Cheesecake Diamonds
Here's a simple recipe thats good to have when guests are coming over. I found it in an old cookbook.
Here's a simple recipe thats good to have when guests are coming over. I found it in an old cookbook.
- Carbohydrate 16.5319086475586 g
- Cholesterol 38.0413392705021 mg
- Fat 10.4141003102267 g
- Fiber 0.766843748265218 g
- Protein 2.56969015792559 g
- Saturated Fat 5.43618593662444 g
- Serving Size 1 1 Serving (74g)
- Sodium 1929.01173452043 mg
- Sugar 15.7650648992933 g
- Trans Fat 1.10344725945878 g
- Calories 167 calories
Step-by-step
- In a small bowl, cream butter and brown sugar until light and fluffy.
- Gradually add flour to creamed mixture and mix well.
- Stir in pecans.
- Set aside 1 cup for topping.
- Press the remaining mixture into a greased 8-in. square baking pan.
- Bake at 350 for 10-12 minutes or until set.
- Cool on a wire rack.
- In another small bowl, beat cream cheese and sugar until smooth.
- Add egg, beating just until combined.
- Beat in the cream, lemon juice, peel and vanilla.
- Spread over crust.
- Sprinkle with reserved topping.
- Bake at 350 for 20-22 minutes or until center is almost set.
- Cool on a wire rack for 1 hour.
- Refrigerate overnight.
- Cut into diamonds.
- Refrigerate leftovers.
The Chemistry of Setting
Cream cheese provides a dense emulsion of dairy solids, water, and fats. When combined with granulated sugar and whole eggs, thermal protein coagulation occurs during baking. Sugar molecules bind water, delaying protein denaturation and ensuring a smooth interior texture instead of a curdled chew. Whip the egg only until combined to avoid incorporating excess air that creates surface cracks.
Baking and Structuring
Standard metal baking pans distribute heat efficiently compared to glass alternatives. If using a glass dish, reduce the oven temperature by 25 degrees Fahrenheit to prevent edge overcooking. Cool the pan completely on a wire rack for one hour before transferring it to the refrigerator. Overnight chilling allows the dairy fats to fully solidify, yielding clean lines when slicing the chilled slab into diamond shapes.
