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CHOCOLATE CHEESECAKE BARS

Chocolate Cheesecake Bars Recipe - chocolate cheesecake that is rich, soft and brown in color, baked in a square dish and cut into the most delicious chocolate cheesecake squares.



Cheesecake is an all-time favorite dessert and I also like chocolate. This Chocolate Cheesecake Bar is one dessert that you can't stop!

And the best part is - it's easy to make, with just a few simple ingredients.

They are perfect for any party or celebration, but also make a great daily dessert for chocolate lovers. And my readers like chocolate, right?

HOW DO I MAKE A CHOCOLATE CHEESECAKE BAR?
Bake a cheesecake box, alias: the bar seems much easier than baking a cheesecake in a springform pan. I'm not a fan of springform pans and you know that.

WHAT PAN (BAKING DISH) DO YOU NEED FOR CHEESECAKE SQUARES (BAR)?
It is much easier to bake the cheesecake in a clear square or rectangular Pyrex pan or any metal square. I like to coat the bottom and sides of cheesecake with parchment paper or aluminum paper for easy removal.


TIPS FOR COOKING PERFECT CHEESECAKE:
  • Bring your ingredients to room temperature (eggs, cream cheese, yogurt).
  • Beat the lower speed to reduce the number of air bubbles you produce.
  • When you add melted chocolate to the cheesecake mixture, make sure it melts well and is cold to the touch, this way it's easy to put it in the mixture. Use good quality chocolate.
  • Add eggs (room temperature) one at a time and beat at low speed until inserted. Add the last one. Don't overdo it, because there is an opportunity to damage the texture of your cheesecake.
  • It's not necessary to use a water bath to bake this easy chocolate cheesecake. Bake at a lower temperature, around 290-300 F for 60-70 minutes and you will not experience any problems.

CHOCOLATE CAKE TOPPING CHEESE:
  • Chocolate Ganache
  • fresh fruit
  • chocolate shavings
  • chocolate sprinkles
  • whipped cream

ADD SOUTH CREAM OR GREEN YOGURT TO CHEESECAKE
  • Why to add sour cream or even Greek yogurt to cheesecake - I always do, but I have seen people question this and are surprised.
  • Greek sour/yogurt cream adds an extraordinary taste to cheesecake, has a slight taste and tastes better in combination with chocolate.

TO DECIDE THE PERFECT CHOCOLATE CHEESECAKE BAR:
I use a large, sharp knife and wipe it with a towel, after each cut, this way the tips of the cheesecake will remain clean.

Ingredients
For chocolate graham crackers:

  •  12 graham crackers - normal, not chocolate, about 1 2/3 cup graham cracker crumbs
  •  4 tablespoons cocoa powder - not Dutch preparations
  •  1 tbsp sugar - optional
  •  5 tablespoons butter - unsalted, thawed

For the chocolate cheesecake:

  •  16 ounce cream cheese - normal, not mild, at room temperature
  •  1/2 cup sugar
  •  4 ounces 70% dark chocolate - thawed, cooled for 5 minutes
  •  1 tablespoon cocoa powder - not Dutch-processed
  •  2/3 cup Greek yogurt - or sour cream
  •  2 eggs - large, at room temperature

Other:

  •  1/4 cup of Ganache chocolate - optional
  •  9 strawberries


Steps
For chocolate graham crackers:

  1. Place graham crackers in a food processor and pulse until the crust is smooth.
  2. In a bowl, mix graham crackers, cocoa powder, sugar (optional) and butter. Mix with a spatula to combine.
  3. Preheat the oven to 325F.
  4. Press the mixture onto the bottom of a 9x9 inch square pan.
  5. Bake for 8 minutes. Really cool.
  6. Reduce the oven temperature to 290-300 F.

For the chocolate cheesecake:

  1. Beat with cream cheese and sugar for 2 minutes. Scrape the sides and bottom of the bowl. Add cocoa powder and shake to combine. Add yogurt. Add melted chocolate and stir for 1 minute.
  2. Add eggs and beat at low speed, until inserted.
  3. Pour the cheesecake mixture over the cold crust, flatten the top with a spatula.
  4. Bake the cheesecake for 60-70 minutes, until the top is set, but it's still a little shaky. Turn off the oven and let the cheesecake cool inside for 30-60 minutes (optional, but prevent cracking).
  5. Remove from the oven and cool completely at room temperature, then chill for at least 2 hours or overnight.
  6. Cut into 9 boxes. Drizzle with chocolate ganache (optional). Cover each square with strawberries (optional).
NOTE

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