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.

Base
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)

Topping
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). © exclusivelyfood.com.au

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. © www.exclusivelyfood.com.au