Chocolate Chip Cheesecake Bars Farzaneh Athar

Servings 25 cm square pan

 Author Natalie

Ingredients

For the chocolate chip cookie layer:

100 grams (1/2 cup) soft butter

200 grams (1 cup) sugar

1 tsp. vanilla extract

1/2 tsp. salt

1 large egg

200 ml. (1 cup) sour cream

30 ml. (2 tbsp.) milk

280 grams (2 cups) all-purpose flour

125 grams (1 1/4 cups) almond meal

1/2 tsp. baking soda

1/2 tsp. baking powder

200 grams (1 cup) chocolate chips

For cheese filling:

280 grams (1 1/4 packs) cream cheese

70 grams (1/3 cup) sugar

1 large egg

1 tsp. vanilla extract

Instructions

Preheat the oven to 180c degrees and grease the pan.

In a mixer bowl with a paddle attachment, place butter, sugar, vanilla and salt and mix at high speed until a soft and creamy mixture is obtained.

Add egg and mix well until assimilated.

Add cream and milk and mix until smooth.

Add flour, almond meal, baking soda, baking powder and chocolate chips, and mix until you get a uniform, slightly sticky dough.

Pour approximately 2/3 of the dough at the bottom of the pan and press firmly in a uniform, thin layer. The rest of the dough should be cooled slightly in the freezer until the filling is prepared.

Cheese filling: in a bowl whisk cream cheese, sugar, egg, and vanilla until mixed.

Pour the mixture on top of the chocolate chip base.

Remove the remaining dough from the freezer and sprinkle small pieces over the cheese layer in an asymmetrical form.

Bake for 35-45 minutes or until the top is golden and set.

Cool completely and cut into squares of the desired size.

Recipe Notes

Keep the cheesecake bars in a closed container in the refrigerator for up to a week.

It is recommended to serve the cheesecake bars at room temperature or slightly warm.

Instead of dark chocolate chips you can use any kind of chocolate chips you like.

You can also add nuts to the dough.