Calamansi Cheesecake Squares
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 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
Description
This recipe creates cheesecake squares starting with a graham cracker crust made from crumbs mixed with flour, brown sugar, salt, and cold butter, pressed firmly into a pan and baked briefly to set. The cheesecake filling combines softened cream cheese and sugar beaten smooth, then eggs are added carefully at low speed to avoid excess air. Flour, calamansi juice, and baking powder are folded in to provide structure and a bright citrus tang from the calamansi. After pouring over the crust, the cheesecake is baked until set and allowed to cool thoroughly before slicing.
The resulting texture is creamy and firm enough to hold squares without crumbling. The calamansi juice imparts a tartness that balances the sweetness, evoking a citrus flavor similar to lime. This dessert is good chilled, and dusting with powdered sugar before serving adds a delicate sweetness on top.
Using aluminum foil with an overhang aids in removing the cheesecake from the pan cleanly. Pressing the crust compactly with a flat-bottomed glass helps it hold together well. Avoid overmixing the batter to prevent cracks from air bubbles. Chilling the cheesecake at least two hours or overnight makes slicing neater. These cheesecake squares are well suited as a refreshing citrus dessert for gatherings or everyday treats.
Ingredients
For the Graham Cracker Crust
- ⅔ cup graham cracker crumbs
- ½ cup flour
- ¼ cup brown sugar
- ¼ teaspoon salt
- ¼ cup butter cold
For the Cheesecake
- 1 package cream cheese 8 ounces, softened
- 1 cup sugar
- 2 egg
- 2 tablespoons flour
- ¼ cup calamansi juice
- ¼ teaspoon baking powder
- powdered sugar
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 pan with foil overhang for easy cheesecake removal after baking.
- Pack crust tightly using a flat-bottomed glass to ensure a firm base.
- Beat cream cheese and eggs at low speed to avoid incorporating excess air, preventing cracks.
- Refrigerate cheesecake for at least 2 hours or overnight to set fully before cutting and serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
