I'm such a fan of cheesecake. Baked cheesecake, though. Any other kind just isn't right. Nine times out of ten, if I'm in a restaurant and there's cheesecake on the dessert menu, I know what I'm having (though I am also a sucker for a custard pud)!
The Black and White Chocolate Cheesecake from the little pink bible is my idea of heaven. Cheesecake, plus chocolate, in a handy, snack-size bite? Yes please!
I had a little helper making this recipe as my middle niece Megan was sleeping over with Auntie Leanne. She's a little chocoholic, too, so the only problem we could find with this treat was how long we had to wait for it to set in the fridge after baking!!
I think the dish I used for my base was smaller than that recommended, as I had quite a bit of mixture left over. Of course, I had to save some for the black "blobs" on top of the bars, but I managed to make an extra cookie out of it too!
Here's what I ended up with after the first bake...
Good enough to eat already!
The rest of the bake is easy. Cheesecake-making is so simple, I'm sure a monkey could do it... though I'm not sure monkeys like chocolate? They need a banoffee pie...
Bearing in mind my dish was smaller than the one recommended by the Hummingbird, we ended up with slightly thicker than normal bars... but I'm not complaining. Extra thick cheesecake base and topping? Oh yes!!
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