How to make Bar one fridge cheesecake for beginners

Bar one fridge cheesecake - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Bar one fridge cheesecake! A quick and easy dinner that is ready in under 40 minutes! This fridge cheesecake is made of Bar-One, on the list of South Africa's most loved chocolate bars and bursting with caramel, nougat and cocoa goodness. Pecan Pie Cheesecake Bars is what happens when you combine two of my favorite desserts. What's The Best Cream Cheese To Use For Cheesecake. I prefer using Philadelphia cream cheese Storing Cheesecake. Cheesecake sandwiched between a layer of chocolate chips and two layers of chewy soft chocolate chip cookies.

What I love most about these chocolate chip cookie cheesecake bars is how chewy the cookie part is even when they are served right from the fridge! You first want to allow the bars to cool down completely. Then wrap tightly in saran wrap followed by a layer of aluminum foil.

You can cook Bar one fridge cheesecake with 11 Ingredients and 7 steps. See the following guide!

1. 250 g chocolate coated digestive biscuits.
2. 150 g melted butter.
3. 2 tablespoons brown sugar.
4. 20 g extra butter.
5. 300 ml cream.
6. 50 g milk chocolate(chopped finely).
7. 60 ml water.
8. 3 teaspoons gelatine.
9. 500 g cream cheese.
10. 110 g castor sugar.
11. 120 g Bar One (chopped finely).

They are best to be eaten by day three, as each day. Classic cheesecake bars are creamy, smooth and tangy with a thick graham crumb crust. Perfect for potlucks or parties - these turn out delicious every time. Nutrition information is meant as an estimate only.

1. Blend biscuits into breadcrumbs and add butter to combine. Press the biscuit mixture into a 20cm tin(bottom and sides or just the bottom). Cover and refrigerate till firm..
2. Combine brown sugar with the 20g extra butter and 2tbs cream in a small saucepan, heat on low until sugar dissolves to make butterscotch sauce..
3. Combine chocolate and 2 tablespoons of cream in a small saucepan and stir over low heat until chocolate melts to make chocolate sauce..
4. Sprinkle gelatine over water on a small bowl over simmering water. Stir until gelatine dissolves. Cool for 5minutes..
5. Beat cheese and castor sugar in medium bowl until smooth. Beat remaining cream in another bowl until soft peaks form. Stir slightly warm gelatine into cheese mixture and add in the Bar-one. Fold in the cream.
6. Pour half cheese mixture into prepared tin and drizzle half butterscotch and half chocolate sauce over cheese mixture. Repeat the process with remaining cheese mixture and sauces.
7. Cover and refrigerate for at least three hours or until set but it is best to make it the day before....

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