Tessa’s Rundownd Recipe
Taste: Rich and spicy chocolate cheesecake with a thin robust flavor and a salted pretzel crust. Add the whipped cream with a robust dose of robust flavor.
Structure: Sicky cheesecake with a slightly crunchy crust.
Relief: Much easier than a complete cheesecake: the water bath is not necessary!
Because you will love this recipe: It is the only perfect dessert for the day of San Patrizio, the Father’s Day or any party.
This post can contain affiliation links. Read our popularization policy.
Chocolate. Stout. Pretzels. Everything in a cheesecake bar? Yes, please! These chocolate cheesecake bars are about to make all your dreams of desserts and salt.
It is not a secret that I am obsessed with chocolate. I made my dummy brownies well over 100 times. I make my indulgent chocolate cake for each birthday. And my golden chocolate chocolate biscuits are among my most frequently requested desserts.
So when I decided to create this recipe of Cheesecake Bar, I knew I wanted to combine the rich chocolate with the depth of robust beer, toasted and beer mortar … but I also wanted a funny touch.
The answer? A crust by Cracker Graham and Pretzel for sweet magic and salt.
The only consistency is heavenly, but the addition of that salted pretzel crust brings these bars to another level.
And trust me, even robust haters will want a second slice of these chocolate cheesecake bars!
Sprinkle with science
How to prepare sturdy chocolate cheesecake bars
Use the right pan!
Use a light color 8 × 8 inches metal Pan like this For Cheesecake bars. Avoid using glass or ceramic pans: find out why in my glass article VS. Metal baking article here.
Guide to free cheesecake!
Discover the secret n. 1 For perfectly smooth and succulent cheesecake in this free guide. Always cook the Cheesecakes winner of the compliments!
What kind of beer should I use?
- My team and I tested this recipe using both Guinness Stout and Guinness Extra Stout.
- I recommend sticking to a robust, since other varieties of beer will not provide the same rich flavor.
- Avoid stouts with added flavors (such as coconut, coffee, etc.), as this can add too much more sweetness.
- Stout without alcohol can work, but we have not tried to check. If you try, let me know in the comments below!
Can I do these beer -free cheesecake bars?
This recipe was designed to include beer. If you need to skip the beer, I recommend you try the Nutella cheesecake bars or my chocolate cheesecake.
Topping cream mounted by robust
If you are a robust fan, don’t jump the sturdy stilet mounted frame! The flavor of the robust in the cheesecake bars is thin, thus adding that the condiment increases the robust flavor.
I convened the cream whipped on each single slice using a bag for disposable pipes and a Wilton 1m Star TipBut you feel free to use an offset spatula to smooth it on the upper part of the entire slab of cheesecake bars and cocoa dust slightly powder to make it faster and easier.
The cheese cream
Use high quality bricks of full -titled cheese cream (not tanks to spread on the bagels). Make sure your cheese cream is totally softened at room temperature before starting for the most smooth and lump -free cheesecake bars.
The crust of Pretzel and Graham Cracker
My testers said this was their favorite part of the cheesecake bars! I recommend sticking to the combination of Cracker and Pretzel Graham as written, but feel free to use the recipe of the crust from my brucker Brucée bars, instead if you are not a fan of the combination of salty-sweet flavor.
Make sure to press the crust very firmly to prevent it from crumbling while it is cut and served.
Chocolate
Follow the use of sweet and sour chocolate bars for the best results. We used the brands of Ghirardelli and Baker in the tests. Find out more about chocolate replacements, using chocolate chips and more in my chocolate article when cooking.
FAQ BARS BARS COLLICATE
Can I double this recipe?
Of course: simply double all the ingredients and cook in a 13 -inch 13 -inch metal creamadding a few minutes to the cooking time.
How to keep robust chocolate cheesecake bars?
Refrigerate the cheesecake bars not decorated inside an airtight container for a maximum of 4 days. Once seasoned with whipped cream, keep in the refrigerator for a maximum of 1 day for the best results.
Note that the more cheesecake bars sit, the softer it will become the crust.
How to freeze robust chocolate cheesecake bars?
Freeze the completely cooled cheesecake and not decorated inside an airtight container for a maximum of 2 months. To serve, defrost during the night in the refrigerator before adding the dressing to the whipped cream.
Other recipes that you will love:
Chocolate cheesecake bars
The chocolate cheesecake bars are equipped with a robust cheesecake with smooth chocolate chocolate with a salted pretzel crust, all seasoned with cream whipped with rupture.
Instructions
Make the crust:
- Preheat the oven at 350 ° F. Line an 8 × 8 -inch metal cooking cream with parchment, leaving a protrusion.
In a large bowl, combine all the ingredients of the crust until well combined and uniformly moistened. Press the mixture firmly at the bottom of the prepared pan using the bottom of a measurement cup or a glass. Cook until it is fragrant, about 10 minutes. Put on a wire rack to cool completely.
Reduce the oven temperature to 325 ° F.
Fill the filling:
While the crust is cooking, make the filling.
In a small saucepan, heat the chocolate and beer over medium-high heat, stirring constantly until it melted. Remove from the heat and set aside to cool at room temperature.
In a large bowl, use an electric mixer equipped with a palette attack to beat the cheese cream, the granulated sugar and the brown sugar at medium speed until smooth and creamy, at least 2 minutes, often scraping the sides and the bottom of the bowl.
Add the sour cream and cocoa powder and beat up to combine. Pour the cooled chocolate mixture and mix until it is incorporated. Add the eggs one at a time, mixing after each addition until it is just combined. It scrapes the sides and the bottom of the bowl, then mix the vanilla, the espresso coffee powder and the salt until it is combined. Not mix.
Urgently pour the batter into the cooled crust. Touch the pan on the counter sometimes to release bubbles.
Cook at 325 ° F for about 35 minutes or until the edges are set and the center has a slight challenge. Turn off the heat and lightly break the oven door, letting the cheesecake rest for 10 minutes. Transfer the entire pan to a grill to cool completely, then cover and refrigerate for at least 6 hours or at night.
Make the dressing:
When it is ready to serve, prepare the seasoning. In a bowl equipped with a whip attack, whip the heavy cream at medium-high speed to form soft peaks, about 4 minutes. Add the sifted icing sugar and mix at low speed until combined. It scrapes the bottom and sides of the bowl, then add the sturdy and whip at medium speed until the medium peaks, about 1-2 minutes. Transfer the cream whipped to a bag of pipes with star tip.
Use the protrusion for parchment to lift the cheesecake from the pan. Put on a cutting board and cut in bars using a sharp knife. For cleaner cuts, dry the knife with a warm and humid cloth between the slices.
If desired, the rosettes on each slice and sprinkle with cocoa powder. Serve immediately.
Recipe notes
- With the dressing: keep the cheesecake decorated in the refrigerator for a maximum of 1 day.
- Without topping: refrigerate the cheesecake not decorated for a maximum of 4 days.
- To freeze: freeze the cheesecake not decorated in an airtight container for a maximum of 2 months. When it is ready to serve, defrost during the night in the refrigerator, then add the dressing to the whipped cream.
This post was originally published in 2012 and has been updated with new photos, improvements in recipes, further suggestions for cooking. Photo by Joanie Simon.
