Best Seafood Cheesecake Squares Recipes

CHEESECAKE BARS

Steps:

• Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
• Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
• Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
• Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
• Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
• Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
• Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

SEAFOOD CHEESECAKE SQUARES

Steps:

• 1. Heat oven to 325^. Spray the sides of a 9x13-inch cake pan. Set aside. --- Place crust ingredients, except butter into a food processor with steel chopping blade. Pulse until it becomes fine crumbs. While machine is running, drizzle in the melted butter.
• 2. Pour mixture into the bottom of the prepared pan. Press down crumb mixture evenly. Bake for 8-10 minutes or until lightly golden. Cool completely before filling.
• 3. Filling:(wipe clean food processor with paper towel) Into the bowl of the food processor place the first 11 ingredients. Process mixture until smooth and well blended. Pour mixture into a medium bowl and fold in remaining ingredients. Pour over cooled crust and bake for 20-25 minutes or just until the center barely juggles.
• 4. Remove and cool for at least 1 hour before refrigerating; then refrigerate for 4 hours before serving. May be made up to 2 days in advance. Keep refrigerated. Cut into squares and place a dollop of sour cream on top of each piece with a small sprig of fresh dill and a piece of shrimp. For appetizer this will make 32 servings.
• 5. To make only a salmon appetizer: Replace the shrimp, crab and smoked salmon with a total of 1 pound of smoked salmon, finely chopped. Garnish the top of each piece with sour cream and salmon caviar or sour cream with capers and finely diced red onion.

SEASHORE CHEESECAKE

Steps:

• Combine the brown sugar and graham crackers in a food processor and process until finely ground. Remove 1/3 cup and set aside. Add the butter to the remaining mixture and pulse until well combined. Press into an even layer in the bottom of a 9-inch springform pan and place in the freezer.
• Beat the cream in a medium bowl with an electric mixer until stiff peaks form; set aside. Beat the cream cheese and confectioners' sugar in a large bowl with an electric mixer until smooth, about 4 minutes. Add the sour cream, lemon juice, vanilla and salt and beat until well combined. Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined.
• Spoon the cream cheese mixture into the pan on top of the crust. Smooth the top with a metal offset spatula and, using the back of a spoon, press some of the mixture up to create a wave that is about 1 inch tall and 3 inches long in the middle of one side of the cake. Cover loosely with plastic wrap and refrigerate for 24 hours to fully set.
• An hour before you are ready to serve the cake, put 1/2 cup of the blue drink in a heatproof measuring cup and sprinkle the gelatin over to let it bloom. Bring the remaining blue drink to a boil either in the microwave or on the stove, then stir it into the measuring cup until clear. Let cool completely to room temperature, about 30 minutes.
• Gently press the nonpareils into the top of the wave. Pour half of the blue mixture into the pan and return to the refrigerator until set, about 10 minutes. Fill with the remaining blue mixture. Chill until set, about 10 minutes more.
• Sprinkle the remaining graham cracker crumb mixture over a section of the blue to create a beach. Place one teddy bear cracker in each gummy peach ring and place them on the blue section. Cut a piece from the flat taffy candy strip, shape into a surfboard and cut a slit in the middle. Put a teddy bear into the slit so it is standing up and place at the base of the wave. Use the remaining piece of taffy to create a pool float and put a teddy bear on it nearby. Lay the candy tape pieces on the beach as towels and place one teddy bear on each. Insert a paper drink umbrella near them. Decorate the seashore with the blue and green candy (as sea glass), gummy starfish and beach ball.

CHEESECAKE SQUARES

Steps:

• Preheat oven to 300F; spray 8x8 pan with non-stick pan spray, set aside.
• In food processor, combine brown sugar, nuts, and flour.
• Add melted butter& blend until crumbly (or combine all with a pastry blender).
• Reserve 3/4c for topping; press remainder firmly in prepared pan.
• Bake for approx 10-12 minutes.
• Meanwhile beat cream cheese and sugar in a medium bow; add remaining ngredients and beat until smooth.
• Pour cheese mixture onto crust; top with reserved crumbs and bake another 25-30 minutes.
• Cool; cut into squares.

CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
• Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
• To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
• Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

CHEESECAKE SQUARES

Steps:

• 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.