Find your recipes and restaurants here
 
 

Berry and white chocolate cheesecake crumb bars


beautifully baked berry, white chocolate cheesecak

Ingredients 12
Servings 15
Time 35 mins + 4 hours cooling time

Ingredients

  • CRUMBLE
  • 200
    g
    Tennis Biscuits
  • 250
    ml
    cake flour
  • 125
    ml
    brown sugar
  • 250
    ml
    salted butter - soft
  • CHEESECAKE
  • 500
    ml
    plain cream cheese - at room temperature
  • 250
    ml
    brown sugar
  • 10
    ml
    vanilla essence
  • 2
    large eggs
  • 160
    g
    white chocolate
  • 350
    g
    frozen berries - thawed
 

Method

40 mins
 

Pre heat the oven to 170°C and line a 28cm x 20cm cake tin or baking dish with baking paper and grease the sides with non stick cooking spray. 

For the crumble, place the biscuits in a food processor and blend until fine. Combine it with the flour and sugar. 

Use your fingertips to rub the butter into the dry mixture until it resembles the texture of coarse breadcrumbs. 

Press two cups of this mixture into the base of the lined tin to form an even crust. Bake, 10 mins. 

For the cheesecake, whisk all of the ingredients together until smooth. Pour it over the baked base. Chop the chocolate into chunks. 

Spoon the berries over the cheesecake mixture and sprinkle the chocolate on top. Scatter the remaining crumble on top and bake, 30 mins. 

Allow the cheesecake to cool in the tin before transferring it to the fridge to cool for at least 3 hours or overnight until firm. 

Cut into 15 bars. 

TIP: 
The white chocolate can easily be replaced with dark or milk chocolate, if preferred. 

ALSO TRY:  

Cheesecake swirl brownies

Not only does the white cheesecake swirl liven up the appearance of plain old brown brownies, it also balances out the very dark and rich chocolate brownie.

 

Read more on: white chocolate  |  recipe  |  bars  |  baking
 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.