Cheesecookie, Chocolate Chips Cheesecake Bars
Once I didn’t quite understand the combination of chocolate and cheesecake. To be honest, I didn’t understand why anyone would eat cheesecake when you could eat chocolate cake instead. But over the years, the concept of cheesecake has made its way into our sweet home, mainly thanks to Gali who loves this cake very much.
So if I can create cakes that combine both Gali and my loves, it’s just perfect. Cheesecake and chocolate, a combination that I’ve come to love so much in recent years, the light sourness of the cheese, the sweetness of the chocolate, and if possible, some praliné – it’s exquisite.
And this time, for Shavuot, instead of a cheesecake please welcome the cheesecookie! A wonderful combination of a crust made of rich butter cookie crumbs, praliné and chocolate chips, topped with a wonderful filling of cream cheese and chocolate chips. This is a real danger, you can’t stop eating this magic, so it is recommended to cut the cake into small pieces.
Cheesecookie, Chocolate Chips Cheesecake Bars
square cake pan 22 cm, or 20 cm for higher bars
Ingredients 
Butter Cookies and Praliné Layer:
200g butter cookie crumbs
80g butter, melted
20g praliné paste, recipe inside
20g chocolate chips
Chocolate chips cheesecake batter:
500g cream cheese (I use Philadelphia)
190g eggs (around 3 large eggs)
100g granulated sugar
5g vanilla extract (1 tsp) or 1/2 tsp vanilla paste
60g Crème fraîche
100g chocolate chips
1. Preheat the oven to 180 degrees Celsius. Grease and line the pan with parchment paper, leaving an overhang of parchment on two sides.
2. Butter cookies and praliné layer: In a big bowl mix together cookie crumbs, melted butter and praliné. Add chocolate chips and mix.
3. Transfer crust mixture to the pan and press crumbs evenly into the bottom of the pan. Bake for 10 minutes until golden brown around the edges. Remove from the oven to cool.
4. Chocolate chips cheesecake batter: Turn the oven down to 165 degrees Celsius.
5. Place the cream cheese in a mixer bowl and beat until airy and smooth. Beat in the eggs gradually until you get a smooth and thick batter.
6. Add the sugar, vanilla extract and crème fraîche and continue beating until just combined.
7. Add the chocolate chips to the batter and mix lightly.
8. Pour the batter into the crust and bake for about 30-35 minutes until the filling is just set and slightly jiggly in the center. Turn off the oven and leave the cake in the oven for about 20 minutes with the oven door slightly open.
9. Remove from the oven, sprinkle with a few chocolate chips and cool to room temperature. Transfer to the refrigerator for at least 4 hours.
10. Cut into squares and enjoy 🙂
Bon-AppétitSharon
Adele
Already from the photos we can feel that the cake is wonderful with a wonderful combination of textures and the layering of the cheese with the chocolate feels heavenly 😋✨
Thank you very much for another wonderful recipe 🙏
We have been dreaming for a long time about tours with you in Paris
Hope to see you soon 💫❤️
Adele
Paris Chez Sharon
Thank you so much!