Guys, I am sorry if I haven’t been posting recipes as often as usual these past weeks. I wish I can excuse myself and say, I was busy with work or just life in general. Sure, there have been family parties and holiday gatherings I had to attend to, special events and projects on the job that required a considerable chunk of my time. But the truth is, it was primarily me having a major case of writer’s block. Every time I get on the computer to post a recipe, I find myself lost, wrangling with words. I hope I rediscover my blogging mojo soon, like, right now, as Christmas is just around the corner and I do have a good number of festive dishes lined up.
Holiday recipes. Yes, I have a quite a few all done and ready to go. Paella, crema de fruta, chicken galantina and puto bumbong, to name a few. But first, let me start off with this calamansi cheesecake bars. Rich, creamy and tangy, these luscious treats deserve to be the center of your festivities. I made a batch last weekend, meaning to bring them to a couples-only potluck we were invited to, but G and I pounced on slice after slice as soon as they were set enough to savor. We ended up buying a tub of KFC fried chicken for the get-together instead! With citrusy calamansi taste marrying with sweet velvety cheesecake, how could we resist?
Calamansi Cheesecake Squares
For the Graham Cracker Crust
- 2/3 cup graham cracker crumbs
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup cold butter
For the Cheesecake
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 2 eggs
- 2 tablespoons flour
- 1/4 cup calamansi juice
- 1/4 teaspoon baking powder
- powdered sugar
- Line an 8 x 8 baking dish with foil, leaving about a 1-inch overhang on sides.
- 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 in a 350 F oven 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 in a 350 F oven for about 25 minutes or until the center is set.
- Remove from heat and allow to cool for about 1 hour. Refrigerate for about 2 hours.
- Dust top with powdered sugar just before serving and cut into squares.