This month, Scottish baking blogger Florence Stanton of Tasting Thyme shares a recipe that’s sure to be a sweet summer hit.
These cherry and chocolate cheesecake bars are essentially a baked cheesecake without the hassle.
The base is made with Bourbon biscuits to provide the chocolate flavours that go so well with fresh cherries, and the actual cheesecake layer is made with lots of cream cheese (this needs to be full fat to set) and melted white chocolate.
I make the bars in an eight inch square ovenproof tin/Pyrex dish, then cut into 16.
The cheesecake bars will need a little time in the fridge after baking to firm up before slicing and serving. You could easily sub the biscuit base for another favourite biscuit – digestives or ginger nuts will work well.
This recipe will take less than an hour to make, with 20 minutes dedicated to prep time and a 35 minute bake time.
Cherry and chocolate baked cheesecake bars
- 250g Bourbon biscuits
- 100g butter, melted
For the cheesecake:
- 150g white chocolate, melted
- 400g full fat cream cheese
- 50g granulated sugar
- 1 tbsp plain flour
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 eggs
- 120g fresh cherries, pitted and roughly chopped
- Preheat the oven to 180C Fan/200C/400 F/Gas Mark 6. Line an 8 inch square baking tin.
- Melt the white chocolate in the microwave in 15 second intervals, stirring in between. Set this aside while doing the rest.
- In a bowl, smash up the Bourbon biscuits (or use a food processor) until they reach a fine crumb. Stir in the melted butter and press into the baking tin.
- Ensure the biscuit level is even before baking for 7 minutes. Once baked, let sit on a wire rack and keep the oven on.
- Make the cheesecake by whisking the cream cheese in a large bowl on high speed for about 2 minutes. Then add the sugar and whisk for 2 more minutes.
- Add in the flour, vanilla extract, lemon juice and eggs and combine again.
At this stage, add in the melted (and cooled) white chocolate. Fold together with a spatula or wooden spoon, until just combined.
- Pour half of the cheesecake mixture over the base. Spoon about half of the roughly chopped cherries (juices included) over the cheesecake.
- Pour over the remaining cheesecake mixture. Again, spoon the rest of the cherries over the cheesecake. Swirl using a spoon for that pretty marbled effect.
- Bake for approximately 35 minutes – until the edges are golden and the middle looks just set.
- Leave to cool on a wire rack until room temperature, then chill in the fridge for at least 2 hours before slicing and serving!
Florence is based in Aberdeen. Find out more about her by visiting her blog.