The elegant White Russian cocktail is the scrumptious inspiration for these cheesecake bars loaded with espresso liqueur and cream. We added velvety darkish cocoa to the combo to create the tuxedo of dessert bars: all the time elegant, by no means out of fashion.
Creamy White Russian Bars
Makes 32 bars
- Black cocoa shortcrust pastry (recipe follows)
- 3 (8-ounce) packages (680 grams) cream cheese, at room temperature and divided
- ¼ cup (60 grams) of espresso liqueur*
- 2½ teaspoons (5 grams) darkish roast immediate espresso granules
- 1 cup (200 grams) granulated sugar, divided
- 2 tablespoons (16 grams) all-purpose flour
- 3 teaspoons (12 grams) vanilla extract, divided
- ¼ teaspoon kosher salt
- 2 massive eggs (100 grams), room temperature
- ¼ cup (60 grams) heavy whipping cream
- 1 teaspoon (2 grams) black cocoa powder
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Preheat the oven to 350°F (180°C). Spray a 13×9-inch baking pan with cooking spray. Line the pan with parchment paper, letting the surplus prolong nearly to the highest of the pan.
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Let the darkish cocoa shortcrust pastry sit at room temperature till barely softened, 10 to fifteen minutes, if obligatory. Switch batter to ready pan, urgent to cowl backside of pan. Cowl with a chunk of parchment paper, letting the surplus unfold over the sides of the pan. Add pie weights.
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Bake till edges are set and crust is aromatic, 15 to twenty minutes. Rigorously take away the parchment and weights. Let cool in pan on a rack for 25 minutes. Depart the oven on.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat 2 packages (454 grams) cream cheese on medium velocity till easy and creamy, 1 to 2 minutes, stopping to scrape down the perimeters of the bowl.
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In a small bowl, stir collectively the liqueur and immediate espresso till the granules dissolve. Add liqueur combination, ¾ cup (150 grams) sugar, flour, ¾ teaspoon (3 grams) vanilla, and salt to cream cheese; beat till properly mixed, 1 to 2 minutes, stopping to scrape down sides of bowl. Add eggs, one after the other, beating till mixed after every addition. Pour cream cheese combination over ready crust, spreading it into a good layer with a small spatula. Gently faucet the perimeters of the mildew a number of instances to launch any air bubbles, popping any that rise to the floor with a picket toothpick.
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Bake till edges are set, prime is opaque, middle is sort of set, and an instant-read thermometer inserted into middle registers between 150°F (66°C) and 155°F (68°C) , roughly 20 minutes. Instantly run a knife throughout the pan to loosen bars of parchment; Cool in pan on a rack for 1½ to 2 hours.
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Clear the mixer bowl and paddle attachment. Utilizing the paddle attachment, beat the remaining 1 package deal (226 grams) cream cheese on medium velocity till easy and creamy, 1 to 2 minutes, stopping to scrape down the perimeters of the bowl. Add cream, remaining ¼ cup (50 grams) sugar, and remaining 2¼ teaspoons (9 grams) vanilla; beat till easy and properly mixed. Switch ¼ cup (about 54 grams) cream cheese combination to a small bowl; add the black cocoa.
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Pour and unfold remaining cream cheese combination over cooled cheesecake layer in pan. Place small spoonfuls of darkish cocoa combination over cream cheese combination; Utilizing a picket toothpick, twist it as desired, being cautious to not hit the cheesecake layer beneath. Refrigerate for at the very least 1 hour or as much as in a single day, masking loosely with foil solely when fully cool to stop condensation from forming on prime.
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Utilizing the surplus parchment as handles, take away it from the pan. Utilizing a heat, dry knife, reduce into bars.
Black cocoa shortcrust pastry
Makes 1 crust (13×9 inches)
- 3 mugs plus 2 tablespoons (391 grams) all-purpose flour
- 23 cup (133 grams) granulated sugar
- ½ cup (43 grams) black cocoa powder
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) chilly unsalted butter, cubed
- 2 massive eggs (100 grams)
