Unique and delicious grated dough chocolate cheesecake bars made from chilled dough that have a decadent and rich cheesecake middle layer.
Happy Wednesday to all my friends! Don’t you just love when it’s the middle of the week? So close to the weekend that I must share a chocolate recipe to celebrate that. These grated dough chocolate cheesecake bars are based of a recipe that I used to make all the time as a teenager. But somehow when I moved to the States almost 10 years ago, I somehow forgot about it, until a craving stuck hard last week.
The original recipe was for vanilla bars with a ricotta middle layer, but since my husband has been so much into chocolate lately, I decided to go with a chocolate version. To make them even more decadent I substituted the ricotta layer with a cheesecake layer with swirls of blackberry jam.
The secret to these grated dough chocolate cheesecake bars is the frozen dough. Basically after you mix the dough, you roll it into two balls and you put it in the refrigerator for at least one hour. The dough hardens and next you grate it directly into the baking pan. This makes for some amazing texture. Since the dough is very buttery and rich, when you grate it you leave air holes and since the grating adds some fluffiness, when you bake it the bottom layer will become almost fudgy, soft, chocolaty and rich. I absolutely love the texture of these grated dough chocolate cheesecake bars they are like nothing you’ve had before.
For me these grated dough chocolate cheesecake bars are a reminder of childhood, one of those desserts that just puts a smile on your face and brings so many sweet memories. I remember visiting my grandparents on my Christmas vacation and baking these bars for my grandfather. The entire house smelled amazing, the fire place was hot, it was snowing, and I remember how proud I felt when my grandfather told me that he loved the bars.
Now, I baked these grated dough chocolate cheesecake bars for my husband and baby and they loved them! Our friends had some and they also loved them! Success!
These grated dough chocolate cheesecake bars are rich and scrumptious and are amazing with a cup of coffee or tea. Definitely different from what you usually see or eat, but so perfect and good. I liked the cheesecake layer and the combination of chocolate and cheesecake. The blackberry swirl is optional, I just liked the pop of color and the extra sweetness and tart notes it added to this dessert.
You can leave the cheesecake layer plain or if you want you can add some jam like I did, chocolate chips would be great too. You know, extra chocolate never hurts, I think this is such a great idea that I will make it next time.
- Frozen Dough:
- 3 cups all purpose flour
- 2 sticks butter, room temperature but not very soft, chopped
- ¾ cups granulated sugar
- 1 egg yolk
- 1 teaspoon baking powder
- 3 tablespoons unsweetened cocoa
- baking spray
- Cheesecake Layer:
- 8 ounces cream cheese, room temperature
- 2 tablespoons sugar
- 1 egg, room temperature
- ⅓ cup blackberry jam or chocolate chips
- Spray with baking spray a 9x11″ rectangular pan and line the bottom with parchment paper.
- In a large bowl, mix flour, cocoa powder, baking powder and sugar add the egg yolk and butter. Using your hands mix everything to the point when a dough forms. The dough will look chocolaty, shiny and it won't be sticky.
- Divide the dough in two and form two balls. Roll the balls in plastic wrap and place in the refrigerator for one hour.
- After one hour preheat your oven to 350F.
- In the bowl of an electric mixer fitted with the whisk attachment or using a hand mixer, whisk together cream cheese, two tablespoons of sugar and one egg. Stop and scrape the sides of the bowl and mix on medium speed until combined about 2 minutes.
- Remove one dough ball from the fridge and grate it on the bottom of the baking pan. The grated dough must be distributed evenly, do not press it. Top the dough layer with the cheesecake filling.
- If using blackberry jam add it now in swirls, if using chocolate chips sprinkle them on top of the cheesecake layer.
- Grate the remaining dough ball on top of the cheesecake mixture, making sure to distribute the dough evenly.
- Bake for 40-45 minutes. The cake will start to look golden brown at the edges.
- Remove cake from the oven and let in cool completely before slicing into bars.
- Store in an airtight container in the fridge for up to one week.