Wednesday, March 18, 2009

Wheat-Free Black & White Cheesecake Squares

I saw this recipe in this month's MS Living and decided to adapt it so that it could be wheat and gluten free. Since I had a bag of GF brownie mix from Trader Joe's in my pantry, I thought I would try and use it. The results were even better than anticipated. Ella went crazy. I also garnished the plate with strawberries which accented the dessert perfectly. Follow the above link if you would like to make the original recipe. Here is what I did...

Black & White Cheesecake Squares

1 batch of gluten/wheat free brownies
1/2 cup chocolate chips
1 large egg
1/2 teaspoon vanilla
8 oz. cream cheese, at room temperature
1/2 cup confectioner's sugar

Preheat oven to 350 degrees. Prepare brownie mix according to package instructions (or make your favorite recipe from scratch). Fold in chocolate chips. Spray a 8 x 8 baking dish with cooking spray. Reserve a cup of the prepared mix and place in the refrigerator. Spread the rest of the batter in the bottom of the dish. Bake for 20 minutes, until the base is set and the edges start to puff. Remove from oven and cool dish on a wire rack.

Meanwhile, mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into squares. Squares will keep, covered and refrigerated, for up to 3 days.

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