Anise Cheesecake Squares
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.
Servings: 24 squares
Ingredients:
| Nutritional Info | |
| Per square: about | - |
| cal | 244 |
| pro | 4 g |
| total fat | 18 g |
| sat. fat | 11 g |
| carb | 17 g |
| fibre | trace |
| chol | 72 mg |
| sodium | 186 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 17% |
| folate | 6% |
-
2 cups (500 mL) chocolate cookie crumbs
1/2 cup butter, melted
3 (125 mL) pkg (each 8 oz/250 g) cream cheese, softened
1 cup (250 mL) granulated sugar
3 eggs
1 cup (250 mL) sour cream
3 tbsp (50 mL) clear sambuca liqueur
3/4 tsp (4 mL) aniseeds, ground
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.
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »