Name: Berry and white chocolate cheesecake crumb bars
Cook time: 40 min
Total time: 40 min
Yield: 15 servings
Cuisine: Bake
Ingredients: 200 g tennis biscuits; 250 ml cake flour; 125 ml brown sugar; 250 ml salted butter soft; 500 ml cream cheese at room temperature; 250 ml brown sugar; 10 ml vanilla essence; 2 eggs; 160 g white chocolate; 350 g frozen berries thawed

Recipe Disclaimer

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Ingredients (10)

CRUMBLE

200 g	tennis biscuits
250 ml	cake flour
125 ml	brown sugar
250 ml	salted butter — soft

CHEESECAKE

500 ml	cream cheese — at room temperature
250 ml	brown sugar
10 ml	vanilla essence
2	eggs
160 g	white chocolate
350 g	frozen berries — thawed

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Method:

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.