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Cherry and Chocolate Baked Cheesecake Bars

Cherry and Chocolate Baked Cheesecake Bars

Chocolate biscuit base, topped with a rich cheesecake layer full of fresh cherries. A great summery bake that brings all the goodness of cheesecake without the hassle! Use any type of chocolate biscuits in place of bourbons, just keep the weight the same. Fresh cherries are best here, and if they are super sour feel free to use fewer.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16
Author: Florence Jackson

Ingredients

For the Base

  • 250 g Bourbon Biscuits or any other chocolate biscuits/cookies
  • 100 g Unsalted Butter Melted

For the Cheesecake Layer

  • 400 g Full Fat Cream Cheese
  • 50 g Granulated Sugar
  • 1 tbsp Plain Flour
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice
  • 2 Medium Eggs
  • 150 g White Chocolate Melted
  • 120 g Fresh Cherries Pitted, Chopped

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" square baking tin.
  • Melt the white chocolate in the microwave in 15 second intervals, stirring in between. Set this aside whilst 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 bake, 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 cherry mixture (juices included) over the cheesecake.
  • Pour over the remaining cheesecake mixture. Again, spoon the rest of the cherry mixture over the cheesecake. Swirl using a spoon for that pretty marbled effect. Bake for approx 35 minutes - until the edges are golden and the middle looks just set.
  • Let cool on a wire rack until room temperature, then chill in the fridge for at least 2 hours before slicing and serving!