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Category: Cheesecake
Prep Time: Cook Time: Total Time:
vegetable oil cooking spray
2 cups plus 2 Tbsp all-purpose flour
3/4 cup unsweetened Dutch-process cocoa
powder
1 tsp baking soda
1/2 tsp salt
10 ounces (2 1/2 sticks) unsalted butter,
softened
2 cups granulated sugar
3 large eggs
2 1/2 tsp pure vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
Preheat oven to 325. Coat a 9-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhand on both sides, then spray parchment.
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 tsp 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 tsp 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 p to 3 days.
makes 24
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Black-and-White Cheesecake Squares
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
vegetable oil cooking spray
2 cups plus 2 Tbsp all-purpose flour
3/4 cup unsweetened Dutch-process cocoa
powder
1 tsp baking soda
1/2 tsp salt
10 ounces (2 1/2 sticks) unsalted butter,
softened
2 cups granulated sugar
3 large eggs
2 1/2 tsp pure vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
Preheat oven to 325. Coat a 9-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhand on both sides, then spray parchment.
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 tsp 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 tsp 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 p to 3 days.
makes 24
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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