Saturday, March 20, 2010
Black and White Cheesecake Squares
2 cups plus 2 Tbsp. all purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
10 oz (2.5 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2, 1/2 tsp. vanilla extract
8 oz cream cheese, softened
1/2 confectioner's sugar
1. Preheat oven to 325. Coat a 9x13 inch baking pan with cooking spray. Line dish with parchment, leaving a 2 inch overhang on both long sides, then spray parchment.
2. Sift flour, cocoa, baking soda, and salt into 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 the bowl. Reduce speed to low, add flour mixture. Increase speed to medium, beat until incorporated.
3. 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 eges are puffed, about 25 minutes. Let cool in dish on wire rack.
4. Mix cream cheese, confectioner' sugar and remaining egg and 1/2 tsp. vanilla in a medium bowl. Spread over cooled base, crumbled reserved dough on top. Bake until filling is set about 25-30 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.