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CHEESECAKE - Chocolate Cappuccino Cheesecake Bars
Nb persons: 0
Yield: about 32 small pieces
Preparation time:
Total time:
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| Thursday, September 28, 2006 Adapted (meaning I changed it) from a recipe in Woman's Day Magazine (one of the few "ladies" magazines I like) INGREDIENTS Crust 24 Oreo cookies | |
| 3 Tbsp | butter, melted |
| Filling 3 bricks (8 oz each) cream cheese (reduced fat cheese works fine) | |
| 1 cup | sugar |
| 1 Tbsp | cornstarch |
| 3 large | eggs, at room temperature |
| 8 oz (scant 1 cup) | sour cream |
| 2 tsp | pure vanilla extract |
| 1 bar (4 oz) | premium white chocolate |
| 4 oz | cappuccino baking chips |
| 4 ounces | dark chocolate baking chips |
Prep
1. Heat oven to 300°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray.
2. Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm. If you don't have a food processor, put between layers of waxed paper, smash the heck out of them, then melt butter and add into crumbs stirring until blended.
3. Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Stir in sour cream and vanilla. Divide batter into 3 equal portions (about 1 3⁄4 cups each). Melt each flavor chocolate in top of double broiler or on VERY low heat in small saucepan. Stir 1 flavor into each portion of batter. Spoon 2 Tbsp white chocolate batter into a ziptop bag, seal and set aside (that will be your decorative topping, for Halloween you can add some orange food coloring into that if you like).
4. Pour cappuccino batter over crust; spread evenly. Spoon on white chocolate batter; gently spread to cover milk chocolate layer. Repeat with semisweet batter. Cut tip off 1 corner of bag; pipe on white chocolate swirls.
5. Bake 45 minutes (center will jiggle slightly when shaken). Immediately transfer to a wire rack and refrigerate at least 3 hours.
6. Holding foil, lift cake to cutting board. Cut into small squares. Makes about 32 small pieces.
These bars will keep in the fridge in an airtight container for up to three days. They will freeze up to one month (but remove a day before serving.)
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