Marble Cheese Bars
A cheesecake bar with a cookie crumb base, cream cheese filling, and a marbled surface.
Ingredients
Chiffon cookies (crushed into crumbs inside a plastic bag)
200 g
Unsalted butter (melted in a double boiler)
100 g
Cream cheese (softened to room temperature)
500 g
Fine granulated sugar
100 g
Whole eggs
160 g
Yogurt
180 g
Heavy cream
80 g
Unsweetened cocoa powder (sifted and mixed with hot water)
1 tsp
Instructions
1
Make the cookie base
After melting the unsalted butter into liquid, mix in the cookie crumbs evenly, spread and press firmly in a baking pan, and set aside to chill.
2
Make the cheesecake filling
After the cream cheese softens, add the fine granulated sugar, then heat over a double boiler and stir until smooth.
3
Add the egg mixture
After beating the whole eggs until smooth, add them to the cream cheese mixture in batches and mix well.
4
Add yogurt and heavy cream
Then add the yogurt and heavy cream, mix until the mixture forms a smooth, fine cheesecake filling.
5
Prepare the decorative cocoa mixture
Sift the unsweetened cocoa powder, mix it with hot water until smooth, then stir in about 1 tsp of the cheesecake filling to make the cocoa cheesecake mixture, and transfer it to a piping bag to set aside.
6
Pour the filling onto the base
Pour the cheesecake filling over the cookie base and smooth the top surface.
7
Pipe the cocoa lines
Pipe lines of the cocoa cheesecake mixture over the surface of the plain cheesecake filling.
8
Create the marble pattern
Use chopsticks to draw irregular marble swirls on the surface.
9
Bake in a water bath
After preheating the oven, place the baking pan with the cake inside a larger, deeper baking pan. Pour cold water into the larger pan to a height of about 1 cm. First bake at 180°C upper heat and 100°C lower heat for about 20 minutes, until the surface sets. Then add another 1 cup of cold water to the larger pan, lower the temperature to 140°C upper heat and 100°C lower heat, and continue baking for 15-20 minutes, until the surface springs back lightly when pressed.
10
Chill to set
After taking out of the oven and cooling completely, refrigerate for at least 3 hours until fully set before removing from the mold.
11
Unmold and slice
Cover the cake surface with a sheet of parchment paper, place a flat plate upside down on top, flip to remove the cake from the mold, then flip the cake over again so the marble pattern faces up. Heat a knife, then cut the cake into strips about 12 × 2.5 cm long.
