GANACHE-TOPPED
CHEESECAKE SQUARES
This recipe has been archived for a long time. Thought I would share it today in case I forget to share it!
Enjoy the creamy deliciousness of rich cheesecake with the added sweetness of chocolatey ganache. The rich ganache and the sweet, tangy and creamy cheesecake create an out-of-this-world indulgent treat. Ganache-Topped Cheesecake Squares can make any event feel special, whether it’s a date night, a girls’ night in, or a birthday party, these irresistible treats will impress your guests and satisfy your sweet tooth.
The addition of sour cream and heavy cream or whipping cream is what makes the cheesecake filling so creamy good! Sticking with liquid sweetener keeps the carbs low; however, that said, you can always use your own favorite sweetener - just do a taste test to make sure the cheesecake batter tastes sweet to you. Remember the baked product will be less sweet.
Such an easy cheesecake square recipe! I have made it even easier, so that if you do not wish to make one of my bake mixes, you may use the almond flour and oat fiber option.
This recipe is perfect for novice bakers who want to create a stunning dessert without spending hours in the kitchen. Follow these simple steps to make ganache-topped cheesecake squares.
Don't let the layers in this dessert scare you off. They are so easy and quick to make. I used large eggs. In fact, I always do - in all my recipes.
I used vanilla extract; however, if you would like to change up the flavor of the cheesecake filling, use maple extract, or half the amount in almond extract.
I prefer to mix the cheesecake filling in my food processor as that makes sure I get the smoothest possible result.
When you don't feel like making a cheesecake and using a bundt pan, these easy cheesecake squares are an exquisite and scrumptious option.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
MORE CHEESECAKE SQUARE RECIPES
Sour Cream Pumpkin Cheesecake Bars
Cream Cheese Pumpkin Bars with Caramel Topping
Crust:
13/4 cups Gluten-Free Bake Mix 2, (425 mL)
OR almond flour PLUS 1 tbsp oat fiber (15 mL)
1/2
cup butter, melted (125 mL)
Liquid sweetener to equal 2/3 cup sugar (150 mL)
1/4 tsp salt (1 mL)
Filling:
16 oz cream cheese, softened (500 g)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 eggs
1/3
cup sour cream (75 mL)
1/3
cup heavy cream (75 mL)
1 tsp vanilla extract (5 mL)
Ganache Topping:
1 cup sugar-free chocolate chips (250 mL)
3/4
cup heavy cream (175 mL)
Preheat the oven to 375°F (190°C).
Crust: In medium bowl, measure Gluten-Free Bake Mix 2, OR alternative. In small bowl, combine melted
butter, liquid sweetener and salt. Stir
into dry ingredients. Press into 12 x 8
inch (30 x 20 cm) glass baking dish. Bake 10 minutes.
Filling: In food processor, or in bowl with mixer,
process cream cheese with liquid sweetener until smooth. Add eggs one at a time, while
processing. Then add sour cream, heavy
cream and vanilla extract; process until smooth. Pour over prepared crust. Bake 17 to 20 minutes, or until set. Allow to cool.
Ganache Topping: In double boiler or in nonstick saucepot,
combine chocolate chips and heavy cream.
Allow chocolate to melt while stirring and let cool (but it should still
be pourable). Pour over cooled cheesecake.
Yield: 18 servings
1
serving
201.5
calories
3.2
g protein
17.3
g fat
0 g fiber
3.4
g net carbs
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