Angela DealeCheesecake squares with fresh fruit
I love a good, rich, and dense cheesecake, but it's not something I make often. Most cheesecakes use 16 to 24 ounces of full-fat cream cheese, which in itself is delicious yet sinful; add in the butter and sugar, plus any other fillings, toppings, or sauces, and the base (often a cookie or graham crust), and you've got a heck of a calorie-laden dessert. Not to mention that I usually don't make cheesecake unless I have enough people to serve it to; leftover slices of cake in my fridge are not a good idea. 
An alternative to making a full-fledged cheesecake is to use the same basic ingredients to make a smaller pan of cheesecake squares. This is a (relatively) light cheesecake dessert, mildly sweet and creamy rather than dense. Instead of a cookie crumb crust, the squares are offset by a golden, slightly chewy base that incorporates the surprise ingredient of chopped walnuts. A few pieces of fresh fruit makes a delicious and pretty way to serve the squares.
Ingredients* (Makes 9 servings)
Directions
General cheesecake tip/rules still hold: always use room-temperature cheese--don't stick it in the microwave to melt it!--and use full-fat cheese for best results. (I have, however, used part full-fat and part 'light' cheese in traditional cheesecakes, with success. It does depend on the proportions.) Don't overcook the cake; if the centre seems a bit jiggly while the rest of it is set, the cake is done.
An alternative to making a full-fledged cheesecake is to use the same basic ingredients to make a smaller pan of cheesecake squares. This is a (relatively) light cheesecake dessert, mildly sweet and creamy rather than dense. Instead of a cookie crumb crust, the squares are offset by a golden, slightly chewy base that incorporates the surprise ingredient of chopped walnuts. A few pieces of fresh fruit makes a delicious and pretty way to serve the squares.
Cheesecake square with kiwi and strawberry
Ingredients* (Makes 9 servings)
- 1/3 cup butter, softened
- 1/3 cup brown sugar, packed but not too firmly
- 1/3 cup chopped toasted walnuts
- 1 cup sifted all-purpose flour
- 4 tbsp white sugar
- 12 ounces cream cheese
- 1.5 tbsp lemon juice
- 3 tablespoons milk
- 1.5 large eggs (or equivalent, where one large egg = 1/4 cup)
- 1/3 tsp vanilla extract
Directions
- Preheat oven to 350 degrees F.
- Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly.
- Press pastry mixture into a greased 9" square pan and bake for 12 to 15 minutes. Let cool on rack.
- Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust.
- Bake for 25 to 30 minutes. Let cool on a wire rack and chill.
- Cut squares and serve with fresh fruit.
A closer look at the cheesecake squares.
General cheesecake tip/rules still hold: always use room-temperature cheese--don't stick it in the microwave to melt it!--and use full-fat cheese for best results. (I have, however, used part full-fat and part 'light' cheese in traditional cheesecakes, with success. It does depend on the proportions.) Don't overcook the cake; if the centre seems a bit jiggly while the rest of it is set, the cake is done.
Anne-