Cheesecake Bars

These cheesecake bars are definitely the best one that I have ever made or tasted. The crust is actually made with Biscoff cookies but since I could not find it here in Malaysia nor when I was in London last year, I decided to use the caramelised biscuit which comes from the same company brand. I served these to Umi's friends who came last night and all of them liked it, especially uncle. They said it is much better than the ones in Hilton. :P

So I bought three packets of these from Sainsbury when I was in London last December. And it was only 99 pence.

For the crust, take about 27 biscuits (1 1/2 cup), put them into the food processor and chop until nice and fine.

Add 6 tablespoon of melted butter to the cookie crumbs. Put them into a 13 X 9 inch pan and press firmly.

Mix up the cheesecake ingredients and pour over the crust.

Bake for about 45 minutes and let it cool. 

Once the cheesecake is cooled, make the chocolate ganache and pour over the cheesecake. Let it set in the fridge.

And it is ready to be served! :D

Recipe (Cheesecake bars) :

Crust

• 27 crushed cookies (about 1 1/2 cups) 
• 6 tbsp of melted butter

1. Mix the cookies and butter together and pack them firmly onto a 13 X 9 inch pan.

Cheesecake 

• 680g (24 oz) cream cheese, softened
• 1 cup sugar
• 2 tbsp of flour
• 3 eggs
• 227g (8 oz) sour cream
• 1 tbsp of vanilla

1. Preheat oven to 325 degrees / 169C.

2. Cream sugar, cream cheese, flour on medium until light and fluffy. 

3. On medium low, add eggs one at a time, mixing well after each addition.

4. Add sour cream and vanilla. Mix until just combined. 

5. Pour over the crust and bake for 45 minutes.

6. Let it cool and prepare the ganache.

Chocolate Ganache

• 227g (8 oz) of heavy whipping cream
• 57g (2 oz) of unsalted butter
• 113g of dark chocolate
• 113g of milk chocolate chips

1. Heat cream and butter on a stove until just before boiling. 

2. Turn off the heat and pour over chocolate until completely combined.

3. Pour over cooled cheesecake.

4. Refrigerate overnight and serve. 

Original recipe can be found here.

I'm submitting this to Aspiring Bakers #7 - Chocolate Delight (May 2011) by DG from Tested and Tasted.