Thursday, July 20, 2006

Double Chocolate Cheesecake Bars Recipe

A buttery biscuit base is sprinkled with chocolate chips and topped with a layer of white chocolate cheesecake.

Preparation time: about 35 minutes (excludes baking and cooling times)

Makes 18 pieces (each about 4.5cm by 6cm).

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

250g packet Scotch Finger (shortbread style) biscuits
95g butter, melted (you may need to increase the quantity of butter if you use a less buttery type of biscuit)
125g (2/3 cup) milk or dark chocolate chips (or 125g chocolate chopped into small pieces)

150g white chocolate
375g cream cheese, softened
112g (1/2 cup) caster sugar
2 large eggs (we use eggs with a minimum weight of 59g)
40g (2 tablespoons) sour cream

Preheat oven to 170 degrees Celsius (150 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle position.

Line an 18cm by 28cm rectangular slice pan or baking dish with non-stick baking paper.

Finely crush the biscuits in a food processor or blender. If you used a food processor to crush the biscuits, add the melted butter to the biscuit crumbs.

Process until well combined. If you used a blender, it is probably easier to tip the biscuit crumbs into a bowl and stir in the melted butter.

Firmly press the crumb mixture into the prepared pan (we use the back of a spoon to press the crumb mixture into the pan and smooth the surface). ©

Sprinkle chocolate chips evenly over the base.

Melt white chocolate over very low heat, stirring frequently. When chocolate has melted, remove from heat and set aside.

Beat cream cheese and sugar in an electric mixer or food processor until smooth and creamy. We start the machine on a low speed to break up the cream cheese and then increase the speed to medium. Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl.

When the cream cheese mixture is completely smooth, add the eggs one at a time, beating well after each addition. Stop the machine and use a spatula to scrape down the side and base of the bowl.

Quickly stir sour cream into melted white chocolate (if you do this slowly, the cold sour cream may start to set the chocolate). Add the chocolate mixture to the cream cheese mixture.

Beat until the chocolate mixture is incorporated, stopping once or twice to scrape down the side and base of the bowl.

Spoon or pour cream cheese mixture over the base, trying not to disturb the chocolate chips.

Bake for about 28-32 minutes. When ready, the edges of the cheesecake will be very lightly browned.

The cheesecake may still be a little wobbly in the centre when shaken. Allow cheesecake to cool for 30 minutes at room temperature, and then cover and refrigerate.

When cheesecake is cold, cut into bars for serving. Store in an airtight container in the refrigerator. Suitable to freeze.


Anonymous Anonymous said...

This slice was sensational - a big hit with my workmates. Will def make this again!

15/3/07 6:08 pm  
Blogger Dana said...

This was so yummy. Made it for a party on the weekend and everyone just love it !! Thank you so much for sharing your recipes.

11/2/08 4:31 pm  
Anonymous Anonymous said...

Great recipe. Have made this slice twice and both times it was well received. My niece enjoyed her part in placing all the choc bits on top of the base. Is a firm favourite of all the slice recipes I have and is a good start if you have never tried to make a cheesecake before (which I haven't!).
Many thanks

18/4/08 8:29 pm  
Anonymous Anonymous said...

Made this tonight. Was really delicious and pretty easy to make too. Highly recommended.

29/9/08 7:00 pm  
Blogger devan said...

Hello there!

Like to try this recipe. Is it ok if i omit the sour cream?


5/11/08 11:49 am  
Blogger Amanda and Debbie said...

Hi Devan

You could omit the sour cream, but the cheesecake will probably have a less creamy texture.

5/11/08 8:02 pm  
Blogger devan said...


Thanks for responding to my inquiry. Really apprecaite it!

6/11/08 11:03 am  
Blogger devan said...


I tried this recipe and is great. However, i find that it's too sweet to my liking. Is is ok if i were to omit the caster sugar? Will it affect the texture of the cake?


24/12/08 11:42 am  
Blogger Amanda and Debbie said...

Hi Devan

We haven't tested this recipe without the caster sugar, so we aren't sure whether the texture would be negatively affected. If you try omitting the sugar or try reducing the amount of sugar, please let us know how the cheesecake turns out.

4/1/09 10:33 pm  
Blogger Hungry Jo said...

Hi, when you say to beat the cream cheese mixture with the chocolate mixture, do you mean beat it manually with hand or with mixer?

5/3/09 6:30 pm  
Blogger Amanda and Debbie said...

Hi Jo

We use the electric mixer or food processor to beat the chocolate mixture into the cream cheese mixture.

5/3/09 6:43 pm  
Blogger Hungry Jo said...

This is my first attempt in baking cheesecake and it turned out great! Except that the base was crumbly. Any idea why? I figured it could be the fact that I did not wait for the butter to melt before mixing it with the biscuit. Do I need to leave the base in the fridge first before topping it up with the cream cheese? I cut down on the sugar and the taste was just right. I did find that the cheese was rather overpowering as I could not taste the white chocolate at all!

16/3/09 1:36 pm  
Blogger Amanda and Debbie said...

Hi Jo

If the butter was not thoroughly combined with the biscuit crumbs, this could have been the cause of the crumbly base. Did you use Scotch Finger biscuits and 95 grams of butter? We don't refrigerate the base before topping it with the chocolate chips and cheesecake mixture.

19/3/09 8:35 pm  
Blogger Hungry Jo said...

Thanks for the feedback! I realized I did not melt the butter before mixing it with the biscuits! And no I did not use Scotch Fingers (not available in Malaysia unfortunately :)) and yes I did use 95g butter. Approximately. :P

20/3/09 1:13 pm  
Blogger Amanda and Debbie said...

If you make this cheesecake again, you might need to use more than 95 grams of butter in the base because you are using a different type of biscuit. If you press some of the biscuit crumb and melted butter mixture between your fingertips, when you release your fingers, the mixture should basically hold its shape.

20/3/09 2:11 pm  
Anonymous Anonymous said...

Hi i am going to try this recipe this wk but have a few questions. For the base, do you use unsalted butter? For the filling is it white cooking chocolate or can i use cadbury white chocolate? And can i substitute the chocolate chips for toblerone chocolate broken up?

24/5/10 3:21 pm  
Blogger Amanda and Debbie said...

We use salted butter and white eating chocolate (such as Cadbury Dream) in the cheesecake bars but unsalted butter or white cooking chocolate could be used if desired. Broken up Toblerone should work well in place of the chocolate chips.

26/5/10 1:00 pm  
Anonymous Anonymous said...

How long do these last in the fridge and freezer?

24/5/12 1:47 pm  

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