Velvety Chocolate Cheesecake Squares
Ingredients
2-1/4 cups chocolate cookie crumbs 550 mL
1/3 cup Butter, melted 75 mL
1/4 cup corn syrup 50 mL
3/4 cup semi sweet chocolate chips 175 mL
1/3 cup cornstarch 75 mL
1/4 cup unsweetened cocoa powder 50 mL
1-1/4 cups Milk 300 mL
2 pkgs (each 8 oz/250 g) 2
light or regular cream cheese, softened
1 cup granulated sugar 250 mL
2 eggs
instructions
Preheat oven to 325°F (160°C). Line a 13 x 9-inch (3 L) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end.
In bowl, combine chocolate crumbs, Butter and corn syrup until blended; press into prepared pan. Bake for about 10 min or until puffed and bubbling. Set aside.
Meanwhile, in microwave-safe bowl, microwave chocolate chips for 1 to 2 min on Medium (50%) power, stirring twice, until chips are melted. Set aside. In separate bowl, whisk together cornstarch and cocoa; gradually whisk in Milk until blended. Set aside. In large bowl, using electric mixer, beat cream cheese with sugar until smooth. Beat in eggs, one at a time, just until blended. Beat in Milk mixture, then melted chocolate until blended.
Pour over baked crust. Bake for 40 to 45 min or until edges are puffed and centre has a slight jiggle. Let cool completely in pan on rack. Refrigerate until cold, for at least 2 hours or up to 2 days. Remove from pan using foil overhang as handles. Cut into squares using a hot knife.
2-1/4 cups chocolate cookie crumbs 550 mL
1/3 cup Butter, melted 75 mL
1/4 cup corn syrup 50 mL
3/4 cup semi sweet chocolate chips 175 mL
1/3 cup cornstarch 75 mL
1/4 cup unsweetened cocoa powder 50 mL
1-1/4 cups Milk 300 mL
2 pkgs (each 8 oz/250 g) 2
light or regular cream cheese, softened
1 cup granulated sugar 250 mL
2 eggs
instructions
Preheat oven to 325°F (160°C). Line a 13 x 9-inch (3 L) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end.
In bowl, combine chocolate crumbs, Butter and corn syrup until blended; press into prepared pan. Bake for about 10 min or until puffed and bubbling. Set aside.
Meanwhile, in microwave-safe bowl, microwave chocolate chips for 1 to 2 min on Medium (50%) power, stirring twice, until chips are melted. Set aside. In separate bowl, whisk together cornstarch and cocoa; gradually whisk in Milk until blended. Set aside. In large bowl, using electric mixer, beat cream cheese with sugar until smooth. Beat in eggs, one at a time, just until blended. Beat in Milk mixture, then melted chocolate until blended.
Pour over baked crust. Bake for 40 to 45 min or until edges are puffed and centre has a slight jiggle. Let cool completely in pan on rack. Refrigerate until cold, for at least 2 hours or up to 2 days. Remove from pan using foil overhang as handles. Cut into squares using a hot knife.
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