Cheesecake Squares Recipe

5 7 5
Cheesecake Squares Recipe
Cheesecake Squares Recipe photo by Taste of Home
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Cheesecake Squares Recipe

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5 7 5
Publisher Photo
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + chilling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup ricotta cheese
  • 1-1/2 cups sugar
  • 4 large eggs
  • 1/4 cup butter, melted and cooled
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 2 cups (16 ounces) sour cream
  • Seasonal fresh fruit, optional

Directions

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. Yield: 20 servings.
Originally published as Cheesecake Squares in Country April/May 1996, p49

Nutritional Facts

1 piece: 209 calories, 12g fat (8g saturated fat), 82mg cholesterol, 97mg sodium, 19g carbohydrate (16g sugars, 0 fiber), 4g protein.

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup ricotta cheese
  • 1-1/2 cups sugar
  • 4 large eggs
  • 1/4 cup butter, melted and cooled
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 2 cups (16 ounces) sour cream
  • Seasonal fresh fruit, optional
  1. 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.
  2. 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.
  3. Chill several hours or overnight. Top each serving with fruit if desired. Yield: 20 servings.
Originally published as Cheesecake Squares in Country April/May 1996, p49

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Reviews forCheesecake Squares

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cathyet15a User ID: 7607347 14666
Reviewed Jan. 16, 2014

"These were fabulous. The family loved them."

MY REVIEW
shell7293 User ID: 5815824 31586
Reviewed Mar. 19, 2013

"quick and easy. I melted some leftover chocolate chips and drizzled over the top before baking."

MY REVIEW
sstetzel User ID: 158954 11449
Reviewed Dec. 15, 2012

"Did you use low fat cream cheese?  Sometimes that will make a difference. Was it just the first piece or two that came out hard or all of them?"

MY REVIEW
slaskowski User ID: 4229337 33304
Reviewed Dec. 15, 2012

"These were delicious with a little cherry pie filling or strawberry jam on top. My only problem was that the squares didn't come out of the pan very neatly. Any ideas? I chilled it overnight."

MY REVIEW
Fab4Gramma User ID: 5704160 23788
Reviewed May. 1, 2012

"One of the best cheesecakes, plus quick and easy. Great for a large group. Have the recipe handy because veryone will want it!"

MY REVIEW
[email protected] User ID: 1483591 4812
Reviewed Feb. 13, 2011

"This recipe is great! I have made this for large groups and it is the "perfect" dessert...Just a taste of delicious cheesecake!"

MY REVIEW
doribow User ID: 4553091 14664
Reviewed Dec. 14, 2009

"This recipe is wonderful! I made 3 batches for an anniversary celebration. I used blueberries and strawberries and my friends loved every bit of it. This is perfect for those who do not like deserts too sweet. Thanks for sharing!"

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