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Chocolate and cheese for a change

 Nobody likes change. Even good change can be stressful. Although loose change is always a great thing to find!

Two things that also start with a “Ch” sound are chocolate and cheese, which of course makes you think, “how could I eat chocolate and cheese at the same time?”

The answer of course is chocolate-cheesecake squares!

To melt chocolate I’m not a big fan of doing it in the microwave, as it tends to get scorched and requires a lot of nuking in small increments, and stirring in between.

What’s more efficient is to place in a stainless bowl cut up pieces and put on top of a pot of simmering but not boiling water and allow to melt gently, stirring occasionally with a spatula.

When this comes out of the oven and cools completely you can cut into squares and pick up with your fingers like a brownie! How exciting is that?

It’s far less cumbersome than a typical sticky cheesecake, which can be problematic to serve.

Chocolate-Cheesecake Squares

Recipe by Chef Duff

Ingredients

  • 4-1/2 cups chocolate graham crack crumbs

  • 2/3 cup melted butter

  • 2 pkg. cream cheese (room temp)

  • 3/4 cup brown sugar

  • 1/3 cup cornstarch

  • 2 eggs

  • 1 cup sour cream

  • 2 tsp. vanilla

  • 8 oz. dark chocolate, melted

Directions

  • Preheat oven to 325 F.
  • In a bowl, combine crumbs and butter until blended: press into greased 9 x 9 cake pan. Bake for about 10 min and set aside.
  • Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and sugar until smooth; beat in cornstarch until blended. Beat eggs, one at a time. Beat in sour cream then vanilla until blended. Using a rubber spatula, fold in the chocolate.
  • Pour into baked crust and spread evenly.
  • Bake for about 15-20 minutes or until edges are puffed and centre is slightly jiggly. Let cool completely in pan on rack. Will keep refrigerated up to two days.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

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