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Cheesecake Bars w/Dulce de Leche & Chocolate Ganache

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Sep 21, 2013

Cheesecakedulcedelecheganache

For a long period of time I’ve wanted to make a cheesecake. The question was just what kind of cheesecake it should be. Then I stumbled upon dulce de leche (which everybody else seems to know, hehe) and I had to make that as well so why not combine the two? Delicious + delicious = mega delicious!

15-20 bars.

Ingredients

Crust

  • 190 g digestive biscuits
  • 60 g butter, melted

Cheesecake

  • 680 g cream cheese, room temperature
  • 100 ml Greek yoghurt or sour cream, room temperature
  • 3 eggs, room temperature
  • 230 g sugar
  • 1 vanilla pod, seeds scraped and mixed with a little bit of the sugar

Ganache

  • 100 g chocolate (I chose a 70% chocolate, but you can easily choose a milder one if you want a less powerful chocolate flavour)
  • 100 ml heavy cream

Directions

Coat a approx. 30×20 cm baking tin with baking paper. Cut the baking paper in two and fit them into the form so there aren’t any folds.

Crush the biscuits and combine them with the butter. Press the mixture into the tin. Place the tin in the fridge while the cheesecake filling is made.

Preheat the oven to 175C.

Beat the cream cheese, sour cream, sugar, eggs and vanilla seeds together. Make sure their there aren’t any cream cheese lumps. Pour the mixture over the crust and bake it for 40-50 minutes or until the centre is set and the sides a slightly cracked and puffed. The cake will still be kinda quivering when you touch the tin, but that’s OK. As long as it isn’t liquid. Cool the cake at room temperature (it will collapse a little) for a couple of hours.

Spread the dulce de leche over the cake.

Chop the chocolate finely and put it in a bowl. Heat the cream to boiling point and pour it over the chocolate. Let it sit for about 2 minutes before stirring the ganache until smooth. Pour the ganache over the cake. Make sure you wash the knife after each cut so ensure your bars have nice and clean sides.

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