Black & White cheesecake squares

By teresafu

Ingredients

• 2 cups plus 2 tablespoons all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 oz.(2 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 8 oz. cream cheese, softened
• 1/2 cup confectioners' sugar

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 325. Line a 9-by-13-inch baking dish with baking paper, leaving a 2-inch overhang on both long sides. Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and sugar with a mixer until smooth. 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 just incorporated. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack. Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep in the fridge for three days.