Cristina Acosta ©2005, 2006, 2007
My grandmother Catalina Maria Ortiz de Acosta obtained this
recipe in the 1930’s and served this cookie for decades.
A concert pianist and piano teacher, her cheesecake cookeis
were the perennial favorite at every recital and holiday
reception. These delicious cheesecake cookies make "just
a bite' a reality. (Unless
you have to have "just one
more"!) Nuts give crunch and flavor to a butter cookie base
covered in a thin layer of cheesecake and sprinkled with a
crumb topping. They freeze beautifully, so you can serve them
for a spontaneous get-together. I’ve updated the recipe
with just a few changes.
Tools: Food Processor or
Vitamix or by hand, oven
Baking Pan: 8” x 8” x 2”
Yield: 16 aprox. 2” square cookies
Crust and Topping
-
1/3 c. real butter, softened to room temperature (get a
little extra butter to coat pan or use an oil spray).
- 1/3 c. dark brown sugar, packed
- 1 C. white flour
- ½ finely chopped nuts (walnuts or hazelnuts)
- ¼ C. granulated sugar
- 8 oz package cream cheese (full fat)
- 1 egg
- 2 T. milk
- 1 t. vanilla extract
-
2 T. White Balsamic vinegar (or substitute fresh lemon
juice)
Directions:
Preheat oven to 350 degrees.
Butter sides and bottom of pan.
Cream butter, brown sugar until light and fluffy.
Approximately 30 – 60 seconds. Add flour and nuts
and blend mixture to a consistency of crumbs. Set aside
¾ of a cup of the mixture. Press remaining mixture
into an 8” x 8” x 2” square pan. Bake
at 350 degrees for 15 minutes.
While crumb crust is baking
–
Combine granulated sugar, cream cheese, egg, milk, vanilla and
White balsamic vinegar. Beat until mixture is
smooth. Spread over baked crust. Sprinkle reserved
¾ cup of crumbs over the top. If you make the crust
ahead and it is cool, cook the filling for the longer time.
Bake at 350 degrees for 15
– 20 minutes.
Cool and cut into bars.
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