Tessa Recipe run down
Taste good: Rich, spicy chocolate cheese cake with a subtle strong taste and a salty-sweet pretzel crust. Add the strong whipped cream for an additional dose of strong taste.
Texture: Sicker happy cheesecake with a slightly crispy crust.
Ease: So much easier than a full cheesecake – no water bath needs!
Why you will love this recipe: It is the perfect dessert for St. Patrick’s Day, Father’s Day or a party.
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Chocolate. Stout. Pretzel. Everything in a cheesecake bar? Yes, please! These chocolate cheesecake bars will come true all of your sweet-salty dreams.
It is no secret that I am obsessed with chocolate. I did my tough brownies well over 100 times. I make my pampering chocolate cake for every birthday. And my brown butter -toffee chocolate biscuits are among my most frequently requested desserts.
When I made my way to create this recipe for cheesecake, I knew that I wanted to combine rich chocolate with the roasted, roasted, malty depth of strong beer … but I longed for a fun turn.
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The answer? A Graham cracker and a pretzel crust for a sweet and salty magic.
The texture alone is heavenly, but the addition of these salted pretzel crust brings these poles to another level.
And trust me, even strong haters will have a second disc of these chocolate cheesecake!
Sprinkle
How to make chocolate -cheesecake -bar with chocolate
Use the right pan!
Use a light one 8 × 8 inches metal Pan like this For baking cheesecake bars. Avoid it with glass or ceramic pans – learn here in my article about glass against metal baking pans.
What kind of beer should I use?
- My team and I tested this recipe with Guinness Stout and Guinness Extra Stout.
- I recommend staying with a stout because other types of beer do not offer the same rich taste.
- Avoid stouts with additional flavors (such as coconut, coffee, etc.), as this gives too much additional sweetness.
- Alcohol -free stouts can work, but we didn’t try to check this. If you try, let me know in the comments below!
Can I make these cheesecake bars without beer?
This recipe was designed so that it comprises beer. If you have to skip the beer, I recommend trying my Nutella cheesecake -Bar or my chocolate cheesecake.
The recently embroidered whipped cream topping
If you are a strong fan, do not skip the strong Spike -Bag cream! The taste of the stout in the cheesecake bars is subtle. Therefore, the topping increases the strong taste.
I led the whipped cream on each individual pane with a disposable pipe piping and A Wilton 1m Star TippHowever, use an offset spatula to smooth it over the entire plate of cheesecake bars and light cocoa powder to make it faster and easier.
The cream cheese
Use high -quality brick with cream cheese with full fat (no tubs that spread to bagels). Make sure your cream cheese is fully Soft to room temperature before starting with the smoothest, lump -free cheesecake poles.
The Brezel & Graham Cracker crust
My testers said this was their favorite part of the cheesecake bars! I recommend adhering to the combination of Graham Cracker and Pretzel as written. However, use the crust recipe from my crème brûlée cheesecake bars if you are not a fan of the salty sweet taste combination.
Make sure you press the crust very firmly to prevent it from crumbling while cut and served into slices.
The chocolate
Hold back chocolate rods on bittersweet to achieve the best results. We used Ghirardelli and Bakers brands to test. Find out more about chocolate substitutions, with chocolate chips and more in my article with chocolate chocolate in baking.
Chocolate cheesecake -Bar FAQs
Can I double this recipe?
Sure – just double all ingredients and bake in A 9 x 13 inch metal panAdd a few minutes to the baking time.
How do I store chocolate cheese cake?
Refrupiers up to decorated cheesecake poles in an airtight container for up to 4 days. If you are crowned with whipped cream, store in the fridge up to 1 day to achieve the best results.
Note that the longer the cheesecake poles sit, the softer the crust becomes.
How do I freeze chocolate cheese cake -bar with chocolate?
Freeze the completely chilled, not decorated cheesecake in an airtight container for up to 2 months. To serve overnight in the refrigerator before adding the whipped cream load.
You will love further recipes:
Chocolate cheesecake -bar with chocolate
Chocolate cheesecake bars have a velvety smooth chocolate cheesecake filling of a salty addictive pretzel crust, all of which are crowned with strong whipped cream.
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Instructions
Make the crust:
- Preheat the oven to 350 ° F. Line on 8 × 8-inch metal baking pan With parchment, leave an overhang.
Combine all crusty ingredients in a large mixed bowl until they are well combined and evenly moistened. Press the mixture with the bottom of a measuring cup or glass firmly into the bottom of the prepared pan. Bake up to fragrant, about 10 minutes. Place on a rust to cool completely.
Reduce the oven temperature to 325 ° F.
Make the filling:
While the crust bakes, make the filling.
Heat chocolate and beer in a small saucepan over medium heat and constantly stir them until they have melted. Remove from the stove and let it cool to room temperature.
Use an electric mixer with a paddle attachment in a large bowl to beat the cream cheese, the granulated sugar and brown sugar at medium to high speed until you are smooth and creamy, whereby you frequently scrape off the sides and the bottom of the bowl.
Add the acid cream and cocoa powder and hit it until you are combined. Pour in the cooled chocolate mixture and mix until they are incorporated. Add the eggs individually and mix after every addition until you are combined. Scratch the sides and the bottom of the bowl and then mix the vanilla, the espresso powder and the salt until it is combined. Do not over mix.
Pour the dough evenly into the chilled crust. Tap the pan a few times to let go of blowing.
Bake at 325 ° F for about 35 minutes or until the edges are set and the center has a slight wobble. Switch off the heat and crack the oven door slightly. Transfer the entire pan into a rust to cool it completely. Then cover them and cool them at least 6 hours or overnight.
Do the topping:
If you are ready to serve, do the topping. Whip the heavy cream at medium to high speed in a mixed bowl equipped with the whisk approach until soft tips form for about 4 minutes. Add powdered sugar and mix the low speed until you are combined. Scratch the floor and sides of the bowl and add the stout and whip at medium speed until medium -sized tips form for about 1 to 2 minutes. Transferred the whipped cream into a monetary bag with a star tip.
Use the parchment overhang to raise the cheesecake out of the pan. Place on a cutting board and cut into poles with a sharp knife. Wipe the knife for cleaner cuts with a warm, damp cloth between the slices.
Law the rosettes on each slice and sprinkle with cocoa powder with a wish. Serve immediately.
Recipe notes
- With topping: store the decorated cheesecake in the fridge up to 1 day.
- Without topping: Refrigerators for up to 4 days not decorated cheesecake.
- Freeze: freeze not decorated cheesecake in an airtight container for up to 2 months. If you are ready to serve, thaw in the fridge overnight and add the whipped cream.
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This post was originally published in 2012 and was updated with new photos, recipe improvements and additional tips for back sciences. Photos by Joanie Simon.