Chocolate Cheesecake Squares
Cheesecakes are always well loved by my church family. And it was fun to make these rich and creamy chocolate cheesecake bars to satisfy all the chocolate lovers among us. I know it's risky trying a new recipe, especially when you have to multiply by 12, but hey, you gotta live a little, right? No, seriously, when you measure your baking ingredients by weight rather than volume, the results are much more consistent.
A good scale is a must for all church cooks as well as home bakers.
When making any chocolate dessert in large volume, I always take a few minutes and sift the flour if using, here cocoa powder and corn starch is sifted to avoid white clumps in dark batter.
Sprinkle the chips.....and bake.
And light fluffy, chocolatey cheesecake bars you will love....yum.
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Chocolate Cheesecake Bars
1-1/2 cups finely crushed Oreo cookie crumbs
3 tbsp. melted butter
8 oz softened cream cheese
3/4 c. sugar
1 c. sour cream
1 egg white ( 1 oz)
1/2 tsp. espresso powder, or instant coffee granules
2 Tbsp. cornstarch
1/3 c. dutch-process cocoa (1.38 oz)
1/3 c. mini semi-sweet chocolate chips
Preheat oven 325. Line 9x9 baking pan with 2 criss-crossed sheets of foil, coating lightly with oil spray.
Pulse 10 Oreo cookies in a food processor until fine. In a large bowl, stir together the cookie crumbs and the melted butter. Using the bottom of an one-cup measure cup, firmly and evenly press the mixture into the bottom and sides of the baking dish.
Without rinsing the processor bowl, process the cream cheese and sour cream until blended. Scrape down the sides and bottom as needed. Add sugar, egg and egg white and espresso powder; blend until smooth and combined. Add the sifted cocoa and cornstarch and stir until just combined.
Pour into the prepared pan. Sprinkle with chocolate chips. Bake 35-40 minutes, just until set.
Cool completely in the pan set on a wire rack. Cover and refrigerate at least one hour. Lift out of the pan using the foil handle. Cut into squares.
Large Volume Baking Tips:
To make 225 pieces (Five 12x24x2 inch steam pans, cut cheesecake into 9 by 5 sections) :
For crust, use one 52.5 oz box of Oreo cookies (sold at Sam's Club), process and add 10 oz melted butter.
Then multiply remaining recipe by 12.
Egg whites in a container was used.
Bake until mixture is set but do not over bake.
Above cheesecakes were frozen for four days, then thawed completely before serving.