Black And White Cheesecake Bars Recipes

BLACK-AND-WHITE CHEESECAKE SQUARES

Steps:

• Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
• Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
• Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
• Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares.

BLACK 'N' WHITE CHEESECAKE BARS

Steps:

• In a microwave, melt chocolate chips and butter; stir until smooth., Stir in graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13x9-in. baking pan. , In a large bowl, beat cream cheese until smooth. Add egg and condensed milk; beat on low speed just until combined. Stir in vanilla. Sprinkle with reserved crumbs. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until lightly browned. Cool. Refrigerate 3 hours or until completely chilled. Cut into bars. Store in the refrigerator.

BLACK AND WHITE CHEESECAKE

Steps:

• MAKE CHOCOLATE CRUST:.
• Preheat oven to 250°F.
• Tightly wrap outside of 11" springform pan with heavy-duty aluminum foil.
• Mix together cookie crumbs and sugar in bowl.
• Add melted butter and stir until combined.
• Press mixture evenly into the bottom and sides of prepared pan.
• MAKE FILLING:.
• Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
• Gradually add sugar and beat until blended.
• Add vanilla and flour, mixing just until combined, at low speed.
• Add eggs one at a time, beating after each addition.
• Add yolks and half-and-half, beating until smooth.
• Stir in chopped solid ivory.
• Pour mixture into crust and smooth out top.
• Bake for 2 hours or until firm.
• Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more.
• Cool in pan on wire rack for 1 hour.
• Cover with aluminum foil and refrigerate at least 8 hours or overnight.
• MAKE CHOCOLATE GLAZE:.
• Place corn syrup, water, butter in saucepan over medium heat.
• Cook until butter is melted and mixture comes to a boil.
• Remove from heat.
• Add chopped chocolate and rum or rum extract and let stand 30 seconds.
• Whisk until smooth.
• Loosen edge of cheesecake with knife.
• Remove cake from springform pan.
• Spread chocolate glaze over top of cheesecake.
• Refrigerate 15 minutes to set glaze.
• Garnish with chocolate curls, if desired.
• Cut wedges and serve.

BLACK-AND-WHITE CHEESECAKE BARS

Steps:

• Spray a 9 x 13 baking pan with cooking spray.
• Line the pan with parchment paper, leaving a 2-inch overhang on the long sides, then spray the parchment with cooking spray.
• Sift flour, cocoa, baking soda and salt into a large bowl.
• In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until smooth.
• Add 2 eggs and 2 teaspoons of vanilla to the butter mixture and beat until smooth, scraping down the sides of the bowl as needed.
• Reduce the mixer speed to low and gradually add the flour mixture.
• Once all of the flour is incorporated, increase mixer speed to medium and beat until fully incorporated. The batter will be heavy!
• Preheat over to 325°F
• Set aside 1 cup of the cookie dough - cover and refrigerate.
• Press the remaining dough into the prepared baking pan.
• Chill for 30 minutes then bake until the base is set and the edges are puffed, about 25 minutes.
• Cool completely in the pan on a wire rack.
• Meanwhile, combine the cream cheese, confectioners' sugar, 1 egg and 1/2 teaspoon vanilla in a medium bowl.
• Spread over the cooled base.
• Remove the reserved cookie dough from the fridge and let it soften slightly.
• The cookie dough can be crumbled on top of the cheesecake layer or, if you prefer, you can use a pastry bag fitted with a large plain tip to pipe the dough in diagonal lines (going both ways) over the top of the cheesecake layer.
• Bake until the filling is set, 25-30 minutes.
• Let cool completely in the pan on a wire rack.
• Once cool refrigerate briefly then, using the overhanging parchment, lift the bars out. Trim the edges and cut into individual bars.
• Bars can be refrigerated up to 3 days in an airtight container.

BLACK & WHITE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Mix cookie crumbs and butter; press onto bottom of prepared pan. Place 2 pkg. chocolate in medium microwaveable bowl; microwave on HIGH 1 to 1-1/2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until chocolate is completely melted. Add condensed milk; mix well. Pour into prepared crust. Refrigerate until ready to use.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour 1/2 of the batter over chocolate layer in crust.
• Melt the remaining chocolate in medium microwaveable bowl on HIGH 45 sec. or until chocolate is almost melted; stir until chocolate is completely melted. Cool slightly. Stir melted chocolate into remaining cheesecake batter. Spoon chocolate batter over cheesecake batter in pan.
• Bake 55 to 60 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.