Easy Cheesecake Squares

Everyone needs a good cheesecake recipe.  I've tried many recipes but found that 4 blocks of cream cheese and springform pans are fine when you need dessert for 12 people but really, how often does that occur?  I have the easiest baked cheesecake recipe.  It's light and fluffy and not overly sweet.  You can have it either as a chocolate or vanilla filling.  You can make the crust with chocolate Oreo crumbs or regular graham wafers.  You can serve whatever toppings you want or happen to have on hand at the time.  The beauty of this recipe is it can be made ahead and refrigerated for days or frozen for months ahead of time.  Just pull out when you need it.

Easy Cheesecake Squares

Easy Cheesecake Squares

                     

Crust

1½ c. graham wafer crumbs or oreo chocolate crumbs

⅓ c. butter, melted

Cheesecake

1 bar (8 oz) cream cheese

1 c. sour cream

1 tablespoon cornstarch

½ c. white sugar

2 large eggs

1 teaspoon vanilla

Chocolate Cheesecake version : add ⅓ c. cocoa (either regular or Dutch
                                                    Process) and increase sugar to ¾ c.

Topping of your choice:  strawberries, blueberries, jam, chocolate ganache (as shown), crumbled Oreos, lemon curd are a few suggestions

1. In an 8 inch square pan, line the bottom with parchment paper.
2. For crust:  Melt butter in medium bowl.  Add crumbs and stir to combine.  Pour into prepared pan and press evenly over the bottom.
3. For cheesecake:  In mix master or food processor, blend cream cheese and sour cream until smooth.  Add rest of ingredients and blend again until well combined.
4. Pour onto crust and spread evenly.  Lift the pan up a few inches with both hands and drop onto counter (Assuming its not glass!  If it is use a towel under it).  Do this again.  This helps remove any large bubbles from the batter.
5. Bake at 325℉ for 35 to 40 minutes.  Test with a toothpick.  If it comes out clean, it's done then remove from oven.  If there is wet dough attached, leave in the oven a few minutes longer and test again.  Let cool and put into refrigerator for at least 1 hour.  You can do this ahead and leave it in the refrigerator for up to 2 days.
6. Slice and add your choice of toppings.

               
                                                        

Dulce de Leche Creme Brûlée

Before you go any further...yes, this is a recipe for the instant pot.  If you don't have one then this recipe is not for you.  I had a request to include this recipe in my blog.  It has been devoured by everyone who has tried it and is often requested.  This recipe really only takes minutes to put together and can be made ahead.  The only complaint I've had is that the portions should be larger.  Be prepared to have company wanting to lick the jar clean.

Dulce De Leche Creme Brûlée

Dulce De Leche Creme Brûlée

                                                                                                 makes 6

1 large egg
2 egg yolks
½ c. dulce de leche
1¼ c. heavy cream (35%)
1 tsp vanilla extract
¼ tsp kosher salt or pinch regular salt

1. In a 4 cup measuring cup or medium bowl, whisk together the egg, yolks, dulce de leche until well combined.  Whisk in the cream, vanilla and salt.
2. Evenly portion the batter into 6 small canning jars (125 ml).  It should fill just to the line ½ inch from the top .  Loosely screw the lids on.  You don't want it tight.
3. Pour 1½ c. of water into the bottom of the instant pot or what ever your manufacturer recommends.  Place the trivet in the pot and carefully set the jars on top.  In mine, five fit around the circumference with one in the middle.  You may have to adjust depending on the size of your pot.
4. Secure the lid and set the machine on high for 3 minutes or if your pot is like mine after 3 minutes hit cancel and let naturally release for 15 minutes.  Depressurize the pot and open the lid.  Let cool.  Carefully remove jars and let them come to room temperature.  Place them in fridge for at least 2 hours.  You can also freeze them, pull them out when you need them and leave them overnight in fridge or a few hours at room temperature.  
5. When ready to serve.  Remove lid.  Lightly dab top of the creme brûlée with paper towel to remove any condensation. Evenly sprinkle with about a half teaspoon of white sugar and use torch to caramelize the sugar. If you don't have a torch, don't worry: Just serve it as is (just no brûlée) or with fruit and whip cream.  It'll still be delicious.

For you Anna!