Part brownie and part cheesecake, these bars are
surprisingly light with a just-right sweetness
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| Black and White Cheesecake Bars |
Make 24 2-inch squares Perp Time 15 minutes Baking Time 50
minutes to 1 hour
Ingredients for the chocolate base: 1 and 1/4 cups butter,
softened, plus extra for greasing pan. 1 and 3/4 cups sugar. 2 large eggs. 1 teaspoon
vanilla extract. 1 and 2/3 cups all-purpose flour. 3/4 cup cocoa powder. 1
teaspoon baking soda. 1/2 teaspoon salt
Ingredients for the cream cheese filling: 1 (8-ounce) bar
cream cheese. 1/2 cup confectioner's sugar. 1 large egg
Black and White cheesecake Bars recipe: 1- Grease and line
an 8x12-inch baking pan with parchment paper, leaving a 2-inch overhang on both
of the long side. Spray parchment paper with cooking spray. 2- Make the
chocolate base: In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and sugar until smooth. Add eggs and vanilla: beat
until well combined, occasionally scraping down side of bowl. 3- sift flour,
cocoa powder, baking soda, and salt together into a large bowl. 4- Reduce mixer
speed to low. Slowly add dry ingredients. Increase speed to medium; beat until
well incorporated. 5- Reserve 1 cup batter; cover and refrigerate until ready
to use. Pour remaining batter into prepared pan. Refrigerate for 30 minutes.
Meanwhile, preheat oven to 325F. 6- Bake in the preheated oven until base is
set and edges are puffed, about 20 to 25 minutes. Let cool pan on a wire rack.
7- Make the cream cheese filling: In the bowl of an electric mixer fitted with
the paddle attachment, beat cream cheese until smooth. Add confectioner's sugar
and egg: continue to beat until well combined. Spread over cooled chocolate
base. 8- Place small dollops of reserved chocolate batter on top of the cream
cheese layer to make the back and white pattern. Bake until filling is set,
about 25 to 30 minutes. Let cool in pan on a wire rack, then lift out using
overhang. Cut into 24 squares
