Black And White Cheesecake Squares Food

BLACK-AND-WHITE CHEESECAKE SQUARES

Steps:

• 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.
• 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.

BLACKBERRY CHEESECAKE SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
• Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
• For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
• Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
• For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
• In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
• Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
• When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

ULTRA CREAMY BLACK AND WHITE CHEESECAKE

Steps:

• 1. Arrange the oven racks in the center and lower third of the oven. Place a baking dish or roasting pan on the bottom rack and fill halfway with water. Preheat the oven to 325 degrees F.
• 2. Coat a 9-inch springform pan with nonstick cooking spray. Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until moist. Press the mixture into the bottom and slightly up the sides of the springform pan. Set aside.
• 3. Beat the cream cheese and remaining 1 1/2 cups sugar until creamy in the bowl of a standing mixer or using a hand mixer. Beat in the eggs 1 at a time until just incorporated. Beat in the sour cream, flour and vanilla. Reserve 3 cups of the batter (this does not need to be refrigerated) and stir the melted chocolate and almond extract into the remaining batter. (Don't worry if there are tiny flecks of chocolate in the batter, they will bake into the cheesecake.) Pour the chocolate batter over the crust. Bake the cheesecake on the center rack of the oven until the edges are just set but the center is still a bit jiggly, 30 to 35 minutes.
• 4. Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the center is slightly jiggly, another 40 to 45 minutes. Turn off the oven, open the door slightly and let the cheesecake cool 20 minutes. Remove and run a knife around the edge of the pan. Cool to room temperature and then chill overnight.
• 5. Before serving, let stand at room temperature for about 1 hour. Remove the sides of the pan. Garnish generously with white and semisweet chocolate curls.

CHEESECAKE SQUARES

Steps:

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

BLACK & WHITE CHEESECAKE BARS

Steps:

• Melt chocolate chips with butter. Stir in graham crumbs. Set aside 1/4 cup.
• Press remaining crumbs into an ungreased 13X9 inch pan.
• Beat cream cheese until smooth. Add remaining ingredients and mix until well combined. Pour over crust and sprinkle with reserved crumbs.
• Bake at 325 F for 25-30 minutes, or until lightly browned.
• Cool and refrigerate 3 hours or until completely chilled. Cut into bars and store in refrigerator.

BLACK-AND-WHITE CHEESECAKE SQUARES

Steps:

• 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.
• 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.

BLACK-AND-WHITE CHEESECAKE BARS

Steps:

• Spray a 9 x 13 baking pan with cooking spray.
• Line the pan with parchment paper, leaving a 2-inch overhang on the long sides, then spray the parchment with cooking spray.
• Sift flour, cocoa, baking soda and salt into a large bowl.
• In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until smooth.
• Add 2 eggs and 2 teaspoons of vanilla to the butter mixture and beat until smooth, scraping down the sides of the bowl as needed.
• Reduce the mixer speed to low and gradually add the flour mixture.
• Once all of the flour is incorporated, increase mixer speed to medium and beat until fully incorporated. The batter will be heavy!
• Preheat over to 325°F
• Set aside 1 cup of the cookie dough - cover and refrigerate.
• Press the remaining dough into the prepared baking pan.
• Chill for 30 minutes then bake until the base is set and the edges are puffed, about 25 minutes.
• Cool completely in the pan on a wire rack.
• Meanwhile, combine the cream cheese, confectioners' sugar, 1 egg and 1/2 teaspoon vanilla in a medium bowl.
• Spread over the cooled base.
• Remove the reserved cookie dough from the fridge and let it soften slightly.
• The cookie dough can be crumbled on top of the cheesecake layer or, if you prefer, you can use a pastry bag fitted with a large plain tip to pipe the dough in diagonal lines (going both ways) over the top of the cheesecake layer.
• Bake until the filling is set, 25-30 minutes.
• Let cool completely in the pan on a wire rack.
• Once cool refrigerate briefly then, using the overhanging parchment, lift the bars out. Trim the edges and cut into individual bars.
• Bars can be refrigerated up to 3 days in an airtight container.

BLACK 'N' WHITE CHEESECAKE BARS

Steps:

• In a microwave, melt chocolate chips and butter; stir until smooth., Stir in graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13x9-in. baking pan. , In a large bowl, beat cream cheese until smooth. Add egg and condensed milk; beat on low speed just until combined. Stir in vanilla. Sprinkle with reserved crumbs. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until lightly browned. Cool. Refrigerate 3 hours or until completely chilled. Cut into bars. Store in the refrigerator.

BLACK AND WHITE CHEESECAKE

Steps:

• MAKE CHOCOLATE CRUST:.
• Preheat oven to 250°F.
• Tightly wrap outside of 11" springform pan with heavy-duty aluminum foil.
• Mix together cookie crumbs and sugar in bowl.
• Add melted butter and stir until combined.
• Press mixture evenly into the bottom and sides of prepared pan.
• MAKE FILLING:.
• Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
• Gradually add sugar and beat until blended.
• Add vanilla and flour, mixing just until combined, at low speed.
• Add eggs one at a time, beating after each addition.
• Add yolks and half-and-half, beating until smooth.
• Stir in chopped solid ivory.
• Pour mixture into crust and smooth out top.
• Bake for 2 hours or until firm.
• Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more.
• Cool in pan on wire rack for 1 hour.
• Cover with aluminum foil and refrigerate at least 8 hours or overnight.
• MAKE CHOCOLATE GLAZE:.
• Place corn syrup, water, butter in saucepan over medium heat.
• Cook until butter is melted and mixture comes to a boil.
• Remove from heat.
• Add chopped chocolate and rum or rum extract and let stand 30 seconds.
• Whisk until smooth.
• Loosen edge of cheesecake with knife.
• Remove cake from springform pan.
• Spread chocolate glaze over top of cheesecake.
• Refrigerate 15 minutes to set glaze.
• Garnish with chocolate curls, if desired.
• Cut wedges and serve.

FAMILY CHEESECAKE SQUARES

Steps:

• Dissolve yeast in warm milk; add sugar and set aside. In a large bowl, cut butter into flour and salt. Add yolks and yeast mixture. Mix thoroughly. , Divide dough into two parts. Roll each piece to fit a 13x9-in. baking pan. Place one piece in pan. For filling, beat yolk, cream cheese, sugar and vanilla until smooth. Spread over dough and cover with remaining dough. Press lightly to seal edges around pan. Brush top with slightly beaten egg white and sprinkle with nuts. Cover and let rise in a warm place for 1-1/2 hours. , Bake at 350° for 30-35 minutes or until lightly browned. Cut into squares. Refrigerate leftovers.

BLACK AND WHITE CHEESECAKE BARS RECIPE

Steps:

• Preheat oven to 325 degrees.
• In a small microwaveable bowl, mix together chocolate chips and butter. Microwave in 30-second intervals, stirring in-between intervals until it is completely combined. Mix in graham cracker crumbs.
• Press chocolate chip mixture into the bottom of a greased 9x13 inch pan.
• In a large bowl, beat together cream cheese, egg, sweetened condensed milk, and vanilla.
• Pour the cream cheese mixture over the chocolate chip crust.
• Bake for 30-35 minutes or until lightly browned. Refrigerate until cool (about 3 hours). Cut into bars and serve.