Baking ‘FEVER’ishly — Berry and chocolate cheesecake crumb bars
• 200 g Tennis Biscuits
• 250 ml cake flour
• 125 ml brown sugar
• 250 ml salted butter — soft
• 500 ml plain cream cheese — at room temperature
• 250 ml brown sugar
• 10 ml vanilla essence
• Two large eggs
• 160 g white chocolate
• 350 g frozen berries — thawed
METHOD (40 MINS)
Pre-heat the oven to 170°C and line a 28cm x 20cm cake tin or baking dish with baking paper and grease the sides with non stick cooking spray.
For the crumble, place the biscuits in a food processor and blend until fine. Combine it with the flour and sugar. Use your fingertips to rub the butter into the dry mixture until it resembles the texture of coarse breadcrumbs.
Press two cups of this mixture into the base of the lined tin to form an even crust. Bake for 10 minutes.
For the cheesecake, whisk all of the ingredients together until smooth. Pour it over the baked base. Chop the chocolate into chunks.
Spoon the berries over the cheesecake mixture and sprinkle the chocolate on top. Scatter the remaining crumble on top and bake for 30 minutes.
Allow the cheesecake to cool in the tin before transferring it to the fridge to cool for at least three hours, or overnight until firm. Cut into 15 bars.— Food24.