Hotcheesesquares Recipes

CHEESE SQUARES APPETIZER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the eggs into a food processor, and process until light and frothy. Add Cheddar cheese, onion, and jalapeno peppers, and process until smooth. Pour into an ungreased 8x8 inch baking pan.
• Bake in the preheated oven until set, 25 to 30 minutes. Cool for 5 minutes; cut into squares to serve.

HOT CHEESE SQUARES

Steps:

• Lightly spray a 13 X 9 X 2 inch baking dish.
• Beginning with the cheese, layer the first five ingredients in the order listed.
• Pour the beaten eggs over the layered mixture and sprinkle with garlic salt.
• Bake at 350 degrees for 10-15 minutes (until just set and the edges are lightly brown).
• Remove from oven and cool for 20 minutes before cutting into squares.
• To re-heat any leftovers, wrap lightly with a damp paper towel and microwave for 5-10 seconds.

COTTAGE CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine cottage cheese, Swiss cheese, eggs, onion, bread crumbs and spinach. Transfer to an 8x8 inch baking dish.
• Bake in preheated oven for 40 minutes. Let stand 10 minutes before cutting into squares.

LEMON CHEESECAKE SQUARES

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a 9-by-13-inch cake pan with the baking spray and line with parchment paper, allowing at least 2 inches of overhang on the two long sides. Lightly coat the parchment with the baking spray.
• Combine the cookie crumbs, sugar, lemon zest and salt in a food processor or gallon-size resealable plastic bag. Add the melted butter and pulse until evenly moistened. Press the mixture about 1 inch up the sides of the prepared cake pan, then press to cover the bottom evenly. Bake until the edges just become golden and the crust is fragrant, 8 to 9 minutes.
• Meanwhile, prepare the filling.
• For the filling: Beat the cream cheese in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes, scraping the bowl as needed.
• Use your fingers to rub together the sugar, lemon zest and salt in a small bowl until the mixture is fragrant. Gradually add the sugar mixture to the cream cheese on low speed, then raise the speed to medium and beat until smooth, about 30 seconds. Scrape the bowl, then beat for another few seconds to combine.
• Mix in the lemon juice and vanilla on low speed until combined. Mix in half of the beaten eggs and until combined, about 30 seconds. Scrape the bowl and paddle well and then mix in the remaining half of the beaten eggs on low speed just until combined.
• Pour the batter over the freshly baked warm crust and spread smooth. Place the lemon curd in a resealable plastic bag and snip a corner. Pipe lines of the lemon curd across the batter (alternately, spoon small dollops of curd across the batter.) Use a toothpick to swirl the curd and batter together slightly.
• Place the baking pan in a slightly larger baking pan or roasting pan. Place in the center of the oven. Very carefully pour about 1 inch of steaming hot water into the larger pan to create a water bath. Gently slide the oven rack back in place and close the door. Lower the oven temperature to 325 degrees F and bake until the center barely jiggles, 42 to 45 minutes. The temperature at the center of the cheesecake should be about 150 degrees F.
• Once baked, turn off the oven, prop open the door and allow the cheesecake to cool down inside the oven for 45 minutes. Remove to a cooling rack to cool completely before refrigerating for at least 4 hours or overnight.
• To serve, use the parchment overhang to pull the cheesecake out of the pan. Peel down the sides of the parchment and cut into 24 bars. Serve immediately or store tightly covered for up to 3 days.

CHEESECAKE SQUARES

Steps:

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

CHEESECAKE SQUARES

Steps:

• Preheat oven to 300F; spray 8x8 pan with non-stick pan spray, set aside.
• In food processor, combine brown sugar, nuts, and flour.
• Add melted butter& blend until crumbly (or combine all with a pastry blender).
• Reserve 3/4c for topping; press remainder firmly in prepared pan.
• Bake for approx 10-12 minutes.
• Meanwhile beat cream cheese and sugar in a medium bow; add remaining ngredients and beat until smooth.
• Pour cheese mixture onto crust; top with reserved crumbs and bake another 25-30 minutes.
• Cool; cut into squares.