Anise Cheesecake Squares

By The Canadian Living Test Kitchen

29 people added this to their Recipe Box

This recipe makes 24 squares servings

Nutritional Info
Per square: about	-
cal	244244 cal
pro	4 g4g pro
total fat	18 g18g total fat
sat. fat	11 g11g sat. fat
carb	17 g17g carb
fibre	00 fibre
chol	72 mg72mg chol
sodium	186 mg186mg sodium
% RDI:	-
calcium	44 calcium
iron	66 iron
vit A	1717 vit A
folate	66 folate

This cheesecake, baked in a rectangular pan, suits buffets to a T. Just cut the squares and arrange on a festive platter. To dress up the squares, a little oval of whipped cream wouldn't be amiss, especially if you call on the licorice flavours of the cheesecake by adding a splash of sambuca. Then add a sprinkle of candy-coated fennel seeds (available in South Asian groceries) or thinly sliced pastel and black licorice allsorts. Or focus on the chocolate and serve with a pitcher of Silky Bittersweet Chocolate Sauce.

Ingredients

2 cups chocolate cookie crumbs 2 2cups cupschocolate cookie crumbs
1/2 cup butter , melted1/2 1/2cup cupbutter, melted
3 3pkg (each 8 oz/250 g) pkg (each 8 oz/250 g)cream cheese, softened
1 cup granulated sugar 1 1cup cupgranulated sugar
3 eggs 3 3eggeggs
1 cup sour cream 1 1cup cupsour cream
3 tbsp sambuca liqueur 3 3tbsp tbspsambuca liqueur
3/4 tsp ground aniseed 3/4 3/4tsp tspground aniseed

Preparation

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper to extend 1 inch (2.5 cm) above long sides; set aside.

In bowl, combine cookie crumbs with butter until moistened; spread in prepared pan, pressing firmly. Bake in centre of 350°F (180°C) oven until firm, about 10 minutes. Let cool.

In large bowl, beat cream cheese with sugar until smooth; beat in eggs, 1 at a time, just until smooth. Add sour cream, sambuca and aniseeds; beat just until smooth. Pour over crust. Bake in centre of 300°F (150 °C) oven until edges are set and centre is still jiggly, about 35 minutes. Let cool to room temperature on rack. Refrigerate until cold, about 2 hours. (Make-ahead: Cover and refrigerate for up to 3 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.)

Using paper handles, lift cheesecake onto cutting board. Cut into 2-inch (5 cm) squares, wiping knife with damp cloth between cuts.

Additional information : Tip: Use mortar and pestle or clean coffee grinder to grind aniseeds. If crushing your own chocolate wafer cookies instead of buying them, add 1 tbsp (15 mL) granulated sugar.

Source : Canadian Living Magazine: December 2006