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.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2006
MethodLine 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.
Nutritional facts Per square: about
- Sodium 186 mg
- Protein 4 g
- Calories 244.0
- Total fat 18 g
- Cholesterol 72 mg
- Saturated fat 11 g
- Total carbohydrate 17 g
- Iron 6.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 17.0