Streusel Cheesecake Bars
A couple of packets of Doughlicious ready-made cookie dough makes light work of this indulgent recipe. Make use of the last of the summer strawberries by decorating the bars before you serve.
Serves
6-8
Total Time
50 Minutes
Ingredients
2 packs of Doughlicious Classic Chocolate Chip cookie dough (12 dough balls), at room temperature
1 pack of Doughlicious Chocolate triple chip cookie dough (6 dough balls), refrigerated
400g of full fat cream cheese
80g of sour cream
130g of caster sugar
2 tbsp of cornflour
1 tsp of vanilla extract
Zest of one lemon
2 medium eggs
150g of strawberries
Method
Step 1
Preheat the oven to 160ºC (140ºC fan) Gas 3. Grease and line a 20cm square tin.
Step 2
Bring together the room temperature Classic Chocolate Chip cookie dough balls to form one large ball.
Step 3
Lightly dust a work surface with flour and roll out into a square. Trim to fit the tin.
Step 4
Carefully transfer to the base of the prepared tin, using the trimmings to press into the corners to ensure there are no gaps in the dough. Prick with a fork
Step 5
Bake in the oven for 15 minutes. Once ready, remove from the oven and let it cool.
Step 6
Meanwhile prepare the cheesecake filling. In a large bowl combine cream cheese, vanilla extract, sour cream, lemon zest, eggs, sugar and cornflour. Pour the mixture evenly on the cookie base.
Step 7
Rinse the strawberries, dry them with the paper towel, cut in halves or quarters depending on the size of the berries. Gently press them in the cheesecake filling.
Step 8
Remove the Chocolate Triple Chip cookie dough balls from the fridge and using a cheese grater shred the dough on top of the cheesecake filling.
Step 9
Increased the oven temperature to 180ºC (160ºC fan) Gas. Bake for 35 minutes.
Step 10
Cool before serving. Use a very sharp knife to cut into 16 bars. Decorate with fresh strawberries and mint leaves. Enjoy.
Recipe Courtesy Of Doughlious.co.uk
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