Cheesecake Squares

 

Ever wanted to bring something to a potluck that would stir up a craze, and leave them talking about it for months?!  This is the one recipe that will do that.  The crust tastes like shortbread, the cream cheese is super light, and the topping is sweet and delicious! You can change it up and add whatever fruit you'd like, but both the mango & guava are the best.  I'll show you two ways, one with fresh fruit and the other with just the juice.  I like more cream cheese than fruit, but if you like a lot of fruit on your cheesecake, double your cubed fruit measurements. 

SHORTBREAD CRUST

ingredients:
2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup butter (cold; cut into cubes)
1/2 vanilla bean

method:
It is important that your butter is cold, so don't bring it out of the refrigerator until you are ready. 

Put flour, sugar, salt, and butter into the bowl of a stand mixer.  Run the blade of a knife along your vanilla bean and scrape out as many vanilla seeds as possible (reserve seed pod).  Scrape it off into your bowl, or onto your paddle attachment.  Beat together until flour is just combined.  Chunky flecks of butter is what you want to see.  A smooth dough means it has been overbeaten. 

 

Press dough into a greased 9x13" pan, and dock it using the tines of a fork.  This will help to prevent your dough from puffing up too much.  Store in the freezer for 10-15 minutes, or refrigerator for half an hour.  Preheat your oven to 400 degrees.  Place pan directly from the freezer to the oven.  Bake for 18-20 minutes, or until the edges have browned nicely.  Cool completely on a rack, then return to the freezer or refrigerator to get cold.

 



 CREAM CHEESE FILLING

ingredients:
16 oz. cream cheese
1/3 cup granulated sugar
1/2 vanilla bean
8 oz. Cool Whip or other brand whipped topping (do not use whipped cream)

method:

Beat cream cheese in a stand mixer until fluffy.  Add sugar and the seeds of the vanilla bean (reserve seed pod), and beat again until smooth.  Remove bowl from mixer and fold in entire tub of Cool Whip by hand.  Spread over cold crust, and refrigerate until ready to use. 

MANGO TOPPING (fresh fruit topping)

ingredients:
1 cup water
1 envelope Knoxx unflavored gelatin
1/2 cup sugar
1 tablespoon lemon juice
reserved vanilla pods
4-6 cups cubed mango (cold)

method:
Measure out 1/2 cup of cold water, and sprinkle gelatin slowly over entire surface, being sure not to pour it into a clump.  DO NOT MIX, allow the gelatin to slowly dissolve into the water.  Heat up the other 1/2 cup of water along with the sugar, lemon juice, and vanilla pods until the sugar dissolves.  Strain and pour hot mixture in with the gelatin, and allow to sit until the gelatin has dissolved completely. 

Pour gelatin mixture over cold mango, and mix gently. Allow to sit for 10 minutes.

 Spoon mango over cheesecake with a slotted spoon and spread over entire surface.  If you want to add the juice to fill in the spaces, you can.  It will gelatinize in the refrigerator.  Place in the refrigerator for 2 hours before serving.  Cut into squares.   

GUAVA TOPPING (fruit juice topping)

ingredients:
2 cups guava juice or nectar
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon LorAnn guava flavoring (optional)
1 drop Electric/Neon Pink food gel
reserved vanilla pods

method:

 
In a heavy-bottomed pot, heat up all ingredients together on medium high heat.  Stir constantly until it has thickened into a hot pink gel.  Pour onto a flat plate, cover with plastic wrap, and refrigerate for 1 hour or until completely chilled. 

Whip up guava gel to loosen the consistency, and spread over cheesecake.  Refrigerate again for 2 hours to reset before serving.  Cut into squares.