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Black & White Cheesecake Squares

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I don’t think that it is any great secret that I am a bit of a chocolate addict. Also, I spend a lot of my time perusing Pinterest. There is a little something I have noticed about Pinterest: the theory seems to be circulating the Internet that EVERYTHING is better with cream cheese. Frankly, I don’t disagree. That is why when I came across this little gem from Martha Stewart I was in the kitchen trying it out in no time.

Just a couple of little things. Chill these before you eat them. Much like a cheesecake these are better cold. I took a little nibble while they were only room temperature and I was none too impressed. A few hours in the fridge and they were delicious. Also, a whole cup of dough to crumble is a lot. I just nibbled on it while I was crumbling. What?! Waste not, want not.

 Black and White Cheesecake Squares

  •             2 cups plus 2 tablespoons all-purpose flour
  •             3/4 cup unsweetened Dutch-process cocoa powder
  •             1 teaspoon baking soda
  •             1/2 teaspoon salt
  •             10 ounces (2 1/2 sticks) unsalted butter, softened
  •             2 cups granulated sugar
  •             3 large eggs
  •             2 1/2 teaspoons pure vanilla extract
  •             8 ounces cream cheese, softened
  •             1/2 cup confectioners’ sugar

Preheat oven to 325 degrees. Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on both long sides, then spray foil.

Combine flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.

Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.

Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into squares.

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Cheesecake

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I love cheesecake. Also, I’m a purist. I don’t like strange flavors and I don’t like weird toppings. Just give me a whole, monster, 5-pound cheesecake that is dense as clay and I’m happy. However, baking a really good cheesecake can be finicky. There are things like water baths and checking to see if it is done, and the worst is when the cream cheese gets clumpy and gross and ruins your whole cake. Bleh. If any of these concerns sound familiar to you, get ready, cause I have a treat for you. This cheesecake is ridiculously easy. You just throw the filling into a blender and boom you have yourself a silky, smooth cheesecake. This recipe has a different crust than your usual graham cracker crust. Personally, I really like it but if you want to go with the original I don’t see any reason why you couldn’t.

Cheesecake

Ingredients:

Crust:

  • 1 ½ cup flour
  • 1 teaspoon baking powder
  • ¼ cup sugar
  • 1 stick butter, melted
  • 1 egg, slightly beaten

Cheesecake:

  • 16 ounces cream cheese, softened
  • 1 tablespoon flour
  • 2 eggs
  • 1 cup sugar
  • 1 ¼ cup milk

Preheat oven to 350 degrees. Spray a 10″ springform pan with PAM. WRAP the bottom and up the sides of the pan with a square of aluminum foil, to protect against any leaks. Make sure your springform pan is properly aligned and that it tightly seals when you snap the ring shut!

For crust: Sift together flour, baking powder and sugar. Mix together with butter and egg. Press the mixture along the bottom and slightly up the sides of the prepared pan.

For cheesecake: Place the cream cheese, flour, 2 eggs, sugar and milk into a blender and process on high for 3 minutes.  Pour into the prepared crust.

Bake for 55 – 60 minutes (mine took at least 15 minute longer because I was using a 9” springform). Cool and remove from springform.