Cheesecake cookie bar

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Beware these little pieces of cake are totally evil. This delicious cookie dough is baked with a cream cheese filling. It’s like having a refreshing layer of cheesecake amidst a deluge of dark and white chocolate chips. I’ll warn you right away that this is a real scandal, as it’s not really recommended right before summer and swimsuits. Perhaps I am a bit cruel!

Recette du CHEESECAKE COOKIE BAR :

For a square mold of 20cm of side:

• 215g melted semi-salted butter
• 1 teaspoon of liquid vanilla
• 275g of blond vergeoise
• 1 egg
• 275g of flour
• 125g of dark chocolate
• 125g of white chocolate

Cheesecake:

• 300g of Philadelphia type cream cheese
• 60g of caster sugar
• 1 vanilla pod
• 1 egg

Instructions :

Mettez dans un récipient le beurre demi-sel fondu, la vergeoise blonde et la vanille liquide.

Mix and add the egg.

A shot of the mixture and then add the flour.

Always a mixture then pour the chocolates (here white and dark).

For the cream cheese. Pour the cream cheese into a container with the sugar and vanilla. If you don’t have a vanilla bean, put in a teaspoon of liquid vanilla and some vanilla powder (optional).

Mix well and add the egg.

One whip and it’s over.

Pour half the batter into the parchment paper-lined pan.

Pour in all the cream.

 

Then pour in the remaining dough. I tried to spread it evenly over the surface.

Bake for 30 minutes in a preheated oven at 160°C.

Let cool to room temperature before chilling for at least 3-4 hours, overnight is best. I know it’s hard, but it’s to get the cream to seize. Cut into small pieces.

Then enjoy without delay!