Saturday, July 11, 2009

Black and White Cheesecake Squares

When Lizzy and the Doug were here a while ago Lizzy brought a recipe from her Martha Stewart mag that we tried out. We totally cheated. Instead of making the brownie part from scratch we used a brownie mix. So while I've posted the original recipe from Martha just know that we took a short cut. They turned out pretty good though.

Ingredients

  • Vegetable oil cooking spray
  • 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
  • 21/2 teaspoons pure vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar



Directions

    Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment. (We didn't do this part)


    Sift 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 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.


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