You don’t have to save cheesecake for a birthday dinner- these bars and most delicious when served frozen and topped with seasonal fruit.
6ouncesButter168g, 1-1/2 sticks
1-1/4cupsAll purpose flour162g
1/3cupWhole wheat flour45g
1-1/2packageCream cheese12 ounces, 336g
3tbspHeavy cream or whole milk yogurt75g
Cream the butter, brown sugar and honey until light and creamy.
Add the flours, salt and cinnamon and mix until just combined.
Roll between two sheets of parchment paper until quite thin. Peel off the top parchment paper and slide the dough onto a cookie sheet. Bake at 350 F until golden and crisp.
You'll have more than what you need, so go ahead and snack. Pulse the cookies in a food processor or beat (in a bag with a rolling pin) with a little softened butter until you can pick up the crumbs and squeeze them together.
Press the crumbs into a parchment paper lined pan; 8"x8" for thicker bars or 10x10" for thinner ones. Set aside and make your batter. Turn the oven down to 280 F.
Cream the cream cheese and sugar in the bowl of a stand mixer or with a hand held mixer until very smooth. If the cream cheese is cold, this make take a few extra minutes.
Add the flour, eggs and cream and mix until smooth once more. Add the vanilla extract.
Pour the batter over the crust. Place the cake pan on top of a cookie sheet and bake at 280F until just set in the center. Turn the oven off and let the cake cool for a few minutes with the oven open before moving it.
Once the cheesecake has cooled, place it in the freezer overnight. Cut the squares when still frozen and top with desired fruit or jam.