This recipe comes from a great book I got recently, ” The Clueless Baker“. The book is filled with great ideas not only for the young bakers but also for the more experimented ones. The recipes in this book are very easy to follow and I discovered unique ones that I really loved. If you want to try another recipe from this book, you should try this one I made the other day( Super Easy Lemon Bars ). Let me tell you, the lemon bars are AMAZING!
However, I am always looking for a cheesecake easy to make, but I never want to eat the whole thing by myself, so when I found this recipe for Cheesecake squares I was instantly interested to make it. As the book says, “You want a little cheesecake. Just a bite. So here. Make these” . So , I did…
Makes 24 squares and it is great for a potluck or a party.
- ⅓ cup(75g) butter
- ⅓ cup(67g) brown sugar
- 1 cup(125 g) all purpose flour
- ½ cup (125g) chopped pecans
- 8oz (225g) cream cheese
- ¼ cup(50g) granulated sugar
- 1 large egg
- 1 Tbsp(15 ml) lemon juice
- 1 tsp(5ml) vanilla extract
- Preheat oven to 350F(180C).
- You will need an 8 or 9inch square baking pan.
- Beat together butter and brown sugar in a medium bowl until creamy.
- Add flour and pecans and stir until you get a crumbly mixture.
- Press ONLY half the flour mixture into the bottom of the pan and reserve the remaining crumbs for later.
- Bake the crust for about 12-14 minutes, until just beginning to set at the edges.
- Remove from the oven and let cool for few minutes.
- Meanwhile prepare the filling.
- In a large bowl, beat the cream cheese and sugar with an electrical mixer until smooth.
- Add the egg, lemon juice and vanilla.
- Continue beating for another couple of minutes, until the mixture is creamy.
- Pour the mixture over the prebaked crust and sprinkle the top evenly with the reserved crumbs.
- Bake for 25 to 30 minutes until just set, but not browned.
- Let cool in pan before cutting into squares.
- Makes about 16 to 25 squares.
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