Tuesday, 5 March 2013

Slutty Cheesecake bars

Recipe from Bakers Royale

The recipe below yields about 900g of cookie dough; only 225g is needed for one batch of the bars, so the remaining cookie dough can be frozen and used later.

Slutty Cheesecake Bars

For the base (1/3 of the following)
200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips
For the filling
16 oreos
340g cream cheese
65g caster sugar
1 egg
1tsp vanilla extract
For the topping5 oreos
85g maltesers

1. Preheat the oven to 180C/350F/mark 4. Line a 20x20cm pan with foil, leaving a slight overhang.

2. For the cookie dough base, brown the butter in a small saucepan and transfer to a medium-sized bowl. Mix in the sugars, salt, vanilla extract and egg and egg yolk. Mix in the flour, bicarbonate of soda and chocolate.

3. Measure out 225g of the cookie dough and press into the bottom of the prepared pan. The thickness should be about 1/8 inch. Bake for 15 minutes, or until crisp at the edges.

4. For the filling, mix together the cream cheese, caster sugar, egg and vanilla extract. Arrange the oreos on top of the cookie base and pour the cheesecake batter on top.

5. Roughly chop the oreos and maltesers and sprinkle over the top of the cheesecake filling. Bake for 35-40 minutes. Leave to cool to room temperature and refrigerate for 8 hours before slicing. 

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