. unsalted butter, melted
1 lbs. cream cheese or neufchatel, at room temperature, cut in 1 in. pieces
3/4 cup sugar
3 Tbs. fresh lemon juice (from 1-2 lemons)
1 Tbs. finely grated lemon zest (from 1-2 lemons)
2 large eggs
1 recipe Lemon Curd:
1/2 cup fresh lemon juice (from 2-3 lemons)
1/2 cup sugar
2 large eggs
2 Tbs. unsalted butter, cut into pieces

For the crust: Cut two 8x16 in. strips of parchment. Put in an 8x8 baking pan (preferably straight-sided) so that they cross each other and the excess hangs over the pan's sides. Heat the oven to 325. Break the graham crackers into a food processor and process until finely ground. Add the melted butter and pulse until the mixture resembles damp sand. Transfer the crumbs to the lined pan and press them firmly and evenly into the pan. Set aside.

For the cheesecake: Rinse, dry and reassemble the food processor. Combine the cream cheese, sugar, lemon juice, and lemon zest. Process until smooth, about 30 seconds, stopping halfway to scrape the sides of the bowl. Add the eggs and process until perfectly smooth and blended, stopping to scrape the sides as necessary, about another 20 seconds. Pour into the prepared pan. Bake until sides are slightly puffed and the center is dry to the touch, about 40 minutes.

For the lemon curd: Set a fine strainer over a medium bowl. In another medium bowl, whish the lemon juice, sugar, and eggs until thoroughly combined and most of the sugar has dissolved. Pour the lemon mixture into a small, nonreactive saucepan. Cook over medium heat, stirring frequently with a wooden spoon or heatproof spatula until the curd is steaming but not boiling, thickened, and registers 175 degrees on an instant-read thermometer, about 3-7 minutes. Take the curd off the heat, add the butter, and stir until melted. Pour through the strainer and set aside.

To finish: When the cheesecake comes out of the oven, pour all of the curd onto the cheesecake and use an offset spatula to spread it evenly. Let cool to room temperature and refrigerate for at least 5 hours, preferably overnight. When thoroughly chilled, lift out of the pan using the parchment handles and onto a cutting board. Using a large, sharp knife, cut the cheesecake into quarters, then each quarter into 4 squares. Wipe the blade between cuts.