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Black & White Cheesecake Bars

March 15, 2009 by pictureperfectcooking

I found this recipe in the latest Martha Stewart Living magazine.  I don’t use a lot of Martha Stewart’s recipes.  I have found in the past that a lot of them seem to be lacking a few instructions.  This one turned out good, except it needed to be cooked about 10 minutes longer than the recipe states, but that may have been because of my oven.  I will list the original recipe cooking time, but be aware that you may have to cook it a little longer for the middle to set up correctly. 

 

Vegetable oil cooking spray

2 cups plus 2 tablespoons all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

10 oz (2 1/2 sticks) unsalted butter, softened

2 cups granulated sugar

3 large eggs

2 1/2 tsp vanilla extract

8 oz cream cheese, softened

1/2 cup confectioners sugar

 

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Coat a 9×13” baking pan with cooking spray.  Line dish with parchment paper, leaving a 2 inch overhang on both long sides, then spray parchment.

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Sift flour, cocoa powder, baking soda, and salt onto a paper plate or in a bowl.  Cream butter and granulated sugar with a mixer until smooth.

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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.

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Reserve 1 cup of dough; cover and refrigerate.  Press remaining dough into bottom of prepared dish using a piece of wax paper.  Refrigerate for 30 minutes. Preheat oven to 325 and bake until base is set and edges are puffed, about 25 minutes.  Let cool.

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Mix cream cheese, confectioners sugar, and remaining egg and 1/2 tsp vanilla in a medium bowl.  Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25-30 minutes. (Remember, this may need to be extended for about 10 more minutes.) Let cool on a wire rack and then refrigerate for at least 1 hour or overnight.  Using the parchment paper, remove the bars from the dish and cut into small squares.  The bars will keep, covered and refrigerated, for up to 3 days.

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