Calamansi Cheesecake Squares
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Chill
8 hrs
-
Total Time
8 hrs 40 mins
-
Servings
9 Servings
-
Calories
314 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
International
Calamansi Cheesecake Squares
Report
Rich, creamy, and full of citrusy calamansi flavor, these luscious calamansi cheesecake bars are easy to make and delicious for after-meal dessert or anytime you need a sweet treat.
Share:
Ingredients
For the Graham Cracker Crust
- ⅔ cup Graham cracker crumbs
- ½ cup flour
- ¼ cup brown sugar
- ¼ teaspoon salt
- ¼ cup cold butter
For the Cheesecake
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons flour
- ¼ cup calamansi juice
- ¼ teaspoon baking powder
- powdered sugar
Add to Shopping List
Instructions
- Line an 8 x 8 baking dish with foil, leaving about a 1-inch overhang on sides. Preheat oven to 350 F.
- In a bowl, combine graham cracker crumbs, flour, brown sugar, and salt. Stir until well-dispersed.
- Add butter and using two knives or pastry cutter, cut butter into the flour until the mixture resembles coarse crumbs.
- Transfer graham cracker mixture into the prepared pan. Using hands, press crumbs onto the bottom of the pan. Use a flat-bottomed glass to press the mixture evenly and to ensure the crust is well compacted.
- Bake for about 8 to 10 minutes.
- In a large bowl, combine cream cheese and sugar. Using a hand mixer, beat until smooth and creamy.
- Add eggs, beating at low speed after each addition.
- Add flour and stir well.
- Add calamansi juice and baking powder. Stir until well-combined.
- Pour over the crust and spread evenly with a spatula.
- Bake for about 25 minutes or until the center is set.
- Remove from heat and allow to cool for about 1 hour. Refrigerate for at least 2 hours or overnight until completely chilled and set.
- Dust top with powdered sugar just before serving and cut into squares.
Notes
- Line the baking dish with aluminum foil with about an overhang to make removing the cheesecake easier after baking.
- Pack the crust as tight and compact as possible with the bottom of a glass or measuring cup.
- Do not overmix and use low speed, as too much air in the batter can cause cracks or little craters on the surface of the cheesecake.
- Refrigerate the cheesecake for at least 2 hours or overnight until thoroughly chilled and set for easier cutting and serving,
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
78mg
(26%)
Sodium
247mg
(10%)
Potassium
93mg
(3%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
548IU
(11%)
Vitamin C
3mg
(3%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 78mg | 26% |
| Sodium | 247mg | 10% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 548IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
Gingerbread squares with plum jam and chocolate (Lebkuchen cookies)
German, International, Austrian, Polish
5.0
(9 reviews)
