Cheesecake Squares

Actual conversation between Wes and I today about these cheesecake squares.

Me: Wes, what should I talk about in the blog? I’m writing about the cheesecake squares.

Wesley: Just say that they were effing delicious.

I don’t know about you, but I think that pretty much says it all.

If that isn’t enough reason for you to make these, maybe the fact that we took them to a party tonight and none of them made it home with us like we intended will push you over the top.

You will need…

For the Crust:

1 cup all-purpose flour

¼ cup packed light brown sugar

1 cup chopped pecans

1 stick butter, melted.

For the Filling:

2 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

3 eggs

1 teaspoon pure vanilla or almond extract

Fresh raspberries and mint leaves for garnish

Start by preheating the oven to 350 degrees F.

In a small bowl, combine the flour, brown sugar, pecans and butter.

Press the dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.

While the crust is baking, beat the cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer or in your stand mixer. 

Add the eggs and the extract and beat well.

When the crust is done, pour the filling over the crust and bake for an additional 20 minutes.

Let the cheesecake cool completely and cut into squares.

Garnish with a raspberry and a mint leaf and devour.

Love and Beer Floats

Angela

Blueberry Cheesecake Bars

I’m sure this will come as no shock to you, but I’m not a HUGE fan of the baking. Was it the gross lack of tasty treat recipes on the recipe page that gave me away?

The truth is I’d rather suck on a salt lick then a sweet sucker.

Well, that and the fact that I don’t enjoy the hurry up and wait that is involved with baking. Or the fat that attaches to my ass after I eat whatever comes out of the oven.

But, what would a bridal shower have been without sweets?

Poopy. That’s what.

So Maggie and I teamed up to get our bake on for Lish’s bridal shower a couple of weeks ago. These bars can best be described as what would occur if a blueberry muffin and a piece of cheesecake did the dirty and nine months later popped out a happy accident.

I guess in this case it would be forty minutes, not nine months. But you are a smart cookie and you get the picture.

Regardless of the gestation period, these happy accidents are delicious and BEAUTIFUL. Talk about a crowd pleaser.

You will need…

For the crust:

2 cups flour

1 cup butter

1/2 cup powdered sugar

For the filling:

2 Tablespoons sugar

2 teaspoons cornstarch

1 cup blueberries (fresh or frozen)

1/4 cup orange juice

1 (8-ounce) cream cheese at room temperature

1/2 cup sugar

1 Tablespoon flour

2 eggs

2 teaspoons orange zest

1 teaspoon vanilla

First, preheat your oven to 350 degrees F. Then combine the sugar, cornstarch, orange juice and blueberries in a small saucepan.

Cook the mixture over medium heat until it has thickened and has begun bubbling. Remove it from the heat and set it aside.

In a medium bowl or in your stand mixer, combine the flour, powdered sugar and butter in a mixer and mix it until the ingredients come together. Don’t worry, it is supposed to be crumbly.

Press the butter, sugar and flour mixture into a foil lined 9x13 baking pan. Bake the crust for 20 minutes.

While the crust is baking, cream together the cream cheese and sugar. Then add in the flower. Finally, add the eggs, vanilla and orange zest to the mix and combine until the mixture is relatively smooth.

Pour the cheese mixture over the freshly baked (not cooled) crust.

Spoon the thickened blueberries over the top of the cheese filling.

Using a knife, swirl the blueberries throughout the cheese filling to make a swirl effect.

Pop that bad boy back in the oven for 20 more minutes (still at 350).

When they come out of the oven, let them cool for at least an hour in the pan. After an hour you can either put them in the fridge for another hour or let them cool over night.

Cut them into cute little squares and serve.

I only got one bite of one and I was PISSED. Don’t let that be you. Your ass might not thank you, but your taste buds will.

Love and Beer Floats

Angela

Cheesecake with a Berry Reduction Sauce

On the Tenth Day of Treats, Eric’s Mother Sheri Gave to Me...

10 Pieces of Cheesecake

9 Magic Cookie Bars

8 Loafs of Banana Bread

7 Pieces of Shortbread

6 Apple Pies

5 Lemon Bars

4 Squares of Fudge

3 Butter Cookies

2 Pumpkin Pielets

And a recipe for Jewy Chewy Treats.

When I was little and my family would go out for a nice dinner, I would ALWAYS order the same thing. Cesar salad, a diet coke and cheesecake for dessert. It didn’t matter where I was, I could always seem to find my staples. Sometimes I would have to settle for diet pepsi, but I would survive.

So when Eric was telling me that his mom Sheri makes an amazing cheesecake, I decided I HAD to have that recipe! Lucky for me, she wasn’t stingy with it.

I decided my family’s holiday party was the perfect opportunity to try it out. My only mistake was not making two.

For the crust, you will need:
1 ¼ cups graham cracker crumbs (smashing them is a great stress release)
¼ cup sugar
5 tablespoons butter, melted

For the filling you will need:
2 blocks of cream cheese
2 eggs
½ cup sugar
1 teaspoon vanilla
1 tablespoon lemon zest

For the topping you will need:
1 cup sour cream
¼ sugar

For the berry reduction to finish it off:
1 pack of raspberries
1 pack of blackberries
1 cup sugar
1 cup brandy

I suggest making the cheesecake the day before and the reduction about 2 hours before you are going to serve the cheesecake.

Start by preheating the oven to 350 degrees. Then, mix the crust ingredients together and press them into a 9 inch pie plate. Bake for 6-7 minutes.


While the crust is baking, mix together the filling ingredients. Make sure your cream cheese is soft enough or you will have issues mixing. I am a dummy and I used a whisk, but I advise using a hand blender. If you don’t have one, get ready for sore arms.


When it is mixed, cover the crust and bake the filling or 20-25 minutes.


After it has finished baking, let it cool for 10 minutes. I failed at this because I don’t read directions. Read the directions!


While it is cooling, mix the sour cream and sugar for the topping. I know sour cream in a baked dish sounds weird, but it was delicious. Ask the 30 people that had to fight over crumbs of it.


When the cake has cooled, pour the topping over the cake and bake for an additional 10 minutes.
Finally, let it cool until the dish it is in is no longer warm and then place it in the fridge until it is ready to serve.


Two hours before you plan on serving the cheesecake, throw all the ingredients for the berry sauce in a saucepan and cook it on medium/low for 2 hours. All you have to do is stir every so often. Like, every 20 minutes or so. That’s it. Crazy right?




Crazy good!


Love and Beer Floats
Angela